Freezer Vegetable Soup

Freezer Vegetable Soup

"'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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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. 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.

Reviews

Read all reviews 17
  1. 20 Ratings

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Most helpful positive review

So simple and so yummy! When tomatoes are in season, I buy baskets and make as many batches of this that I can fit in my freezer. I always peel and seed the tomatoes, which is the only fiddly ...

Most helpful critical review

This soup was just OK. Not much flavor. So, I've rated it on the exact recipe. However, I cooked up a pound of italian sausage and poured in a bag of frozen vegetables to the entire amount of th...

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So simple and so yummy! When tomatoes are in season, I buy baskets and make as many batches of this that I can fit in my freezer. I always peel and seed the tomatoes, which is the only fiddly ...

My mother loved this, and made a point to tell me how delicious it was. As a tip, for extra flavor, instead of using 2 cups of water, I used 2 cups of vegetable broth. Yum! UPDATE: I want to str...

Very yummy! I cooked the onion, celery and carrot in a bit of olive oil until the onion was translucent before adding anything else. I did leave the sugar out; I just personally don't care for...

This is an awesome soup base! I made several changes (ie. used seasonings my family enjoys instead of dill, added more/different veggies), but was wonderful! My 5 picky children even ate it up! ...

This was a great, tasty veggie soup! The dill made it special :) I'm heating up the second half of this right now and can't wait to eat it!

We didn't need to freeze it, we skipped that part and had it that same night, it was amazing!!! I added zucchini and a little bit of Jalepenos, also Oregano, rosemary, basil, italian seasoning ...

thank you for the recipe - we loved it. i used chicken broth instead of water and added more veggies (green beans, red peppers, parsnips - whatever was in the fridge). so, so good.

This is a great recipe. I wanted to take advantage of tomato harvest season. There is nothing like a fresh tomato. I made this recipe and froze it in small batches. Today, I took three batch...

Great recipe! I'm vegetarian and make this soup quite frequently. It has a nice sweetness to it that is well balanced by the dill. It can take almost any variation or extra ingredient and still ...

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