Question about making a big pot of soup last all week

I always thought making a big batch of soup was a good budget move, but mine would get boring after day two. My friend in Milwaukee said to cook the base, but leave out the starches like potatoes or pasta until you reheat each bowl. I tried it with a simple bean and veggie soup, making a big pot on Sunday. Each night, I'd cook a small handful of rice or some ditalini right in my bowl of hot soup. It kept the texture perfect and felt like a fresh meal every time. What other tricks do you have for keeping big batch meals from getting old?

3 comments

3 Comments

taylor_hayes251mo ago

That's actually a game changer for meal prep.

reesemiller1mo ago

Absolutely, it makes such a difference. I started doing something similar last month and it cut my Sunday cooking time in half. Having those ready-to-go components in the fridge takes all the stress out of weeknight dinners. It's the only way I've found to actually stick to my plan.

knight.mason22d ago

What specific components do you prep that save you the most time...