We make soups in big pots. We save some in the refrigerator for up to five days.
But we package and freeze some. If we have time, we partially thaw it in the sink in warm water and then heat it in the microwave.
Most soups freeze well for at least 90 days.
Potatoes get soft and pasta gets mushy in the freezer. If that doesn't bother you, go ahead and freeze that stew with potatoes.
Cream soups don't freeze well. Set aside the soup you want to freeze and add the dairy when you're heating and ready to serve.
Package in large zipper bags. Lay them flat on the freezer shelf so the soup is only an inch deep so that it will cool quickly. Stack the bags later to save space.
Date and label your bags.
Add a tossed salad and some bread or a sandwich and you'll have a nice dinner 30 minutes after you get home.
Here are some of our favorite soups. We hope you enjoy them.
