The Lunch Files: Mason Jar Soup Ideas To Bring To Work

Remember those cups of instant soup that kept you alive in college? This is like that, but...healthier, sexier and way more delicious.

Pamela Salzman, pro cooking instructor and author of Kitchen Matters, made these four adorable mason jar soup recipes just for us, answering the age-old question of what to eat at our desks on a harried Tuesday afternoon.

From miso noodle to Thai curry, these four versatile recipes are a breeze to meal prep and we love that they're microwave-free (grab an electric kettle for the office kitchen ASAP!).

How to Make Mason Jar Soup

Select your recipe from the lists below. Place all of the ingredients (except garnishes) in a Mason jar or glass jar with a tight fitting lid in the order that they appear in the recipes. Store in the refrigerator overnight. It's fine if the frozen vegetables defrost.

When ready to consume, remove from the refrigerator and pour 1 cup of boiling water on top and close the lid. Allow the soup to heat up and the flavors to meld (about 5 minutes).

Open the lid and stir well to combine. Taste for seasoning and add salt or desired flavors accordingly. Garnish with desired accompaniments.

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Love the idea of instant soup in jars?
You'll love these nutritionist-approved mason jar salads.

The post The Lunch Files: Mason Jar Soup Ideas To Bring To Work appeared first on The Chalkboard.

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