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]

Originally Published in Reader's Digest

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