• 1 large carrot
  • 1 medium zucchini
  • 2 Tablespoons frozen peas
  • ¼ cup sliced mushrooms
  • ¼ cup sliced green onions
  • 2 Tablespoons chopped cilantro
  • 2 lime wedges
  • 4 teaspoons red curry paste
  • 2 teaspoons chicken bouillon crystals

Simply add hot water for a healthy and delicious soup
Tales of the Dinner Belle
By Brenda Stanley
The cold weather always make me think of soup and my Jar O’ soup is a throwback to the days of when I was a kid and loved those terrible store bought “cup of soups” that had about as much nutritional value as the Styrofoam cup they came in. My version combines lots of fresh veggies with a flavorful and slightly spicy broth. What I love most about this recipe is its convenience. I can make a bunch of these in advance and have them ready whenever I want. They can be packed for lunch or ready for kids when they get home from school. The spiralized zucchini “noodles” even make this soup low carb. It’s a tasty and easy way to have a quick and healthy lunch or snack.
Belle’s Jar O’ Soup
1 large carrot
1 medium zucchini
2 Tablespoons frozen peas
¼ cup sliced mushrooms
¼ cup sliced green onions
2 Tablespoons chopped cilantro
2 lime wedges
4 teaspoons red curry paste
2 teaspoons chicken bouillon crystals
Spiralize the zucchini (or cut into very thin ribbons) and shred the carrot. Divide all your ingredients into two. Spread the curry paste out on the bottom of 2 pint sized Mason jars. Sprinkle with the bouillon crystals. Then layer with the carrot, zucchini, peas, mushrooms, green onions, and cilantro. Top a lime wedge and seal with the lids. Refrigerate for up to 2 days. When ready to serve, remove the lime wedge then fill the jar with boiling water. Using a large spoon, mix the paste on the bottom so it combines well. Seal and let steep for 3-5 minutes and then uncover, squeeze the lime wedge over the top and enjoy. Makes two pint sized jars.