View Full Version : ISO: Soups that freeze well
03-03-2003, 03:32 PM
I tried to search for this, but couldn't get the search function to work (perhaps I've got a few too many things running on my computer at the moment :D :rolleyes: )
I've never really frozen soup, but I've heard not to freeze pasta/rice in soups. Any recipes or ideas would be appreciated!
03-03-2003, 03:48 PM
I know from experience not to freeze soups with pasta! I also think potatoes might be a no-no but I could be wrong.
In any case, here's one that freezes well and makes a ton:
THREE-HOUR VEGETABLE SOUP
2 quarts water
16 oz canned tomatoes with juice, undrained (I cut up the tomatoes in the can with kitchen scissors)
1 ½ pounds lean beef, cubed (I usually use top round)
1 can (10 ¾ oz) tomato soup
2 tablespoons soy sauce
1 ½ cups chopped celery
1 ½ cups chopped onion
1 cup sliced carrots
½ cup medium pearl barley
1 tablespoon sugar
½ cup sherry (optional – I didn’t have any this time)
salt & pepper to taste
3 bay leaves
1 tablespoon chili powder
1 cup each frozen green beans, corns, and peas (or use whatever veggies you like)
In large kettle, combine first 5 ingredients. Cover and bring to a boil. Reduce heat and simmer for 1 hour. Add celery and onions. Simmer a second hour. Add carrots, barley, sugar, sherry, and spices. Simmer 45 minutes. Add frozen vegetables. Bring back to a boil and simmer 15 minutes. Remove from heat, cool, and refrigerate overnight. Skim fat and reheat. (You don’t need to do this step if you use lean meat like round steak.) Serves 8 to 10.
May be made in advance and stored for 1 week in refrigerator. This soup also freezes well.
03-03-2003, 04:44 PM
Bree's Lentil Soup freezes very well. You should be able to find it using the Search function. There have also been some threads about it.
And freezing potatoes makes them quite mushy, so avoid pasta and potatoes in soups you'll want to freeze (of course, you can add these to the soup after it has been thawed).
03-03-2003, 05:27 PM
this one freezes well and tastes delicious!
* Exported from MasterCook *
Afghani Bean Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c lentils
15 oz garbanzo beans -- drained
15 oz kidney beans -- drained
1 med. onion -- chopped
1/2 lb. lean ground beef
6 oz tomato paste
1 tsp crushed garlic
1 tsp salt
1 cube beef boullion [I use Penzey's base]
1 tbsp ground coriander
1/2 tsp cayenne
1/2 tsp pepper
5 c. water
12 oz V-8 juice -- (size of a soda can)
2 c plain nonfat yogurt
2 tbsp cornstarch
2 tbsp flour
Brown hamburger and onion. Add liquids, paste, spices and lentils. Cook 20-25 minutes until lentils are tender. Add bean. cook 10-15 minutes more. Combine yogurt, flour and starch. Add to soup till it thickens. Do not boil.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 456 Calories; 10g Fat (18.8% calories from fat); 29g Protein; 65g Carbohydrate; 17g Dietary Fiber; 30mg Cholesterol; 1338mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
03-03-2003, 06:06 PM
"Soups generally freeze well. To freeze soup, let it cool completely first, then ladle into airtight containers. Always defrost soup in the refrigerator. Use frozen soups within 4 months" - from the Epicurious website
Here are a few recipes similar to ones my mom used to whip up on the weekends and freeze to use during the week:
*Indian Cauliflower Soup*
1 head of cauliflower, cut into florets
4 potatoes, cubed
1 onion, minced
1 t. ground cumin
.5 t. coriander
dash of cinnamon
1.5 t. tumeric
.5 t. salt
Toppings: sour cream, chopped green onion
Combine all the ingrediants except the toppings in a large pot and simmer for 30 minutes. Cool the soup. If you like a creamy soup, puree all the soup in a blender. If you like more texture, only puree half and mix it back into the soup. Freeze the soup in containers. When you reheat the soup, sour cream and green onion are wonderful toppings.
Curried Spinach AND Lentil Soup
1 cup lentils, rinsed and picked over
1 Spanish onion, finely chopped
2 garlic cloves, pressed or finely chopped
2 carrots, peeled and diced
1 stalk celery, diced
10 - 12 cups low-salt chicken or veg. stock
1 tablespoon curry powder
1 large potato, diced
1 10-oz. bag spinach, washed, stemmed,
1 tablespoon red wine vinegar
Place lentils, onion, garlic, carrots, celery
6 cups of stock, and curry powder in soup pot
and bring to a boil. Reduce heat to medium
and cook,partially covered, for 2 hours.
Add potato, spinach, and 4 cups more stock,
and cook, uncovered, for 2 more hours.
Add vinegar, and if necessary, more stock.
Salt to taste. Makes 10-12 cups.
... and one more that I just thought looked good :)
* Exported from MasterCook II *
Fiesta Pumpkin Soup
4 Pounds Pumpkin -- peeled &
2 Tablespoons Vegetable Oil
1 Medium Onion -- diced
1 Medium Red Bell Pepper --
4 Cloves Garlic -- minced
2 Cups Tomato -- peeled &
1 Cup Tomato Sauce
5 Cups Low-Salt Chicken
1/4 Cup Jalapeno Peppers --
1 Teaspoon Cumin
Tabasco Sauce -- to
2 Crisp Corn Tortillas
-- broken up
Fresh Parsley Or
Cilantro -- for
Saute onion and pepper in oil in a large
saucepan over medium heat for 5 minutes. Add
garlic and chopped tomatoes and cook for 1
minute. Add tomato sauce, pumpkin, chicken
broth, cumin, jalapenos and a dash of Tabasco
sauce. Bring to a boil. Reduce heat, cover
pot and simmer soup for 15 to 20 minutes,
until pumpkin is tender. Taste for
seasoning; add salt, pepper or Tabasco if
Ladle soup into serving bowls, top with
crushed tortillas and parsley and serve.
NOTES : To make this soup a complete meal,
add 2 cups cooked turkey or chicken after
pumpkin is cooked. Continue to heat for a
few minutes, or until meat is hot.
:) Have fun with the soups!
03-03-2003, 06:55 PM
Still lurking, but you are the best:D
03-04-2003, 09:37 AM
Thanks for the ideas! Now that you mention it, I knew about not freezing potatoes too, it just escaped me for a while!
Thanks again. More ideas are welcome if anyone wants to chime in :D
03-04-2003, 01:16 PM
I love soup in the winter. I have started to make more from scratch and then freezing them.
Here are a few that I have tried:
Wild Mushroom Soup (not sure which one at the moment)
Chicken Soup and Broth
I just tried freezing the Tortilla Soup - not sure how that one will come out.
I try and freeze in Ziploc bags squeezing all the air out. I then freeze flat so it makes it easy to store them.
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