Make-Ahead Frozen Soup Bases
This make-ahead, freezer-friendly hearty vegetable soup is both simple and adaptable. Perfect for a fridge full of CSA vegetables!
Servings: 8 -10 servings
Cost: $15
Equipment
- Large Dutch oven or soup pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 leeks; washed cut in half length wise, and thinly sliced
- 3 medium carrots sliced (about 2 cups)
- 3 celery stalks sliced
- 4 garlic cloves minced
- 8 cups vegetable or chicken stock
- 4 cups additional soup vegetables such as zucchini, bell pepper, green beans, mushrooms or parsnips
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh oregano
- kosher salt and black pepper to taste
- 12 ounces pasta noodles cooked (optional)
Instructions
- In a large Dutch oven or soup pot, heat olive oil over medium heat. Add leeks, carrots, celery and garlic. Stir and cook until fragrant and starting to soften; about 8-10 minutes.
- Add stock and additional soup vegetables. Bring to a boil. Add thyme, oregano, salt and pepper. Reduce heat to low and simmer for 15-20 minutes or until all vegetables are cooked through.
- If freezing: Divide soup into freezer safe containers and freeze. To serve, thaw in fridge over night, or add frozen soup to sauce pan with about 1 cup of water. Bring to a simmer over low heat and stir until soup is thawed. All soup to simmer for about 5 minutes. Adjust seasonings and add pasta if desired.
- If eating immediately, add cooked pasta noodles (if using) to the soup and serve.
Notes
Soup should keep in the freezer definitely, but to prevent freezer burn, consume within 2-3 months.