Soups

Almost all cookbooks use stock as the essential ingredient for a good soup recipe, which at the outset excludes the earnest but busy cook, or forces him or her to settle for an inferior commercial soup base. The good news is that you can make a delicious soup from one of my soup recipes using water and one of my Garden Vegetable or Mushroom Medley Levana Meal Replacement pouches as “stock.” I’m the Water Soup Recipe Girl, and mighty proud of it! Until recently, I used to trick my untrickable mother (who fed us wonderful soups made with chicken or meat every other night: then again, that was practically our dinner) and tell her a soup recipe she liked was made with stock, and she would invariably exclaim triumphantly, “Ha! See what a difference it makes?” Trust me. If I could make a convert out of her, you should be no problem at all. You will never miss homemade stock in any of my soup recipes.

Plus, by using my meal replacement, many of the seasoning and sauteeing steps are skipped because of the flavor in the pouch. They are one pot recipes with very fews steps to help you create a hearty, nutritious, and gourmet meal in minutes!

Levana Meal Replacement recipes have all been adapted from the tried and true recipes I have developed throughout my career for my cookbooks and my original website, Levana Cooks, so that everyone can enjoy them!  They allow for batch cooking, as they all freeze beautifully, so don’t divide: Freeze!

Please keep in mind that Levana Meal Replacement contains moderate amounts of sea salt, so when making the following recipes you might want to decrease the amount you would normally use.

These recipes were extremely easy to adapt without sacrificing taste because it’s all in the pouch!