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

Ingredients

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