Vegetable Soup(For Freezing)
A hearty vegetable soup with a rich tomato base, featuring sweet carrots, peas, green beans, lima beans, and corn—perfect for freezing and easy to customize with broth or juice.
Ingredients
Instructions
- In a large pot, add tomatoes, tomato juice, and sliced carrots.
- Cook until the carrots are tender.
- Add the diced onions, chopped celery, frozen corn, green beans, and lima beans.
- Bring to a boil and cook the vegetables until tender.
- Add the frozen peas and simmer the soup.
- Adjust with more juice or water if needed.
- Season with salt, pepper, sugar, and beef or chicken bouillon as desired to flavor and thicken the soup.
- Cool the soup and freeze in serving size containers.
- When ready to serve, reheat and add beef or chicken broth, water, or V-8 juice if desired.
Tips & Substitutions
For a heartier soup, consider adding diced potatoes or other vegetables such as zucchini. If fresh vegetables are available, substitute them for frozen options to enhance flavor. Adjust seasonings to taste, and feel free to experiment with herbs like thyme or basil for added depth. This recipe is versatile, making it easy to customize to your family's preferences.
Serving Suggestions
Serve this vegetable soup warm, garnished with fresh herbs or a sprinkle of cheese for extra flavor. It pairs wonderfully with crusty bread or a side salad, making it a complete meal. For an extra kick, serve alongside a dish like Instant Cucumber Pickles to balance the flavors.
Storage & Reheating
Once cooled, store the soup in airtight containers in the freezer for up to three months. To reheat, thaw overnight in the refrigerator or use the microwave. Heat on the stovetop over medium heat, adding broth or water as needed to achieve desired consistency. Stir occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup(For Freezing) contains roughly 1359 calories, with 49g protein, 337g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (771% of the Daily Value), vitamin C (258% of the Daily Value), and vitamin A (104% of the Daily Value). Note that it is relatively high in sodium, at 1676mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can absolutely use fresh vegetables in this recipe! Just ensure to chop them into similar sizes and adjust the cooking times accordingly, as fresh veggies may cook faster than frozen ones.
How long can I keep the soup in the freezer?
The soup can be stored in the freezer for up to three months. For the best quality, label the containers with the date before freezing. Always check for any signs of freezer burn when thawing.
What can I do if the soup is too thick?
If the soup turns out too thick for your liking, simply add more vegetable broth, water, or even V-8 juice while reheating. This will help achieve your preferred consistency without compromising flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).