Freezer Vegetable Soup Food
FROZEN VEGETABLE MINESTRONE SOUP
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
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
"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
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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