January 08, 2025

Hello Foodie Friends

I don't consider myself a 'prepper' in the typical sense of the word but I do plan to start prepping more of my breakfast and lunch meals. Not only is this convenient but I am spending much less on carry-out for lunch and not finding myself skipping meals then ravenous later. I'm learning from my college daughter she's a longtime overnight oats and egg bites kinda gal and I'm getting on board.

I've recently turned to soups as a sort of a set it and forget it option. Soup offers a variety of health benefits, making it an excellent addition to a balanced diet and this is a great way to fill your day with flavor and nutrients too. I can make a double batch on the weekend and portion out into serving sizes and freeze. So simple to just pack an individual serving in my bag.

Take a look below at some great tips for freezing soups (and what not to freeze too). Follow these tips to make your favorite soups in advance, freeze them, and enjoy them whenever you need a quick and satisfying meal!

Don't worry Panera I'll still never quit my broccoli cheddar you do it best!

Enjoy!
Marzee
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WINTER VEGGIE SOUP

INGREDIENTS:
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 potatoes, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
1 tbsp olive oil
Salt and pepper to taste
Fresh thyme or rosemary

DIRECTIONS:
In a large pot, heat olive oil over medium heat and saute the onion and garlic just until softened. Add the chopped vegetables and vegetable broth and bring to a boil. Reduce heat and simmer for 20-30 minutes, until vegetables are tender. Use an immersion blender or transfer to a blender to puree the soup until smooth.
Season with salt, pepper and fresh herbs. Service hot.


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MARZEE's CORNER

HOT TIPS FOR FREEZING SOUPS

Freezing soups is an excellent way to preserve leftovers or prepare meals in advance. It’s a convenient method that helps save time and ensures you always have a healthy, homemade meal on hand.

1. Let the Soup Cool
Before freezing, always allow the soup to cool to room temperature. Placing hot soup directly into the freezer can raise the temperature inside the freezer, potentially causing other frozen foods to thaw.

2. Choose the Right Containers
Use airtight, freezer-safe containers for freezing soup. Options include:

Plastic containers
BPA-free, stackable, and easy to store.

Glass jars or containers
If using glass, leave some space at the top to allow for expansion as the soup freezes.

Freezer bags
Lay them flat in the freezer to save space, and use a straw to remove air for a vacuum-sealed effect.


3. Portion the Soup
Divide the soup into single or family-sized portions before freezing. This makes it easier to thaw only what you need, reducing waste. Use measuring cups or ladles to portion out servings.

4. Label the Containers
Label each container or bag with the type of soup, the date it was frozen, and any specific instructions for reheating. This helps you keep track of your soups and ensures you consume them before they lose quality.

5. Avoid Freezing Dairy-Based Soups
Soups with a high dairy content (like cream-based soups) don’t freeze well, as the dairy can separate and become grainy once reheated. If you're making a cream-based soup, consider freezing the base (broth, vegetables, and meat) and adding dairy when reheating.

6. Leave Room for Expansion
Liquids expand when frozen, so avoid filling containers to the brim. Leave a little space at the top of the container to allow for expansion without the risk of breaking or leaking. How to Thaw and Reheat Frozen Soup

1. Thaw in the Refrigerator
The best way to thaw soup is to leave it in the refrigerator overnight. This slow thawing process helps retain its texture and flavor.

2. Quick Thawing (If Needed)
If you're in a hurry, you can thaw soup in the microwave (using a microwave-safe container) or by placing the sealed container in a bowl of cold water. If using a microwave, reheat in intervals, stirring occasionally to avoid overheating.

3. Reheat on the Stovetop
After thawing, reheat soup on the stovetop over medium heat, stirring occasionally to ensure it heats evenly. Add a little water or broth if the soup has thickened too much during freezing.

What Freezes Well?

Soups That Freeze Well

Broth-based soups: Vegetable soups, chicken noodle, lentil, or bean soups freeze very well because they don’t contain dairy or cream.

Chili: Meat-based and vegetarian chili freeze easily and maintain their flavor and texture.

Stews and casseroles: These thicker soups freeze well, especially those made with vegetables and meat.

Pureed soups: Soups like butternut squash, tomato, and pumpkin are great for freezing. Just make sure to leave out the cream and add it later when reheating.

Soups That Don't Freeze Well

Cream-based soups: As mentioned earlier, soups with cream or milk may separate and become watery or curdled after freezing.

Soups with potatoes or pasta: These can become mushy when frozen and thawed, especially potatoes, which can break down into a watery texture. If your soup has potatoes, consider freezing the base and adding fresh potatoes when reheating.