Description
A collection of the best soups to freeze for easy meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 cup green beans, chopped
- 1 cup peas
- 1 cup corn
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic and cook for 1 minute.
- Stir in diced tomatoes and vegetable broth.
- Add green beans, peas, and corn.
- Season with thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Let cool before transferring to freezer-safe containers.
Notes
- Label containers with date and contents.
- Use within 3 months for best quality.
- Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: best freezer soups, freezer friendly soups, easy soup recipes