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Freezer Vegetable Soup

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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (17)

Prep Time:
5 Min
Cook Time:
45 Min
Ready In:
50 Min

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Original Recipe Yield 8 servings
 

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

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 27, 2010 by JontyHS Supporting Member (Click to learn more about Supporting Membership)  view full review
So simple and so yummy! When tomatoes are in season, I buy baskets and make as many batches...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 27, 2010 by Callie   view full review
My mother loved this, and made a point to tell me how delicious it was. As a tip, for extra...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on May 17, 2011 by merhope1011   view full review
Very yummy! I cooked the onion, celery and carrot in a bit of olive oil until the onion was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 2, 2008 by Amber   view full review
We didn't need to freeze it, we skipped that part and had it that same night, it was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 30, 2008 by mishelmeis   view full review
thank you for the recipe - we loved it. i used chicken broth instead of water and added more...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 6, 2007 by MELLY   view full review
This is a great recipe. I wanted to take advantage of tomato harvest season. There is...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 13, 2009 by 1HotNanny   view full review
This is an awesome soup base! I made several changes (ie. used seasonings my family enjoys...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 28, 2009 by YummyMummy   view full review
This was a great, tasty veggie soup! The dill made it special :) I'm heating up the second...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 27, 2008 by Foodie   view full review
Great soup base! Great flavor. My hubby loved it. I think the dill is what makes this so good....
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 12, 2007 by MissFuss   view full review
I loved this simple recipe..just what I was looking for. I can really make the most of garden...

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