I made some vegetable soup yesterday. My husband was talking to me about freezing or canning some of it. I told him that I didn't know anything about doing that.
My family years ago used to can and freeze fruits and vegs. I haven't known them to do either for soup.
Is it possible to freeze soup?

i have and it doesn't always work so well. freezing the broth is okay, but the veggies often defrost watery. i don't do it anymore. oh, chili is okay, but you have to add some liquid back. stew, the potatoes break down. it's different every time, and that's with a stand-up freezer. anyway, that's what i've found.

years ago i used to can (and can and can and can) and i separated the broth from the 'things'. i canned the broth in one jar and the veggies in another and so on. that way, the veggies weren't as waterlogged.

since it's the broth that takes the time, i would just freeze that, and throw in some veggies later.

Yes,you definitely can freeze soup. I've done it with vegetable soup and mushroom barley soup. I've never tried freezing anything with noodles in it. I just put in freezer safe containers, I've even put it in freezer bags (just make sure it is securely sealed) and it lies flat in the freezer without taking up too much space.

I freeze soup all the time. Potatoes are not good frozen but every other vegetable freezes and defrost well. We put them in little containers and use them for lunches at work.

I like making ham and bean soup, putting it in single serving containers and freezing it. I can take a bowl out and put it in my lunch bag for work, or for a quick lunch.

I always freeze soup (all kinds) and have very good results. The only thing that doesn't freeze well is potatoes, but they can always be added later. I cool the soup and ladle into zippered freezer bags and freeze flat. Then they can be stored upright and take up so little space and you don't have to have a zillion freezer containers. I always freeze leftover pasta also for lunches for my grandson. No problems. Just need to add a little extra sauce before freezing. In fact, I freeze pretty much everything! I like to cook big batches then freeze some for another meal or two.

I freeze stuff all the time, only 2 of us, and as everybody says potatoes don't work well. But potato chips work great especially if they are on sale, just throw the bag straight in the freezer and take it out when you want.

I freeze soups such as homemade tomato-vegetable soup, lentil soup, beef-cabbage soup, etc. in those microwaveable plastic one-serving containers, and I haven't noticed any problems, not even with potatoes. I mean, potatoes and other vegetables in soups seem to be able the same texture they are in any canned soup, I guess, and much better than in store-bought frozen soups (such as Tabatchnik, which I think is vile).

Basically, I make the soup, mostly from scratch. Then I let the leftover amount cool to room temperature before putting it in the fridge or freezer. If you plan to freeze it, do so that day or the next. Don't let it sit in the fridge for days and then try to freeze it.

So... I don't know what problems the rest of you notice with freezing potatoes in soup or any other dish. I guess you could use canned Irish potatoes if that would work better.

I have a Middle Eastern dish I make that uses potatoes (and onions, spinach, cilantro, lentils, lemon, etc.) and I freeze that and it's fine, too.

This is all in an ordinary freezer, not a deep freeze.

I believe my favorite meal is homemade soup with fresh bakery bread, real butter and quality cheese. So, I make big pots of soup, usually beef-veggie, chicken or turkey veggie, bean or split pea soup and after dining on fresh soup, I fill up tall 3-cup Zip-Loc plastic containers with leftover soup. These containers have easy twist-off tops, stack well, and one containerful holds 2 ample servings for me and old Whatzisname that I'm married to. Because I'm a very picky eater and he is a diabetic, which affects what and when he eats, much of the time we fend for ourselves at meal times. However, we often share a container of soup from the freezer. I heat it up on the burner's lowest heat, just to the boiling point. It's always scrumptious and not just a seasonal thing at our house.

Big chunks of potatoes (as in beef stew) do not freeze well ... they become grainy. However, I put small cubes of potatoes in my veggie soups and they are no problem at all. I love home-made potato soup, but have not made any in years (because of the diabetic) and I think it probably would not freeze well; I really don't know ... never tried it.

I freeze a lot of soups. I just don't freeze those with potatoes.

I make my soups, and then divide them when it comes to adding potatoes, rice, or noodles. I freeze the soup and when I heat it, I will add the potatoes, rice or noodles then. This also gives you the opportunity to change the carbs with each bag of soup base. :D:D:D

I can my veggie soup

I don't do either, I cook it and put in plastic containers with Plastic lids. We heat and eat until it is gone, next time I make something else and do the same and on and on. I try to make something on Sundays that hopefully last a week, if not we eat pB sandwiches. I hate the thought of cooking every night, I did that for 25 years when we had kids at home and I didn't work outside the home. Most nights I work on a quilt instead. Much more enjoyable.

I don't do either, either! I buy my cans...Progresso cans!!

We freeze soup every year. As the produce comes in (from the garden) DH cooks it then freezes it in gallon bags. When he has everything he needs he thaws it out mixes it together, heats it in a huge pan. We bag it up in ziplocks and freeze. Our soup has potatoes, corn, onions, orka butter beans, cabbage and lots of tomatoes probably something else. We eat it all year and our picky DD loves it. She adds ground beef to suit her DH but we eat ours with no meat.
Got pinto beans soaking for tomorrows dinner. Tonight we had frozen from the garden, greens, sweet potatoes, corn bread and plaintains those were from out co-op. Not to sure about plaintains. Tomorrow I'm trying them a different way.

I love plantains, but I've never actually bought and cooked any myself. Would love to hear what you do with them!

As others have said, the potatoes don't freeze well for me either. You can freeze it, add potatoes for the 2nd time, and add more seasonings. I have found that the salt and pepper, ect, are all flat the 2nd time.
It really is a time saver to have a meal in the freezer for when you don't feel like cooking, too busy, ect.
Marta

Just the 2 of us now so a big pot of soup lasts a long time so I freeze some for another day. Sometimes taste is a little different and have to add more seasonings after being frozen but that's a lot less work than cooking a whole meal. All time favorites are Creamy Carrot Soup (no cream, just puree carrots to make it creamy), French Spring Soup (chicken broth with veggies and rice that you add some light cream at the end), Meatball Soup (chicken broth, pastina, carrots, spinach and tiny meatballs) and a Veggie Stew (veggies and lentils). Add some warm bread and it's heaven. Canned favorites are Campbell's Tomato soup with a grilled cheese sandwich and Progresso's Chickerina Soup. May in Jersey

Yes you can freeze soup.
I make a large pot and take some to some widow ladies and then put the rest in the freezer for those days that I don't know what to fix or are just plain busy sewing.