Freezer Vegetable Soup

Quick look

  • prep 5 min    cook 45 min


  • 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
  • 2 cups diced cooked potatoes
  • 2 cups water

    How to make it  50 minutes

  • 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. Serves 4 per batch.

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.

Nutritional Information(per serving)

  • Calories: 108
  • Sodium: 31mg
  • Protein: 3mg

Serving size equals 1-cup (prepared without salt)

Diabetic exchanges: 1 starch, 1 vegetable

Want to stay smart and healthy?

Get our weekly Health Reads newsletter

how we use your e-mail
We will use your email address to send you this newsletter. For more information please read our privacy policy.