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Old 08-19-2010, 03:38 PM   #1
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Default Freezing Soups?

I cook for just myself so I'd like to start freezing portions. How well do you think Pasta e Fagioli soup (without the pasta) would freeze? Any other suggestions for broth based soups?
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Old 08-19-2010, 05:06 PM   #2
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Generally speaking all soups freeze well unless they have noodles or rice which continue to expand and get mushy. Frozen soup is a treasure in the freezer and a life saver
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Old 08-19-2010, 05:49 PM   #3
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The other thing I like is making and freezing broth (vegetable, beef or chicken) to make soups, or frozen in ice cube trays for stir fries.

Last edited by SeaWave; 08-19-2010 at 05:49 PM.
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Old 08-19-2010, 05:59 PM   #4
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If you are making a pasta or rice type soup, make the soup, leave out the pasta/rice and when you are reheating the soup then add fresh pasta or rice and let it cook during the reheating process. If you think that's going to take too long or there isn't enough broth, then just cook the pasta or rice as needed then add to the soup.

Soups freeze beautifully and I often freeze soup in individual portions. It will thaw and reheat quickly.
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