The One Meal That Gets My Weight Loss Back on Track

Video Description

LINKS: Amazon Affiliate Store Link with products I use and love: https://www.amazon.com/shop/forplantssake?ref_=cm_sw_r_cp_ud_aipsfshop_S9STMEZWV888K0BYDM9V 🍃 Digital Products: https://stan.store/forplantssake 🎥 How I Freeze my Soups: https://youtube.com/shorts/CdTKDbplOk0 👩‍🍳 Join my private community: https://www.skool.com/for-plants-sake-8554/about?ref=da7e3ea80ddd4ca5aa99dfc72f6c93e5 Vital Wheat Gluten Wings: https://youtube.com/shorts/octAC-U45pM?si=aUYgKZIjqqSeTHFW If you feel stuck or off-track with your weight loss goals for 2026, this soup is your reset. Dr. McDougall’s famous minestrone soup is packed with fiber, volume, and real whole plant foods that help you feel full, satisfied, and back in control — without counting calories or using oil. No oil. No processed foods. No weird additives. After losing 70 pounds after 50, improving my blood pressure, and finally enjoying food without guilt, I learned that simple, clean meals like this make all the difference. This soup is: ✔️ Oil-free ✔️ High volume, low calorie ✔️ Weight-loss friendly ✔️ Perfect for resets, meal prep, or busy weeks Amazon Store Link: https://www.amazon.com/shop/forplantssake?ref_=cm_sw_r_cp_ud_aipsfshop_6VNJE48FD9YBHJ6HFXEP Recipe: Instant Pot Minestrone Soup (Using Canned Beans) Prep: ~15 minutes Cook (IP): ~25 minutes + natural release Serves: ~8 hearty bowls Ingredients Beans & Base     •    1–2 cans (15 oz each) kidney beans, drained and rinsed (Use 2 cans if you like a heartier, bean-forward soup)     •    1 can (15 oz) chickpeas, drained and rinsed     •    1 can (15 oz) chopped tomatoes     •    1 cup tomato sauce     •    6–7 cups water or low-sodium vegetable broth Vegetables     •    1 onion, chopped     •    1 teaspoon minced garlic (or 2 cloves)     •    1 rib celery, chopped     •    1 carrot, sliced into rounds     •    6–8 fingerling potatoes, cut into chunks     •    ½ cup fresh green beans, cut into 1" pieces     •    1 zucchini, chopped     •    1½ cups shredded cabbage     •    ¼ cup chopped parsley (or add at the end) Seasonings     •    1½ teaspoons dried basil     •    1½ teaspoons dried oregano     •    ½ teaspoon dried marjoram (or extra oregano if you don’t have it)     •    ¼ teaspoon celery seed     •    ¼ teaspoon ground black pepper     •    Salt to taste at the end (important) Pasta (added last)     •    ½ cup uncooked whole wheat elbow pasta (or small pasta of choice) Instant Pot Instructions 1. Sauté (Optional but recommended)     •    Set Instant Pot to Sauté (Normal).     •    Add a splash of water or broth.     •    Sauté onion for 3–4 minutes until softened.     •    Add garlic and stir for 30 seconds. (If you’re in a rush, you can skip sautéing — it’ll still be good.) 2. Pressure Cook – Main Soup Add the following in this order:     •    Kidney beans     •    Chickpeas     •    Tomatoes + tomato sauce     •    Celery, carrot, potatoes, green beans     •    All dried seasonings     •    Water or broth DO NOT add pasta or cabbage yet.     •    Lock lid, valve set to Sealing     •    Cook on High Pressure – 8 minutes     •    Let Natural Release for 10 minutes, then quick release remaining pressure 3. Add Pasta & Cabbage     •    Open lid     •    Stir in:     ◦    Shredded cabbage     ◦    Pasta     •    Set to Sauté (Normal) and cook 8–10 minutes, stirring occasionally, until pasta is tender. (If soup thickens too much, add a bit more hot water.) 📩 Join my email list for oil-free plant-based recipes, menopause support, and real-life weight loss after 50. Going live at 5pm PST February 2nd: https://stan.store/forplantssake LINKS: 🍃 Digital Products: https://stan.store/forplantssake 🎥 How I Freeze my Soups: https://youtube.com/shorts/CdTKDbplOk0 👩‍🍳 Join my private community: https://www.skool.com/for-plants-sake-8554/about?ref=da7e3ea80ddd4ca5aa99dfc72f6c93e5 Vital Wheat Gluten Wings: https://youtube.com/shorts/octAC-U45pM?si=aUYgKZIjqqSeTHFW What I use to Film: Camera: https://amzn.to/3LGv74H Lens: https://amzn.to/4sVX6xX