Meal Prep Soup Base Tasty Recipes

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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."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 5M	Ready in : 3H15M

• 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.

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.

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