5 SOUPS IN JARS

–1 to 2 teaspoons miso paste

–1 teaspoon tamari or soy sauce

–½ teaspoon ginger, peeled and freshly grated

–2 shiitake mushrooms, thinly sliced

–¼ cup carrot, julienned or grated

–½ cup baby spinach, roughly chopped

–1 cup kelp noodles (or tofu-based shirataki noodles)

–1 green onion, finely sliced

–2 tablespoons coconut milk

–1 tablespoon red curry paste

–1 tablespoon peanut butter

–2 teaspoons fish sauce

–½ teaspoon ginger, peeled and freshly grated

–1 teaspoon brown sugar

–1 teaspoon vegetable base

–½ cup cubed tofu or cooked shrimp or chicken (optional)

–1 cup rice vermicelli noodles

–1 tablespoon cilantro, chopped

–1 green onion, finely diced

–½ lime, juiced

–1 to 2 teaspoons chicken or vegetable base

–¼ teaspoon oregano

–2 tablespoons tomato sauce

–½ cup frozen vegetables

–½ cup canned beans, rinsed and drained

–1 cup zoodles (zucchini noodles)

–Fresh parsley

–1 to 2 teaspoons chicken base

–½ cup cooked chicken, diced or shredded

–½ cup cooked rice or quinoa

–½ cup frozen peas and carrots (use frozen because they’re already par-cooked)

–Fresh dill and parsley

–Salt and pepper

–1 to 2 teaspoons chicken base

–½ cup turkey kielbasa, finely diced

–½ cup canned white beans, rinsed and drained

–1 cup baby kale, roughly chopped

–Red pepper flakes,

–Salt and pepper