Description
A collection of 8 delicious soups that can be prepared in advance and frozen for quick and easy dinners on busy nights.
Ingredients
- Vegetables (carrots, celery, onions) – 2 cups each
- Garlic – 4 cloves
- Broth (chicken or vegetable) – 8 cups
- Canned tomatoes – 2 cans (14 oz each)
- Beans (canned or dried) – 2 cups
- Herbs (thyme, basil) – 2 tsp each
- Salt – to taste
- Pepper – to taste
- Pasta or rice – 1 cup (optional)
Instructions
- Chop all vegetables and garlic.
- In a large pot, sauté the vegetables and garlic until softened.
- Add the broth, canned tomatoes, beans, and herbs.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- If using, add pasta or rice and cook until tender.
- Season with salt and pepper to taste.
- Let the soup cool before transferring to freezer-safe containers.
- Label and freeze for up to 3 months.
Notes
- Soups can be reheated on the stove or in the microwave.
- Consider adding fresh herbs when serving for extra flavor.
- Use a variety of vegetables based on what you have on hand.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: soups, freeze, quick dinners, busy nights, meal prep