Storing Soup

You have a ton of leftovers and you decide that the best way to use them up is to make some soup and freeze until you need it. Will all soups freeze the same? Here is some information that will help you learn how to store it.

Chicken, beef, or Turkey soups freeze exceptionally well.

When you get ready to freeze the soup do not leave in or use potatoes/rice/pasta. You can add them after you have reheated it. They can all get really mushy when frozen and reheated.

After you are done preparing the soup for freezing pour it into sever smaller containers. These may not be the containers that you freeze it in, it will just help it to cool faster to prevent bacterial buildup.

Once the soup has cooled to room temperature, pour into the containers that you will freeze the soup in. Leave at least 1" of space for expansion at the top of the container. This will keep the lid from getting blown off in the freezer as it finishes the freezing process.

If you are freezing bean soup, it may be super thick when you thaw it as they tend to thicken when you freeze. Be prepared to add some broth or liquid when reheating.

Make sure that you write the date that you freeze your soup on the container. You should not freeze for longer than 3 months.

Fish soups are best served fresh, and it is not suggested that you freeze.