Description
Delicious and hearty soups that you can prepare in advance and freeze for later enjoyment.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 2 cups chopped vegetables (e.g., green beans, zucchini)
- 1 cup cooked beans (e.g., cannellini, kidney)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in garlic and cook for an additional minute.
- Add diced tomatoes, broth, chopped vegetables, beans, thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20-30 minutes until the vegetables are tender.
- Allow the soup to cool completely.
- Portion the soup into freezer-safe containers, leaving some space at the top for expansion.
- Label the containers with the date and type of soup, then freeze.
Notes
- Soups can be frozen for up to 3 months.
- For best results, thaw the soup in the refrigerator overnight before reheating.
- Feel free to customize the vegetables and proteins to your liking.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Cuisine: American
Keywords: make ahead soups, freeze soup, easy soup recipes, meal prep soup