I always get the urge to eat healthier and do some serious meal prepping in January. So, I wanted to share these vegan butter bean soup meal prep jars with you. You literally cook nothing, just layer all the ingredients in a jar. Store in the fridge until ready to eat. Then either fill the jars with water and microwave or fill with boiling water. Cover and let sit for about 10 minutes. I don’t know how, but you end up with the most delicious soup ever.
What You Need For This Vegan Meal Prep:
- Vegan Cream: I used Country Crock Plant Cream.
- Carrots, Celery, Onion and Garlic: Very finely chopped.
- Tomato Paste, Vegan Bouillon, and Italian Seasonings: To flavor the soup base.
- Butter Beans: Or really any type of bean you like or have on hand.
- Pastina: The tiny star shaped pasta.
- Kale: This goes on the very top of each jar.
When I say these vegan butter bean soup meal prep jars make the most flavorful soup, I mean it. You can make 4 jars at a time and then have them ready for lunch or dinner most of the week. If you want to use a larger pasta than the pastina, I recommend at par cooking the pasta first before putting the jars together or the pasta will not cook through. My preferred method is to microwave the jars, but I know not everyone has one or wants to use one.
Why Should You Prep These Jars For Lunches?
- It takes only a few minutes to put together 4 lunches.
- No cooking at all involved, just chopping.
- These soup jars are hearty and protein heavy.
- The soup is truly delicious.
- A perfect way to save money and be a bit healthier.
Vegan Butter Bean Soup Meal Prep
Ingredients
- 1/2 Cup Vegan cream or milk, I used Country Crock Plant Cream
- 1 Carrot, finely chopped
- 1/2 Cup Sweet onion, finely chopped
- 1 Stalk Celery, finely chopped
- 4 Cloves Garlic, finely chopped
- 1/4 Cup Tomato paste
- 1 teaspoon Italian seasoning
- 2 Vegan bouillon cubes, I used No Chicken flavor
- 1 Can(14oz) Butter beans, drained and rinsed
- 1 Cup Pastina*
- 2 Cups Kale, chopped
- A few pinches of Salt and pepper
Instructions
- Finely chop all you veggies, you want them to be very small.
- Now, take four 16oz mason jars with lids.
- Divide the vegan cream equally and pour into the bottom of each jar.
- Evenly divide the veggies, except the kale, into each jar.
- Evenly divide the tomato paste into each jar, that will be 1 tablespoon per jar.
- Evenly divide the Italian seasoning into each jar.
- Cut each bouillon cube in half and add a half to each jar.
- Evenly divide the butter beans into each jar.
- Pour 1/4 a cup of uncooked pastina into each jar.
- Sprinkle a few pinches of salt and pepper into each jar.
- Top each jar with 1/2 cup of kale.
- Put the lids on and store in the fridge until ready to eat. They can stay in the fridge for 7-9 days.
- When ready to enjoy there are two methods you can use:Microwave- Take the lid off, fill the jar with water up to the kale on top. Cover with a paper towel, microwave for 1 minute, stir, microwave for another minute, stir and then microwave for another 30 seconds to 1 minute. Or until the pastina is al dente. Add a little more water if you lose some.
- Boiling Water- Take the lid off and fill the jar with boiling water up to the top. Put the lid back on and let sit for 5 minutes. Stir, then cover again and let sit for another 3-5 minutes or until the pastina is al dente.
- I prefer the microwave method, it cooks everything through better, but if you want to use boiling water, simply let it sit until softened up enough.
- You can add a bit more salt and pepper when ready to eat if desired.
Video
Notes
This was excellent! My husband loved it too. I thickened a bit by adding some cornstarch (my husband isn’t a huge soup person) and I used ditalini noodles and added some white kidney beans. By the time the noodles sucked up some juice it turned into almost a pasta dish lol. It worked out good tho and thr flavor was awesome. Will definitely be making this again!
I don’t usually leave reviews of recipes, but this one was surprisingly delicious!! I say surprisingly because I didn’t expect a prepped veggie microwavable soup to have so much flavor. I love that the veggies were a little crunchy and I used chickpea orzo for an extra protein boost. Took about 5 minutes to cook. I splurged on the cream bc I happened to see it at the store (otherwise I would have just used oat milk), and I really think it made a difference. Might try coconut cream next time just to see since it’s shelf stable and I’m more likely to have it on hand. The cream and the tomato paste gave me hearty tomato soup vibes– I’m gonna make a grilled cheese to go with it tomorrow!