Freezer Vegetable Soup Recipe
- 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).
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 for Freezer Vegetable Soup
"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!!"