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Meal Prep Soup Base

Rated as 5 out of 5 Stars

"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."
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3 h 15 m servings 129
Original recipe yields 5 servings


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  1. 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.


  • Cook's Notes:
  • Feel free to substitute bouquet garni with any dried herbs you prefer.
  • Other optional ingredients you can use are 1 cup dried green lentils or 2 medium potatoes, diced. Add more water if using lentils.

Nutrition Facts

Per Serving: 129 calories; 0.7 24.6 6 0 1765 Full nutrition

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Great overall soup base! The best part is adding different spices for every day of the week to change up the flavor profile. If you want noodles in your soup, break them up small enough that the...

Great base soup! I used lentils, Italian Seasoning, and about 6 cups of water. I accidentally let it run 4 hours on high, but it was fine.