Costa's Famous Soup Slop

Costa's Famous Soup Slop

I make a large batch and store in separate containers that hold 1 week's worth of soup for the school week. I freeze these. I usually make 10-12 weeks worth at a time. On Sat. morning I take out a frozen container and thaw until Sunday morning and place into 5 separate containers to take to school.

To prepare I find fresh peppers and asparagus on sale and cut up into small pieces and freeze.

2 cans of coconut milk

1/4 cup coconut oil

5 bunches of asparagus cut into small pieces

10 red, orange, and yellow peppers cut into small pieces

1 bag of frozen kale

1 bag of frozen spinach

1 cup of frozen corn

6 large carrots peeled and cut into small pieces

4 butternut squash cooked 

3 tbs of ground turmeric

Fresh ginger grated (choose your amount, I like a lot)

Spices - I use something different every time

Put all above into a huge pot, fill water to near top of veggies cook for a few hours. Add all the beans halfway through.

1 bag of lentil beans cooked in crockpot prior
2 cans of black beans drained
2 cans of kidney beans drained
2 cans of northern beans drained

Let it cool before putting into storage containers.