Condensed Cream Soup Recipe – No MSG

This homemade condensed cream soup recipe is a great tasting, easy to make alternative to canned soup. You can make all your recipes that call for canned cream soups without the MSG!
 
There are so many recipes out there that call for canned creamed soups. Have you looked at the ingredients in canned soup? One of the things I try to avoid when buying food is MSG, and most canned soups are loaded with this stuff. Well, it’s in a ton of processed foods.

 

What is MSG?

MSG, also known as monosodium glutamate, is a common ingredient and food additive used to boost the flavor of processed, canned and frozen foods. Why is it bad for you? You can read more about that here.

Back to the recipe! It’s super easy to make and doesn’t alter the flavor of recipes at all that call for canned soup. I am going to give you the cream of chicken, cream of mushroom, cream of celery, AND cream of tomato soup recipes.

I will list the ingredients for the cream soup base; which will be the same for all the recipes, then you can switch out the other ingredients for the different kinds of soups.

Cream soup base Ingredients

  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/4 tsp. salt
  • 1 cup milk or stock ( Chicken, veggie or even powdered milk can be used).

If making stock from bouillon or soup base, 1 tsp. per cup of liquid (McCormick Chicken and Beef Base from Costco doesn’t have MSG)

If you want to make a quadruple batch and freeze (which I like to do), here are the measurements:

  • 1/2 cup flour
  • 1/2 cup butter
  • 4 cups liquid
  • 1 tsp. garlic salt

Instructions:

  • Melt butter in saucepan over medium heat.
  • Add flour, stir with wire whisk until well combined.
  • Stir in salt and liquid and whisk until thickened and smooth. (If you need it thicker or thinner for your recipe, adjust liquid amount)
  • Add the remaining ingredients and mix well.

Cream of Chicken Soup Base

This makes a really good chicken gravy  as well!!!

  • 1/4 tsp. garlic powder instead regular salt
  • 1/2 tsp. onion powder
  • 1 tsp. instant chicken bouillon granules or chicken base
  • 1 cup water
  • 1/2 cup finely chopped cooked chicken (optional)

Cream of mushroom soup ingredients

  • 1 cup beef beef bouillon or 1 tsp beef base and 1 cup water
  • 1/2 cup finely chopped mushrooms

Cream of celery soup

  • 1/2 cup chopped celery, saute with the butter

Tomato soup

  • 1 cup tomato juice instead of water or milk (For cream of tomato soup, add 1/2 cup tomato juice and 1/2 cup milk).

 

This isn’t quite as fast as opening a can, but when you can avoid MSG, it’s worth it!

I hope you’ll give it a whirl in your favorite recipes.

Cream of Chicken Soup Base - No MSG

cream of chicken soup
Make all your recipes that call for canned cream soups without the MSG! A great tasting, easy to make alternative. Make a yummy gravy as well.
  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Yield1 cup
  • Serving Size1/2 cup
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Ingredients

Add these ingredients to the base soup ingredients

    • 2 tablespoons flour
    • 2 tablespoons butter
    • 1/4 tsp. salt
    • 1 cup milk or stock ( Chicken, veggie or even powdered milk can be used)
    • 1/4 tsp. garlic powder instead regular salt
    • 1/2 tsp. onion powder
    • 1 tsp. instant chicken bouillon granules or chicken base
    • 1 cup water
    • 1/2 cup finely chopped cooked chicken (optional)
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Instructions

INSTRUCTIONS

1

Melt butter in saucepan over medium heat.

 
2

Add flour, stir with wire whisk until well combined.

Stir in salt and liquid and whisk until thickened and smooth. (If you need it thicker or thinner for your recipe, adjust liquid amount)

3

Stir in salt and liquid and whisk until thickened and smooth. (If you need it thicker or thinner for your recipe, adjust liquid amount)

4

Add the remaining ingredients and mix well.

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Cream of Mushroom Soup

cream of mushroom soup
Make all your recipes that call for canned cream soups without the MSG! A great tasting, easy to make alternative. Make a yummy gravy as well.
  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Yield1 cup
  • Serving Size1/2 cup
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Ingredients

Add these ingredients to the base soup ingredients

    • 2 tablespoons flour
    • 2 tablespoons butter
    • 1/4 tsp. salt
    • 1 cup milk or stock ( Chicken, veggie or even powdered milk can be used).
    • 1 cup beef bouillon or 1 tsp beef base and 1 cup water
    • 1/2 cup finely chopped mushrooms
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Instructions

INSTRUCTIONS

1

Melt butter in saucepan over medium heat.

 
2

Stir in salt and liquid and whisk until thickened and smooth. (If you need it thicker or thinner for your recipe, adjust liquid amount)

3

Stir in salt and liquid and whisk until thickened and smooth. (If you need it thicker or thinner for your recipe, adjust liquid amount)

4

Add the remaining ingredients and mix well.

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Cream Of Celery Soup

Make all your recipes that call for canned cream soups without the MSG! A great tasting, easy to make alternative. Make a yummy gravy as well.
  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Yield1 cup
  • Serving Size1/2 cup
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

Add these ingredients to the base soup ingredients

    • 2 tablespoons flour
    • 2 tablespoons butter
    • 1/4 tsp. salt
    • 1 cup milk or stock ( Chicken, veggie or even powdered milk can be used).
    • 1/2 cup chopped celery, sauté with the butter
[MEDIAVINE EXAMPLE AD SPACE 2]

Instructions

INSTRUCTIONS

1

Melt butter in saucepan over medium heat.

 
2

Stir in salt and liquid and whisk until thickened and smooth. (If you need it thicker or thinner for your recipe, adjust liquid amount)

3

Stir in salt and liquid and whisk until thickened and smooth. (If you need it thicker or thinner for your recipe, adjust liquid amount)

4

Add the remaining ingredients and mix well.

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Cream Of Tomato Soup

cream of tomato soup
Make all your recipes that call for canned cream soups without the MSG! A great tasting, easy to make alternative. Make a yummy gravy as well.
  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Yield1 cup
  • Serving Size1/2 cup
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

Add these ingredients to the base soup ingredients

    • 2 tablespoons flour
    • 2 tablespoons butter
    • 1/4 tsp. salt
    • 1 cup tomato juice instead of water or milk (For cream of tomato soup, add 1/2 cup tomato juice and 1/2 cup milk).
[MEDIAVINE EXAMPLE AD SPACE 2]

Instructions

INSTRUCTIONS

1

Melt butter in saucepan over medium heat.

 
2

Stir in salt and liquid and whisk until thickened and smooth. (If you need it thicker or thinner for your recipe, adjust liquid amount)

3

Stir in salt and liquid and whisk until thickened and smooth. (If you need it thicker or thinner for your recipe, adjust liquid amount)

4

Add the remaining ingredients and mix well.

[MEDIAVINE EXAMPLE AD SPACE 3]

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White Bean Potato Soup with Kale & Rosemary – INSTANT POT

white bean potato soup

Here is another favorite INSTANT POT SOUP RECIPE that we love in our family. I started making this white bean potato soup with rosemary & kale soup last year while on a reset diet. I make it all the time now, even during the summer. Kris Carr is one of my favorite mentors and a version of this recipe was used in her ‘Crazy Sexy You’ program. I have adapted the recipe a bit and made it available to make using my favorite appliance, the INSTANT POT.

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint!

white bean potato soup

Two Instant Pots?

I love this pot so much, that I have two of them. Yep, TWO. There are many situations that I use both of them for the same meal: one for a steamed veggie, and one for the main dish. In this case, I triple the recipe and split it between two pots. This will give me several other ‘on the spot’ dinners, for the nights I don’t want to cook!

If you don’t have an Instant Pot, I do recommend you invest a little money and get one. However, this recipe can easily be made using a regular pot on the stove top.

The hardest part of this white bean potato soup is chopping the vegetables. (That is if you are doing it the HARD WAY). I’m telling ya, CHOP THE VEGETABLES THE EASY WAY using this little gadget.

white bean potato soup

One of my favorite kitchen gadgets is this veggie chopper. I use it all the time for cutting up vegetables when I make soups, and salads. It saves so much time and saves your fingers! I tend to cut my fingers a lot when I am chopping up veggies. Especially when they are small pieces. This little gadget works like a charm! I have gone through several different kinds of choppers like this, but this one seems to be a good one. It has very high ratings on Amazon and I have been very pleased with it.

See how easy it is to use!

Back to the white bean potato soup recipe!

I am going to give you the recipe for a small 4 serving batch, however, I always triple the recipe and freeze for later.

So if you want more than 4 servings, I recommend at least doubling it!

Soup Ingredients

  • 1 TB olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped carrots (about 2 carrots)
  • 1 TB fresh rosemary, chopped
  • 3 white potatoes, peeled and cut into cubes
  • 1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
  • 1 cup water
  • 2 bay leaves
  • 4 kale leaves, washed and stems removed. Chop into bite size pieces.
  • 1 tsp apple cider vinegar

 

Instructions

white bean potato soup

Chop up vegetables

white bean potato soup

Set the Instant Pot to “SAUTE”

white bean potato soup

Store the lids in a zip bag in the clean pot.

I like this 3 ring, multi-color set.

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

white bean potato soup

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

white bean potato soup

Turn the Instant Pot off, and set on “SOUP”

Adjust the time down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.

Not bad for a healthy bowl of soup, don’t ya think?

While you are waiting for the soup to cook, cut up the kale.

*****Save your kale stems for juicing, or compost if you are into that kind of thing.

When the timer goes off, flip the pressure valve for a “QUICK RELEASE”

Once the pressure is release, remove the bay leaves.

To create a more creamy texture: use an immersion blender  or blender to puree the soup until it is the texture you like.

Leave some of the potato and carrots chunky.

If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup.

No need to turn it back up to pressure!

white bean potato soup

Taste the soup and add more salt and pepper if needed.

There you have it!

Ladle soup in a bowl and if you do bread, ENJOY with a slice of your favorite baguette!

storage tips

Leftover soup will keep for up to 6 days in the fridge, or frozen for up to 2 months.

Like I mentioned before, I triple the recipe. This is where having TWO INSTANT POTS, comes in real handy!!!!!

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint! Recipe adapted so you can make it quickly in the Instant Pot or on the stove top.

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield4 Servings
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Ingredients

    • 1 TB olive oil
    • 4 cloves garlic, minced
    • 1 onion, chopped
    • 1 cup chopped celery (about 2 stalks)
    • 1 cup chopped carrots (about 2 carrots)
    • 1 TB fresh rosemary, chopped
    • 3 white potatoes, peeled and cut into cubes
    • 1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
    • 2 tsp salt
    • 1/4 tsp black pepper
    • 1/2 tsp smoked paprika (optional)
    • 4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
    • 1 cup water
    • 2 bay leaves
    • 4 kale leaves, washed and stems removed. Chop into bite size pieces.
    • 1 tsp apple cider vinegar
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INSTUCTIONS

1

Set the Instant Pot to “SAUTE”

2

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

3

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

4

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

5

Turn the Instant Pot off, and set on “SOUP

6

Adjust down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.

7

Not bad for a healthy bowl of soup, don’t ya think?

8

While you are waiting for the soup to cook, cut up the kale.

9

Save your kale stems for juicing, or compost if you are into that kind of thing.

10

When the timer goes off, flip the pressure valve for a “QUICK RELEASE”

11

Once the pressure is release, remove the bay leaves.

12

To create a more creamy texture: using an immersion blender to puree the soup until it is the texture you like. Leave some of the potato and carrot chunky.

13

If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.

14

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup. No need to turn it back up to pressure!

15

Taste the soup and add more salt and pepper if needed.

16

There you have it!

17

Ladle soup in a bowl and ENJOY!

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Instant Pot: Creamy Wild Rice & Mushroom Soup with Non-Dairy Option

wild rice & mushroom soup
wild rice & mushroom soup

Winter is the time for SOUP! Here is another hearty soup you can whip up in the Instant Pot. This wild rice and mushroom soup is creamy, filling and very tasty! What I love about this recipe is that you can make it non-dairy if you want without sacrificing the flavor! You can also omit the chicken for a vegetarian option.

Ingredients

  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 3 skinless boneless chicken thighs or chicken breast, chopped (optional) Still tasty without chicken.
  • 1 cup celery (approximately 3 stalks sliced)
  • 3-4 oz button mushrooms (sliced)
  • 1 cup cubed carrots (approximately 2 medium carrots)
  • 1/2 yellow bell pepper (chopped) *If you don’t care for bell peppers, you can add frozen corn.
  • 1 cup wild rice (must be WILD RICE)
  • 2 Tbsp chopped fresh sage (1/2 Tablespoon dried)
  • 1 Tbsp fresh thyme leaves (1 teaspoon dried)
  • zest of 1 lemon (optional)
  • 1 pinch nutmeg
  • 4 cups chicken broth (Vegetable broth can be used it vegetarian option is preferred).
  • 1/4 cup butter (for non-dairy option: use coconut oil, or olive oil)
  • 1/2 cup whipping cream (non dairy option: use coconut cream)
  • 1/4 cup all purpose flour (gluten free: use rice, buckwheat or millet flour)
  • 1/2 cup milk (non-dairy option: use coconut milk, almond or soy milk)
  • 1 teaspoon salt
  • pepper to taste

Wild rice soup Instructions

  • Peel and chop onion, carrots, bell pepper and celery

I love this veggie chopper!

  • Mince the garlic

  • Slice mushrooms.

This mushroom slicer is the BEST. It is great for chopping mushrooms, olives, and boiled eggs!

wild rice & mushroom soup
  • Cube chicken thighs.

The easiest way to do this is with partially frozen boneless chicken thighs.

  • Saute onions and garlic

Press “SAUTE” on the Instant Pot and when hot add onions and garlic. Stir until onions are wilted and slightly brown. De-glaze pan by adding a little of the bone broth.

wild rice & mushroom soup
  • Add chicken, mushrooms, remaining vegetables and wild rice.

  • Add broth, sage, thyme, lemon zest, nutmeg, salt and pepper.

  • Place the lid on the pot and turn the valve to the sealing position.

wild rice & mushroom soup
  • Press “MANUAL” at high pressure. Change time to 30 minutes.

It will take some time for the soup to come to pressure, so actual cooking time is longer than 30 minutes.

  • When the buzzer sounds, let the soup “NATURAL RELEASE”

This may take up to 20-25 minutes, so plan accordingly.

  • While the soup is natural releasing, prepare the Bechamel sauce.

Bechamel Sauce:

  • Add 1/4 cup butter or oil of choice to a small saucepan and melt over medium-low heat.
  • Place 1/4 cup flour into pan and whisk until well combined.
wild rice & mushroom soup
  • Add cream and whisk well
  • Then add 1/2 cup milk and whisk until well combined and heated through.
  • Remove from heat and continue whisking until it thickens (about 5 minutes).
  • Add Bechamel sauce to ready cooked soup in Instant Pot and stir.

wild rice & mushroom soup

For a creamier texture, let the soup sit for about 10 minutes longer and stir frequently.

Sprinkle with fresh chopped parsley or cilantro.

Instant Pot: Creamy Wild Rice & Mushroom Soup with Non-Dairy Option

wild rice & mushroom soup

This wild rice and mushroom soup is creamy, filling and very tasty! Easy to make in the Instant Pot! What I love about this recipe is that you can make it non-dairy if you want without sacrificing the flavor!

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield4 Servings
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Ingredients

    • 1 onion (chopped)
    • 2 cloves garlic (minced)
    • 3 skinless boneless chicken thighs or chicken breast, chopped (optional) Still tasty without chicken.
    • 1 cup celery (approximately 3 stalks sliced)
    • 3-4 oz button mushrooms (sliced)
    • 1 cup cubed carrots (approximately 2 medium carrots)
    • 1/2 yellow bell pepper (chopped) *If you don’t care for bell peppers, you can add frozen corn.
    • 1 cup wild rice (must be WILD RICE)
    • 2 Tbsp chopped fresh sage (1/2 Tablespoon dried)
    • 1 Tbsp fresh thyme leaves (1 teaspoon dried)
    • zest of 1 lemon (optional)
    • 1 pinch nutmeg
    • 4 cups chicken broth (Vegetable broth can be used it vegetarian option is preferred).
    • 1/4 cup butter (for non-dairy option: use coconut oil, or olive oil)
    • 1/2 cup whipping cream (non dairy option: use coconut cream)
    • 1/4 cup all purpose flour (gluten free: use rice, buckwheat or millet flour)
    • 1/2 cup milk (non-dairy option: use coconut milk, almond or soy milk)
    • 1 teaspoon salt
    • pepper to taste
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INSTUCTIONS

1

PEEL AND CHOP ONION, CARROTS, BELL PEPPER AND CELERY

2

MINCE THE GARLIC

3

SLICE MUSHROOMS.

4

CUBE CHICKEN THIGHS.

The easiest way to do this is with partially frozen boneless chicken thighs.

5

SAUTE ONIONS AND GARLIC

6

Press “SAUTE” on the Instant Pot and when hot add onions and garlic. Stir until onions are wilted and slightly brown. De-glaze pan by adding a little of the bone broth.

7

ADD CHICKEN, MUSHROOMS, REMAINING VEGETABLES AND WILD RICE.

8

ADD BROTH, SAGE, THYME, LEMON ZEST, NUTMEG, SALT AND PEPPER.

9

PLACE THE LID ON THE POT AND TURN THE VALVE TO THE SEALING POSITION.

10

PRESS “MANUAL” AT HIGH PRESSURE. CHANGE TIME TO 30 MINUTES.

It will take some time for the soup to come to pressure, so actual cooking time is longer than 30 minutes.

11

WHEN THE BUZZER SOUNDS, LET THE SOUP “NATURAL RELEASE”

This may take up to 20-25 minutes, so plan accordingly.

12

WHILE THE SOUP IS NATURAL RELEASING, PREPARE THE BECHAMEL SAUCE.

Béchamel Sauce:

13

Add 1/4 cup butter or oil of choice to a small saucepan and melt over medium-low heat.

14

Place 1/4 cup flour into pan and whisk until well combined.

15

Add cream and whisk well

16

Then add 1/2 cup milk and whisk until well combined and heated through.

17

Remove from heat and continue whisking until it thickens (about 5 minutes).

18

ADD BECHAMEL SAUCE TO READY COOKED SOUP IN INSTANT POT AND STIR.

For a creamier texture, let the soup sit for about 10 minutes longer and stir frequently.

19

Sprinkle with fresh chopped parsley or cilantro.

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Yummy, yum!

wild rice & mushroom soupv

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Instant Pot – Hamburger Soup

There is nothing more comforting on a cold winter night than a simple bowl of hamburger soup. Simple because it has a simple, soothing flavor and simple basic ingredients.

It is very quick to make, especially if you use an Instant Pot. Yes, it can be made on the stove top, but the Instant Pot makes the job so much quicker and easier.

Hamburger Soup Ingredients

  • 1 lb. ground beef (preferably grass fed if available) – ground turkey work great as well
  • 2 large carrots, chopped
  • 1 small onion, chopped finely
  • 3 small potatoes, chopped
  • 2 stalks celery, chopped
  • 3 cups beef broth OR 3 teaspoons beef bullion and 3 cups water
  • 1 cup frozen beans, cut into 1 inch pieces (optional)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 can stewed chopped tomatoes
  • 2 teaspoons onion powder

Instructions

1- Chop potatoes, celery, carrots into uniform 1/2 – 1 inch pieces.

One of my favorite kitchen gadgets is this veggie chopper. I use it all the time for cutting up vegetables when I make soups, and salads. It saves so much time and saves your fingers! I tend to cut my fingers a lot when I am chopping up veggies. Especially when they are small pieces. This little gadget works like a charm! I have gone through several different kinds, and this one seems to be a good one. It has very high ratings on Amazon and I have been very pleased with it.

The chopper I featured in the video below is another brand. It didn’t end up holding up so great. It cracked after a short time. However, you will get an idea of how these choppers work.

2-  Choose “Saute” on the Instant Pot

3-  Add ground meat and chopped onion to the pot

***If you are using ground turkey or a very lean ground beef, you may need to add a little olive oil or avocado oil to the pan.

Saute the meat until it cooked all the way through.

5-  Add the rest of the ingredients

Give it a stir. Place the lid on the pot and flip the valve away from you to pressure.

6-  Turn off the Instant Pot and press the “manual” button on high pressure

Adjust time to 5 minutes.

Cooking time ends up being about 15 minutes.

7-  When the beeper sounds, flip the valve to release pressure.

8-  Open the lid and serve.

Instant Pot – Hamburger Soup

There is nothing more comforting on a cold winter night than a simple bowl of hamburger soup. Simple because it has a simple, soothing flavor and simple basic ingredients.

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 1 lb. ground beef (preferably grass fed if available – ground turkey work great as well)
    • 2 large carrots chopped
    • 1 small onion chopped finely
    • 3 Small potatoes chopped
    • 2 Stalks Celery chopped
    • 3 Cups beef broth or 3 teaspoons beef bouillon
    • 1 Cup frozen beans cut into 1 inch pieces (optional)
    • 2 Teaspoons salt
    • 1/2 Teaspoon pepper
    • 2 garlic cloves minced
    • 1 Can stewed chopped tomatoes
    • 2 Teaspoons onion powder
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Chop potatoes, celery, carrots into uniform 1/2 inch pieces

 
2

Choose “Sauté” on the Instant Pot

3

Add ground meat and chopped onion to the pot

***If you are using ground turkey or a very lean ground beef, you may need to add a little olive oil or avocado oil to the pan.

4

Sauté the meat until it cooked all the way through.

5

Add the rest of the ingredients 

6

Give it a stir. Place the lid on the pot and flip the valve away from you to pressure.

7

Turn of the instant pot and press the “manual” button on high pressure.

8

Adjust time to 5 minutes.

Cooking time ends up being about 15 minutes

9

When the beeper sounds, flip valve to release pressure.

10

Remove lid and serve

[MEDIAVINE EXAMPLE AD SPACE 3]

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Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

chicken zoodle soup

Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup? Yep, I said “zoodle”.  Zoodles are just spiralized zucchini that make a great alternative to egg noodles, for those folks who need to go gluten-free.

Now the zoodle thing, it is just spiralized zucchini and I use them in everything. Since I am avoiding grains right now, these green spiral ribbons come in quite handy. I decided to add them to my chicken noodle soup recipe and make it up in the Instant Pot. Worked like a charm. My husband even commented that if he couldn’t see, he wouldn’t even know the difference.

I really have enjoyed this spiralizer. It is simple, inexpensive, and lightweight. I use it to spiralize zucchini, carrots, apples, and potatoes. It works great to serialize things to add to salads and soups. If you haven’t spiralized, you ought to give it a whirl. (Pun intended)!

 

Let’s get back to the soup recipe.

CHICKEN ZOODLE SOUP Ingredients

  • 4 boneless skinless chicken breasts or 8 chicken tenderloins ( I use frozen chicken tenderloin or frozen breasts) *You can also use pre-cooked shredded chicken
  • 3 Tablespoons of olive oil or coconut oil
  • 3-4 carrots sliced
  • 3-4 stalks celery sliced
  • 2 small zucchini spiralized (optional egg noodles)
  • 1 onion diced
  • 1/2 teaspoon salt and pepper
  • 3 quarts broth (chicken or vegetable)
  • 4 cups raw sprialized zucchini noodles or uncooked egg noodles
  • 1/2 teaspoon basil
  • 1/2 teaspoon dried oregano (2 teaspoons fresh)
  • 2-3 bay leaves

Instructions

1 – Spiralize 2 small zucchini and set aside

 

2 – Chop all vegetables

 

3 – Choose the “SAUTE” method on the Instant Pot

4 – Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5 – Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

*If using pre-cooked shredded chicken, adjust time as indicated below.

6 – Add the broth, making sure not to go over the maximum fill line

*If you are using egg noodles, add them now.

7 – Place the lid on the pot and flip the steam valve to sealing position

 

8 – Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

  • If using FROZEN chicken tenders, set for 6 minutes.
  • If using FROZEN chicken breasts, set for minutes
  • Pre-cooked chicken, set time for only 2 minutes

It will take several minutes for it to get up to pressure, making it about 20 minutes cook time.

9 – Once the beeper goes off, use the “Quick Release” method to release steam

10 – Carefully remove the lid

11- Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

12- While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

The noodles will cook quickly in the hot water. There is no need to turn it back on!

13 – When the chicken is cool enough to handle, shred the chicken with a big fork.

14 – Place the shredded chicken back in the pot and give it a stir.

Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

chicken zoodle soup
Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup?
  • Prep Time30 min
  • Cook Time4 min
  • Total Time34 min
  • Ready in50 minutes
  • Yield6
  • Serving Size1 cup
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

    • 4 boneless skinless chicken breasts or 8 chicken tenderloins ( I use frozen chicken tenderloin or frozen breasts) *You can also use pre-cooked shredded chicken
    • 3 Tablespoons of olive oil or coconut oil
    • 3-4 carrots sliced
    • 3-4 stalks celery sliced
    • 2 small zucchini spiralized (optional egg noodles)
    • 1 onion diced
    • 1/2 teaspoon salt and pepper
    • 3 quarts broth (chicken or vegetable)
    • 4 cups raw sprialized zucchini noodles or uncooked egg noodles
    • 1/2 teaspoon basil
    • 1/2 teaspoon dried oregano (2 teaspoons fresh)
    • 2-3 bay leave
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Spiralize 2 small zucchini and set aside

 

 
2

Chop all vegetables

 

3

Choose the “SAUTE” method on the Instant Pot

4

Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5

Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

*If using pre-cooked shredded chicken, adjust time as indicated below.

6

Add the broth, making sure not to go over the maximum fill line

*If you are using egg noodles, add them now.

7

Place the lid on the pot and flip the steam valve to sealing position

8

Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

  • If using FROZEN chicken tenders, set for 6 minutes.
  • If using FROZEN chicken breasts, set for minutes
  • Pre-cooked chicken, set time for only 2 minutes

It will take several minutes for it to get up to pressure, making it about 20 minutes cook time.

9

Once the beeper goes off, use the “Quick Release” method to release steam

10

Carefully remove the lid

Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

11

While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

The noodles will cook quickly in the hot water. There is no need to turn it back on!

 

12

When the chicken is cool enough to handle, shred the chicken with a big fork.

13

Place the shredded chicken back in the pot and give it a stir.

  • Serving Size1 cup
  • Amount per serving
  • Calories0
  • % Daily Value*Standard DV
  • Total Fat7 g78 g8.97%
  • Saturated Fat1 g20 g5%
  • Cholesterol2 mg300 mg0.67%
  • Sodium80 mg2300 mg3.48%
  • Protein1 g50 g2%
  • Unsaturated Fat 6
[MEDIAVINE EXAMPLE AD SPACE 3]

This soup freezes very well and makes a great quick “GO TO” meal.

Enjoy!

jan2

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Instant Pot: Zucchini & Basil Soup

zucchini & basil soup

I have zucchini and basil in my garden now, and I am trying to find new ways to eat it.  I know hot soup may not be too appealing for those of us who are living in the heat of summer, but this soup is so yummy AND so quick to make.  (Especially if you have an INSTANT POT). It’s a no brainer when it comes to a quick, healthy and soothing dinner or lunch entree.

zucchini & basil soup garden basil

zucchini & basil, what a great combination!

This is such a soothing, mild tasting soup. It must be pretty good, because my son asked for seconds AND asked if he could take some home for his lunch the next day. Hmmmmm! This would be a good soup to make a double batch of and freeze for another quick meal. For those of you who eat dairy products, a little shredded Parmesan cheese added just before serving, is quite yummy!

zucchini & basil soup

Ingredients (serves 6)

  • 4 cups of chicken broth, stock or bone broth
  • 3 medium zucchinis, roughly chopped (if the zucchinis are young, organic and the skin is not tough, leave the skin on) Otherwise, peel.
  • 1 large leek, chopped and rinsed well
  • 1 cup fresh basil, roughly chopped
  • 3 tbsp olive oil
  • Juice of 1/4 lemon
  • 2 tsp sea salt
  • Shredded Parmesan cheese (optional)
zucchini & basil soup

Instructions

  • Choose the “saute” button on the Instant Pot
  • Add the olive oil to the pan and saute for 4-5 minutes. Stir frequently
  • Add leeks and only 1/4 cup of the basil. Cook for an additional 2 minutes
  • Turn off “saute”
  • Add the broth, salt and lemon juice.
  • Stir well
  • Place the lid on the pot and close the pressure valve
  • Press the “manual” button and set the time for 8 minutes.
  • Use a “natural pressure release”, unless you are in a hurry, you can do a “quick release”.
  • Using an immersion blender, puree the soup while still in the pot. You can also transfer soup to a blender in little batches and blend.
  • This can also be made without the Instant Pot if you don’t have one. Just follow the instructions and adjust cooking time to 20-25 minutes or until zucchini is tender.
  • Serve with a sprinkle of fresh chopped basil and a sprinkle of Parmesan cheese is optional.

 

zucchini & basil soup

There you have it, another Instant Pot soup recipe and a way to use up those yummy zucchinis growing in your garden.

Enjoy!

Instant Pot: Zucchini & Basil Soup

zucchini & basil soup

This soup is so yummy AND so quick to make.  (Especially if you have an INSTANT POT). It’s a no brainer when it comes to a quick, healthy and soothing dinner or lunch entrée.

 

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield6 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 4 cups of chicken broth, stock or bone broth
    • 3 medium zucchinis, roughly chopped (if the zucchinis are young, organic and the skin is not tough, leave the skin on) Otherwise, peel.
    • 1 large leek, chopped and rinsed well
    • 1 cup fresh basil, roughly chopped
    • 3 tbsp olive oil
    • Juice of 1/4 lemon
    • 2 tsp sea salt
    • Shredded Parmesan cheese (optional)
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Choose the “saute” button on the Instant Pot

 
2

Add the olive oil to the pan and saute for 4-5 minutes. Stir frequently

3

Add leeks and only 1/4 cup of the basil. Cook for an additional 2 minutes

4

Turn off “saute”

5

Add the broth, salt and lemon juice.

6

Stir well

7

Place the lid on the pot and close the pressure valve

8

Press the “manual” button and set the time for 8 minutes.

9

Use a “natural pressure release”, unless you are in a hurry, you can do a “quick release”.

10

Using an immersion blender, puree the soup while still in the pot. You can also transfer soup to a blender in little batches and blend.

11

This can also be made without the Instant Pot if you don’t have one. Just follow the instructions and adjust cooking time to 20-25 minutes or until zucchini is tender.

12

Serve with a sprinkle of fresh chopped basil and a sprinkle of Parmesan cheese is optional.

[MEDIAVINE EXAMPLE AD SPACE 3]

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Instant Pot – Comforting and Nourishing Kitcheree

As the cool weather approaches, I find myself gravitating and craving a warn bowl of soup. This Instant Pot kitcheree recipe is one of my new favorites; it is not only soothing and comforting, it is absolutely delicious!

Kitcheree is a traditional Indian food made from split mung beans and basmati rice. It is indeed a wonder food! It’s easy to digest, and cleansing to the digestive system.

The combination of the rice and beans make it a complete protein, so it can be a great protein source if you are vegetarian. When prepared with all the fixings, this meal encompasses all the six tastes, which in Ayurveda is part of eating a balanced diet, as each taste feeds our body, mind, senses and spirit and satisfies each of the dietary building blocks.

Kitcheree is wonderful when recuperating from an illness or physical stress. It promotes a calming effect when under emotional stress. I made a batch up for lunch yesterday, and my first spoonful my belly, my taste buds and my soul went ahhhhhhhh.

Because kitcheree is easy to digest and nourishing, it can be ground up and fed to your baby when they are getting into solids.vIt can also be eaten as a mono-diet, which means you eat the same nourishing food for all meals for several days.  This is cleansing and soothing to the digestive system.

This recipe was brought to my attention by my dear friend, Ahlea Khadro. She is an amazing woman with so much insight and love. You can learn more about her and what she does on her website.

I adapted the recipe so it can be made using the Instant Pot within an hour. Love this! You can make it without a pressure cooker as well.

Ingredients:

  • 1 cup mung beans
  • 1 cup basmati rice
  • 9 cups water
  • 6-7 cups assorted chopped vegetables (some ideas, carrot, broccoli, green beans, butternut squash, etc.)
  • 5-6 TBS ghee or coconut oil
  • 2 onions, chopped
  • 3 cloves of garlic
  • 1 1/2 TBS tumeric
  • 1/2 tsp ground black pepper
  • 1 TBS minced ginger root
  • 1 heaping tsp cumin powder
  • 1/2 tsp crushed red chilies (optional)
  • 1/2 tsp coriander powder
  • 1 tsp cardamon seeds ( these seeds add the most unique flavor, love it)
  • 1/2 TBS sea salt

Instructions:

Rinse the beans and rice and soak overnight in water.

Love this chopper! More information about it here.

Prepare vegetables by washing and chopping into chunks. (This time I added butternut squash. It was so yummy)!

If you have a garden, be sure to compost your veggie and fruit scraps.

Mince fresh ginger.

Press “saute” on the Instant Pot and add oil, onions ginger & garlic. Cook until onions are clear.

Add spices and saute for another 5 minutes.

Combine the rice and beans with the onion mix until coated with spices.

Pour in the water and add the veggies. Give it a little stir.

Place the lid on and lock in place.

Choose “soup” and adjust time down to 10 minutes

If you don’t have a pressure cooker, simply bring soup to a boil, cover, and simmer on low for about 45 minutes. Add more water if needed.

When the Instant Pot beeps, bring down the pressure using the quick release method.

Remove lid and ENJOY!

Instant Pot – Comforting and Nourishing Kitcheree

Kitcheree is a traditional Indian food made from split mung beans and basmati rice. It is indeed a wonder food!

  • Prep Time5 min
  • Total Time5 min
  • Yield4 Batches
  • Meta LabelLabel Value
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 1 cup mung beans
    • 1 cup basmati rice
    • 9 cups water
    • 6-7 cups assorted chopped vegetables (some ideas, carrot, broccoli, green beans, butternut squash, etc.)
    • 5-6 TBS ghee or coconut oil
    • 2 onions, chopped
    • 3 cloves of garlic
    • 1 1/2 TBS tumeric
    • 1/2 tsp ground black pepper
    • 1 TBS minced ginger root
    • 1 heaping tsp cumin powder
    • 1/2 tsp crushed red chilies (optional)
    • 1/2 tsp coriander powder
    • 1 tsp cardamon seeds ( these seeds add the most unique flavor, love it)
    • 1/2 TBS sea salt
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Rinse the beans and rice and soak overnight in water.

 
2

Prepare vegetables by washing and chopping into chunks. (This time I added butternut squash. It was so yummy)!

3

Mince fresh ginger.

4

Press “saute” on the Instant Pot and add oil, onions ginger & garlic. Cook until onions are clear.

5

Add spices and saute for another 5 minutes.

6

Combine the rice and beans with the onion mix until coated with spices.

7

Pour in the water and add the veggies. Give it a little stir.

Place the lid on and lock in place.

8

Choose “soup” and adjust time down to 10 minutes

If you don’t have a pressure cooker, simply bring soup to a boil, cover, and simmer on low for about 45 minutes. Add more water if needed.

9

When the Instant Pot beeps, bring down the pressure using the quick release method.

Remove lid and ENJOY!

[MEDIAVINE EXAMPLE AD SPACE 3]

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Olive Garden’s Minestrone Soup – Instant Pot

Minestrone

Have you ever had Olive Garden’s Minestrone Soup? It is so yummy! This hearty, healthy vegetarian soup is full of nutritional goodness. A combination of beans, vegetables and optional pasta in a yummy broth that is flavorful, but not overly spicy. This is so easy to make, especially when using my favorite, Instant Pot or slow cooker. It can be made on the stove top as well.

The other night I made this up and my son said, after his second bowl, “This is really good, even with all these vegetables.” What I love about this soup, is that you can throw in whatever you have available. I try to stay stocked up in canned beans. tomatoes and broth so it is an easy go to recipe when trying to think of something healthy and hearty for dinner. Speaking of broth. One copycat recipe stated NOT to use chicken broth, but I have made it both ways and like it both ways.

Instant pot

This little gem has seriously been one of my best purchases! The Instant Pot gets used in our home almost every day! Several years ago I started using a pressure cooker and I had just the stove top style. I liked it but I had to sit and babysit while stuff was cooking.

This baby you just program things in and go on with your business. You can steam veggies, pressure cook, use as a slow cooker, makes beautiful rice, and can even make yogurt. I hesitated buying an electric one because they all seemed to have that nasty coating on the inside. This has a stainless steel pot. LOVE IT!

Anyway, back to the recipe. Many of my recipes I  have been tweaking for the Instant Pot and here is one of them. I will show how easy it is to make both in the pressure cooker and on the stove top.

One more kitchen tool I have to share with you. Now you have to know, I am not one to have a bunch of unnecessary gadgets in my kitchen. ( I don’t have room.) So the tools I do have are functional and items I use frequently. This is another one of them. It is a fruit and veggie chopper . I use it all the time to make my Morning Muesli and to chop veggies for soups and salads.

Print Recipe Here

Minestrone soup Ingredients – 8 Servings

  • 3 Tablespoons avocado or coconut oil
  • 1 cup white onion chopped ( about 1 small)
  • 1/2 cup chopped zucchini
  • 1/2 cup green beans
  • 1/4 cup chopped celery ( about 1/2 stalk)
  • 4 cups vegetable broth or chicken broth
  • 2 (15 oz.) cans red kidney beans, drained
  • 4 garlic cloves (minced)
  • 1 (14 oz. ) can diced tomatoes
  • 2 (15 oz.) cans small white beans or great northern beans, drained
  • 1/2 cup carrot (julienned, chopped or shredded)
  • 1 1/2 teaspoons dried oregano
  • 2 Tablespoons fresh minced parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 3 cups water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta (optional)

INSTANT POT

  1. Choose the saute setting and add oil, onion celery, garlic, green beans, and zucchini.
  2. Saute for about 5 minutes or until onions begin t turn translucent.
  3. Add broth, drained tomatoes, kidney beans, carrot, water and spices. (Do not add white beans at this time).
  4. Change the settings on the Instant Pot to “SOUP” and set for only 3 minutes. (It will take about 25 minutes to bring up to pressure and cook 3 minutes)
  5. Release pressure using the “quick release” and add pasta, white beans and spinach.
  6. Put the lid back on tight, AND let the soup SIT FOR 10 minutes or so. (You don’t need to turn it back on).

STOVE TOP

  1. Saute ingredients in a large soup pot, just as described above.
  2. Add all the rest of the items and bring to a boil.
  3. Reduce heat and then allow to simmer for 20 minutes or until desired consistency.

Feel free to add or omit any vegetables you desire. This is a really flexible soup recipe. Use what you have available.

Serve the minestrone with Parmesan cheese (optional.)

There you have it, a wonderful, hearty, homemade satisfying and soothing soup.

Enjoy!

Olive Garden’s Minestrone Soup – Instant Pot

Minestrone

 This hearty, healthy vegetarian soup is full of nutritional goodness. A combination of beans, vegetables and optional pasta in a yummy broth that is flavorful, but not overly spicy. 

  • Prep Time10 min
  • Cook Time51 min
  • Total Time1 hr 1 min
  • Yield8 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

    • 3 Tablespoons avocado or coconut oil
    • 1 cup white onion chopped ( about 1 small)
    • 1/2 cup chopped zucchini
    • 1/2 cup green beans
    • 1/4 cup chopped celery ( about 1/2 stalk)
    • 4 cups vegetable broth or chicken broth
    • 2 (15 oz.) cans red kidney beans, drained
    • 4 garlic cloves (minced)
    • 1 (14 oz. ) can diced tomatoes
    • 2 (15 oz.) cans small white beans or great northern beans, drained
    • 1/2 cup carrot (julienned, chopped or shredded)
    • 1 1/2 teaspoons dried oregano
    • 2 Tablespoons fresh minced parsley
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon dried thyme
    • 1/2 teaspoon ground black pepper
    • 3 cups water
    • 4 cups fresh baby spinach
    • 1/2 cup small shell pasta (optional)
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

Instant Pot

1

Choose the sauté setting and add oil, onion celery, garlic, green beans, and zucchini.

 
2

Sauté for about 5 minutes or until onions begin t turn translucent.

3

Add broth, drained tomatoes, kidney beans, carrot, water and spices. (Do not add white beans at this time).

4

Change the settings on the Instant Pot to “SOUP” and set for only 3 minutes. (It will take about 25 minutes to bring up to pressure and cook 3 minutes)

5

Release pressure using the “quick release” and add pasta, white beans and spinach.

6

Put the lid back on tight, AND let the soup SIT FOR 10 minutes or so. (You don’t need to turn it back on).

Stove Top

7

Sauté ingredients in a large soup pot, just as described above.

8

Add all the rest of the items and bring to a boil.

9

Reduce heat and then allow to simmer for 20 minutes or until desired consistency.

10

Feel free to add or omit any vegetables you desire. This is a really flexible soup recipe. Use what you have available.

[MEDIAVINE EXAMPLE AD SPACE 3]

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