Freezer Vegetable Soup

SUBMITTED BY: Elizabeth Moore

"'This flavorful soup tastes so fresh you'll never know it's been frozen,' says Elizabeth Moore of Frankfort, Kentucky. You can easily double the recipe when tomatoes are plentiful or toss in extra vegetables from your garden. For heartier fare, beef it up with ground beef, sausage or meatballs."

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PREP TIME	5 Min
COOK TIME	45 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

SOUP BASE:
1 quart chopped fresh tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill weed
ADDITIONAL INGREDIENTS (for each batch):
2 cups diced cooked potatoes
2 cups water

DIRECTIONS

Combine soup base ingredients in a kettle or Dutch oven; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. Place 2 cups each into freezer containers. May be frozen for up to 3 months.

FOOTNOTES

To prepare soup: Thaw soup base in the refrigerator. Transfer to a kettle or Dutch oven. Add potatoes and water; simmer for 30-40 minutes. Yield: 4 serving per batch.
Nutritional Analysis: One 1-cup serving (prepared without salt) equals 108 calories, 31 mg sodium, 0 cholesterol, 25 gm carbohydrate, 3 gm protein, trace fat. Diabetic Exchanges: 1 starch, 1 vegetable.

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REVIEWS

Reviewed on Oct. 6, 2007 by MELLY

This is a great recipe. I wanted to take advantage of tomato harvest season. There is... MORE

Reviewed on Jan. 12, 2007 by MissFuss

I loved this simple recipe..just what I was looking for. I can really make the most of garden... MORE

Reviewed on Mar. 30, 2008 by mishelmeis

thank you for the recipe - we loved it. i used chicken broth instead of water and added more... MORE

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