Description
Meal prep soups are a convenient and delicious way to ensure you have healthy meals ready to go throughout the week. These soups are easy to make in large batches, freeze well, and can be customized with your favorite ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 (14.5 oz) can canned diced tomatoes
- 1 (15 oz) can canned beans (like kidney or chickpeas), drained and rinsed
- 1 cup frozen corn
- to taste spices (like thyme, oregano, or basil)
- to taste salt and pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and add the canned diced tomatoes and beans. Bring the soup to a boil.
- Reduce the heat and let it simmer for about 20 minutes. Add the frozen corn and your choice of spices, salt, and pepper. Simmer for another 5-10 minutes.
- Remove from heat and let cool. Portion into meal prep containers. Label and store in the refrigerator for up to 5 days or freeze for longer storage.
Notes
- Customize this soup by adding different vegetables like bell peppers or spinach.
- For added protein, consider adding cooked chicken or tofu.
- To reheat, simply place in the microwave or in a pot over medium heat until warmed through.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 6
- Cholesterol: 0
Keywords: meal prep soups, easy soup recipes, healthy soups, freezer-friendly soups, vegetarian soup recipes, make-ahead meals, soup meal prep