I need a good vegetable soup recipe for freezing.?

Question

I have lots of fresh vegetables from my garden. I would like some recipes to make soup for freezing (in large quantities)

Answer 1

3      cups          beef broth -- *see note

   2      cups          water

   1      cup           tomato juice

   2                    potatoes -- medium size

   3                    carrots -- diced

   1                    small onions -- diced

   2                    celery stalks -- diced

     1/4  cup           green peppers -- diced

     1/2  cup           green beans -- chopped

     1/2  cup           lima beans

     1/2  cup           corn

   4      tablespoons   margarine -- solid

     1/4  teaspoon      black pepper

     1/2  teaspoon      salt -- or to taste

     * Use about 6 cups liquid. Can mix chicken and beef broth (canned lowfat, not bouillon cubes)

with water and tomato juice or vegetable juice cocktail to suit your tastes.

     1. Melt 4 tablespoons margarine in skillet. Add the chopped green peppers, carrots,

celery and onion. Saute on low heat until vegetables are softened and onion browned lightly.

Add this to the broth mixture which has been placed in a  large heavy pan with lid.    

2. Add to this the potatoes, green beans, lima beans and corn. Cover and simmer

for about 45 minutes or until all the vegetables are done. Add the salt and pepper.    

3. Remove about 2 cups of the mixture and put into blender. Puree this mixture and

return to pot with rest of soup.      Turn off heat and cover soup. Best if allowed to set for up to 1 hour to blend flavors.

     Since this is a basic recipe for soup, you can add the vegetables you prefe

r and follow the directions above to finish the soup.

     Some suggestions: Add bay leaf,shredded cabbage, chopped zucchini,

diced turnips, fresh tomatoes, okra or parsley. For added nutrition, serve with a

sprinkling of lowfat cheese on the hot soup. Also good sprinkled with toasted croutons.

     This stores very well in refrigerator and is actually improved with time.

but you can freeze this make sure your soup is sealed well or the potatoes will be pethy

Answer 2

You don't mention what you have.

I have a loose way of making soup with what I have on hand.  I make a big batch and freeze in smaller containters.

In a pot, sweat the following:

onions,

carrots

celery

peppers

garlic

Once the veggies are translucent, add any of the following:

green cabbage

brocoli

cauliflower

swiss chard

spinach

rutabaga

For spices:

bay leaves

oregano

basil

thyme

Cover everything with chicken stock and simmer for about 30 minutes until vegetables are done.  Puree with a hand blender.

Answer 3

I use all the vegetables that I want. Depends on how much you are wanting to make. I am from the country and we use a dab of this and a dab of that and a pinch and etc.

Before we canned or froze the soup we cook the potatos and onions ,carrots and celery in one pot not all the way done. Tomatoes would cook in another pot........corn in another pot...........then if you wanted green beans, peas, cooked in another . Then we would mix it all together. This is always how my grandmother made it back in the 1900's and was handed down. We never added the meat until we opened the can or bag and cooked it. It sure was good in the winter.

Answer 4

Funny that you ask this question just now as I am cooking a veggie soup right now. Just picked chard, thyme, basil, potatoes and banana peppers from our garden. I started out by boiling down some chicken pieces as I am using that for stock. Then I added some:

onion

garlic

bell pepper

bay leaf

carrot

ground black pepper

pinch of salt

I chopped the chard btw. Will add the new potatoes near the end so they don't boil down to mush. Smells good in this kitchen :)

Forgot.. I also picked a few snap beans and threw them in the pot.

Answer 5

Well , Large quatities , then ....

I may do mistakes ...

So go to this site

www.recipedeveg.com

www.recipezaar.com

Answer 6

Minestrone Soup

Ingredients:

1 lb hamburger

1 c chopped onion

1 t minced garlic

1/4 tsp Pepper

1 can beef or broth

2 cans water

3 tsp beef soup base (heaping)

1 1/2 tsp Italian seasoning OR

1/2 tsp EACH fresh oregano, basil, sage, rosemary, and thyme.

16 oz Can whole tomatoes, broken into bite sized pieces

8 oz can kidney beans, un-drained

1 1/2 c sliced carrots

1 c frozen green beans or 2 zucchini, chopped

1 c frozen lima beans or corn

1 can of garbanzo beans (chick peas)

Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni.  Cook for at least 20 min add macaroni and cook until macaroni is done.

Or

Easy and good. In a large pot add tomato juice and water to make a veggie broth. Add chopped onion, zucchini, carrots, celery. Add canned kidney beans- rinsed. Add a bay leaf or two, celery salt (optional),and pepper. Precook your favorite pasta in another pot. Rinse and add to soup pot. Discard bay leaves before eating. Good with fresh grated parm!