Easiest Way to Make How To Start Eating Plant Based

Meal Prep Soup Base

Like i was telling you in the first.

Recipe Summary 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 | How To Start Eating Plant Based

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

Directions

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.

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.

Info | How To Start Eating Plant Based

prep: 15 mins cook: 3 hrs total: 3 hrs 15 mins Servings: 5 Yield: 5 servings

TAG : Meal Prep Soup Base

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,

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