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Meal Prep Soup Base

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"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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Ingredients

3 h 15 m servings 129
Original recipe yields 5 servings

Directions

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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.

Footnotes

  • 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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