Meal Prep Soup Base Recipes
MEAL PREP SOUP BASE
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
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
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