Freezer Vegetable Soup
[quicklook-recipe prep_time=”5 min” cook_time=”45 min” serves=”” details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 quart chopped fresh tomatoes 1 cup diced
[quicklook-recipe prep_time=”5 min” cook_time=”45 min” serves=”” details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 1 quart chopped fresh tomatoes
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 2 teaspoons sugar
[/ingredients-left]
[ingredients-right]
- 1 teaspoon salt, optional
- 1/2 teaspoon pepper
- 1/2 teaspoon dill weed
- 2 cups diced cooked potatoes
- 2 cups water
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”50 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Place 2 cups each into freezer containers. May be frozen for up to 3 months. Serves 4 per batch.[/step-item][/step-list-wrapper]
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.
[nutrition-info calories=”108″ calories_fat=”” fat=”” sat_fat=”” choles=”” sodium=”31mg” carbs=”” sugars=”” protein=”3mg” fiber=””]
Serving size equals 1-cup (prepared without salt)
Diabetic exchanges: 1 starch, 1 vegetable
[/nutrition-info]