Description
Discover easy and delicious freezer-friendly soup recipes that make weeknight dinners a breeze.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) beans, drained and rinsed
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add vegetable broth, diced tomatoes, beans, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Let the soup cool before transferring to freezer-safe containers.
- Label and freeze for up to 3 months.
- To serve, thaw overnight in the fridge and reheat on the stove.
Notes
- Feel free to add any vegetables you have on hand.
- This soup can be made in large batches for meal prep.
- Consider adding cooked pasta or rice for a heartier meal.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Freezer-Friendly, Soup Recipes, Weeknight Dinners, Easy Meals