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.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 129 Calories

Ingredients

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

Recipe Instructions

Step 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.