Freezer Vegetable Soup Food

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FROZEN VEGETABLE MINESTRONE SOUP



Frozen Vegetable Minestrone Soup image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
1 cup frozen pearl onions, defrosted
1/4 teaspoon red pepper flakes
3 large cloves garlic, cut into rounds
1 large Idaho potato, skin on, diced
Kosher salt
One 28-ounce can peeled whole tomatoes
One 15-ounce can great Northern or cannellini beans, drained and rinsed
Half of a 1-pound bag frozen peas, defrosted
Half of a 1-pound bag frozen corn, defrosted
3 large stalks celery, peeled and thinly sliced
1/2 cup pesto, for garnish
1/2 cup freshly grated Parmesan, for garnish
Garlic bread, for serving, optional

Steps:

  • Heat a large, heavy-bottomed pot over medium heat. Add the olive oil, onions, red pepper flakes, garlic and potatoes with a generous pinch of salt. Cook over medium heat, stirring with a wooden spoon, until the vegetables are tender, 3 to 5 minutes. Add the tomatoes and 2 cups water and continue cooking until the tomatoes start to break down and mellow out, 10 to 12 minutes.
  • Add the beans, peas, corn and celery and simmer 2 to 3 minutes. Taste for seasoning.
  • Transfer to serving bowls and garnish with a few dollops of pesto and a generous sprinkle of Parmesan cheese. Serve with garlic bread on the side if desired.

FREEZER VEGETABLE SOUP



Freezer Vegetable Soup image

"This flavorful soup tastes so fresh you'll never know it's been frozen," says Elizabeth Moore of Frankfort, Kentucky. You can easily double the recipe when tomatoes are plentiful or toss in extra vegetables from your garden. For heartier fare, beef it up with ground beef, sausage or meatballs.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 2 batches (4 servings each).

Number Of Ingredients 12

SOUP BASE:
4 cups chopped tomatoes
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
2 teaspoons sugar
1 teaspoon salt, optional
1/2 teaspoon pepper
1/2 teaspoon dill weed
ADDITIONAL INGREDIENTS (for each batch):
2 cups diced potatoes
2 cups water

Steps:

  • In a kettle or Dutch oven, combine the soup base ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. , Place 2 cups each into freezer containers. May be frozen for up to 3 months. Yield: 2 batches (4 cups total). , To prepare soup: Thaw soup base in the refrigerator. Transfer to a kettle or Dutch oven. Add potatoes and water; simmer for 30-40 minutes.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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