Freezer Vegetable Soup Recipe

5 1 2
Freezer Vegetable Soup Recipe
Freezer Vegetable Soup Recipe photo by Taste of Home
Publisher Photo

Freezer Vegetable Soup Recipe

Read Reviews
5 1 2
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/4 hours + chilling Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/4 hours + chilling Cook: 35 min.

Ingredients

  • SOUP BASE:
  • 4 cups chopped tomatoes
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 2 teaspoons sugar
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dill weed
  • ADDITIONAL INGREDIENTS (for each batch):
  • 2 cups diced potatoes
  • 2 cups water

Directions

In a kettle or Dutch oven, combine the soup base ingredients; 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. Yield: 2 batches (4 cups total).
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: 2 batches (4 servings each).
Originally published as Freezer Vegetable Soup in Quick Cooking July/August 1998, p34

Nutritional Facts

1 cup: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 31mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

  • SOUP BASE:
  • 4 cups chopped tomatoes
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 2 teaspoons sugar
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dill weed
  • ADDITIONAL INGREDIENTS (for each batch):
  • 2 cups diced potatoes
  • 2 cups water
  1. In a kettle or Dutch oven, combine the soup base ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool.
  2. Place 2 cups each into freezer containers. May be frozen for up to 3 months. Yield: 2 batches (4 cups total).
  3. 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: 2 batches (4 servings each).
Originally published as Freezer Vegetable Soup in Quick Cooking July/August 1998, p34

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFreezer Vegetable Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
debpenns User ID: 5553562 236048
Reviewed Oct. 31, 2015

"Made this today on a cold and wet Halloween!! It was great!! Added a little of TOH Cali garlic & pepper to it! Wow! Family lived it!!"

Loading Image