September 26, 2016
Lunch, Soups/Stews, Pasta,
Vegetables, Add it in the lunch box, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Small Batch Cooking, Fall/Autumn, Winter, Vegetarian, Kid's Lunches, Kosher Dairy more
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"Make ahead soup and store in refrigerator until ready to use or bring to work, adding hot water before serving. Ball jars are great for this soup.
Recipe source: Cooking Light (September 2016)"
In the bottom of a 1-pint size wide mouth jar (ball jar or other jar) combine the first 3 ingredients (-salt). Layer in the rest of the ingredients (-cheese); seal jar. Refrigerate until ready to use.
Add very hot water to jar to within one inch of the rim; cover and let stand 2 minutes before eating.
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