FoodDB

Freezer Vegetable Soup

10 ingredients

3 steps

Ingredients

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
2 cups diced potatoes
2 cups water

Directions

1

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.
2

Place 2 cups each into freezer containers. May be frozen for up to 3 months. Yield: 2 batches (4 cups total).
3

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.

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