This is my second instillation of Freezer Meal Fridays! To participate all you need to do is post your recipe for a freezer meal on your blog and link back to my blog using mr. linky. You are welcome to use my graphic or make your own just please be sure to link back to my blog!!
This week we have vegetable soup!
Ingredients
SOUP BASE:
1 quart chopped fresh tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill weed
ADDITIONAL INGREDIENTS (for each batch):
2 cups diced cooked potatoes
2 cups water
Directions
1.Combine soup base ingredients in a kettle or Dutch oven; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. Place 2 cups each into freezer containers. May be frozen for up to 3 months.
Footnotes
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. Yield: 4 serving per batch. Nutritional Analysis: One 1-cup serving (prepared without salt) equals 108 calories, 31 mg sodium, 0 cholesterol, 25 gm carbohydrate, 3 gm protein, trace fat. Diabetic Exchanges: 1 starch, 1 vegetable.
2 comments:
Love this idea! I created a post about preparing the ground beef and chicken ahead of time, so these recipes will work great for that too! A soup base would be a great thing for me to add to our freezer.
I just made a lasagna last week for my freezer, I couldn't have found this post at a more perfect time!
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