MEAL PREP SOUP BASE

Meal Prep Soup Base image

I use this basic recipe as a base for Meal Prep Sunday: I make a large batch and eat it for lunch over the week. I add different spices to individual cups to vary the day's flavor. Ground chipotle or curry for heat, ginger or fresh herbs for aroma, etc.

Provided by Martha Nelson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 3h15m

Yield 5

Number Of Ingredients 10

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Ingredients

1 (14 ounce) can cannellini beans
1 (14 ounce) can diced tomatoes
2 medium onions, chopped
3 carrots, peeled and chopped
1 cup frozen chopped spinach
3 stalks celery, chopped
1 tablespoon salt
1 tablespoon bouquet garni
3 bay leaves
water to cover

Steps:

Assemble cannellini beans, tomatoes, onions, carrots, spinach, celery, salt, bouquet garni, and bay leaves in a slow cooker. Pour in enough water to cover. Cook on Low or High until carrots are tender and flavors meld, at least 3 hours. Serve immediately or cool to room temperature. Ladle portions into reusable containers and refrigerate.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 24.6 g, Fat 0.7 g, Fiber 7.5 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 1764.8 mg, Sugar 6.5 g