Meal Prep Soup Base recipe

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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

Nutrition Info

129.2 calories
carbohydrate: 24.6 g
cholesterol: : -
fat: 0.7 g
fiber: 7.5 g
protein: 6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 1764.8 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

5 servings

Recipe Note

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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