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I made ENTIRELY too much minestrone soup!

Posted by on Mar. 10, 2011 at 11:30 AM
  • 17 Replies

Can you freeze soup with vegetables and if so, what type of container do you use? 

by on Mar. 10, 2011 at 11:30 AM
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Replies (1-10):
lucky2Beeme
by on Mar. 10, 2011 at 11:34 AM

  Plastic contaiiner leave 1 inch of space at top.It will be good in freezer for 1 month.

Surround yourself with people that add to your life not subtract from it.

AdkArmyMom
by on Mar. 10, 2011 at 1:27 PM

Thank you!

TwinSoccerMom
by on Mar. 10, 2011 at 2:05 PM

Ziploc makes great containers that are perfect size for freezing 1-2 servings of soups.  I love them!  My husband and I have leftovers to take to work.  Here is a link to their site.

 

brvdsmom
by on Mar. 10, 2011 at 2:36 PM

you could even use ziplock bags and freeze

TwinSoccerMom
by on Mar. 10, 2011 at 5:49 PM

True.  The only problem I have had was an occassional leak so now I generally use the Ziploc tubs.

Quoting brvdsmom:

you could even use ziplock bags and freeze


Jukebox_Jenny
by on Mar. 10, 2011 at 5:50 PM
If you want you could always send some my way! ;)
Posted on CafeMom Mobile
Sipesyeri
by on Mar. 10, 2011 at 5:52 PM
Is it Vegitarian? If so I would love to hear how you made it!
Posted on CafeMom Mobile
AdkArmyMom
by on Mar. 12, 2011 at 9:13 AM

 

Quoting Sipesyeri:

Is it Vegitarian? If so I would love to hear how you made it!

It was from a recipe I got online.  The ingredients are as follows:

3 tbs olive oil

1 c minced white onions

1/2 c chopped zucchini

1/2 c frozen cut italian green beans (I used fresh)

1/4 c minced celery

4 tsp minced garlic

4 c vegetable broth - do NOT use chicken broth

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans white beans or great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 cup carrots, julienned or shredded

2 tbs minced fresh parsley (I used dried)

1 1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried basil

1/4 tsp dried thyme

3 c hot water

4 c fresh baby spinach

1/2 c small shell pasta

Heat the oil over medium heat in a large soup pot and saute the onion, garlic, celery, green beans and zucchini for about 5 minutes or until onions turn translucent.

Add vegetable broth to pot, plus tomatoes, beans, carrot, hot water and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes ot to desired consistency.

Makes about 8 (1 1/2 c) servings.

**I doubled it, which is why I had so much.  My daughter and son-in-law were supposed to be coming over with their family but they were unable to come and I was left with a ton of soup!  It was really good, though.  I have frozen the rest.  Thanks, Ladies, for your help!

crazybusymama3
by on Mar. 12, 2011 at 9:17 AM

Put the Ziploc baggie inside the pot you will be reheating it it....then pour the soup in...freeze the soup in the baggie that is IN the pot....when you are ready to reheat the soup....just pop it out of the baggie and It will fit right into that pot! Like a soupcicle...haha

matheson7
by on Mar. 12, 2011 at 4:49 PM

 I would use a plastic container.

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