Freezer Vegetable Soup

This is a tasty way to get your fill of healthy veggies.

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Freezer Vegetable Soup
Freezer Vegetable Soup
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This flavorful soup tastes so fresh you'll never know it's been frozen
"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.

Preparation time: 5 minutes
Cooking time: 45 minutes

You Will Need

Soup Base:
1 quart chopped fresh tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced 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 cooked potatoes
2 cups water


What to Do
1. Combine soup base ingredients in a kettle or Dutch oven; 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.

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.

Serves 4 per batch


Nutritional analysis: 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.
From Quick Cooking
 
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