In the hustle and bustle of daily modern life, the concept of a healthy homemade meal often seems like a distant luxury. Enter the unsung hero of the culinary world: soup. Not only is soup a comforting and nutritious option, but it also emerges as a time-saving champion when prepared ahead and stashed in the freezer.
Soup often gets a bad reputation as being a high-sodium food, and while data from the U.S. Department of Agriculture (USDA) proves that canned soup can be incredibly high in sodium (more than 800 milligrams per cup), homemade soup can be significantly lower in sodium than its canned counterpart. None of the following recipes, for instance, have more than 500 milligrams of sodium per serving. At the same time, adding fresh or frozen veggies and legumes bumps up the fiber, vitamins, and minerals you’ll get.
The beauty of soup lies in its versatility and the ease with which it can be prepared in large batches. Spend a lazy Sunday afternoon concocting a pot of your favorite soup, and you’ll be rewarded with multiple meals throughout the week (or even longer if you freeze some!). Whether it’s a hearty minestrone, a soul-soothing chicken noodle, or a robust lentil stew, soups are forgiving and often taste even better after a day or two, allowing flavors to meld and intensify. If storing your soup in the refrigerator, Michigan State University recommends enjoying it within three to four days.
Freezing soup is a great way to plan ahead for a quick and easy meal at a later date. A few key steps can ensure that the flavor of your soups remain as appetizing as the day they were made. Allow the soup to cool completely before transferring it to freezer-friendly containers. Opt for airtight containers or resealable plastic bags, leaving some space for expansion. Consider portioning the soup into individual servings for even more convenience.
The longevity of frozen soup depends on the ingredients and preparation methods. Most soups can last in the freezer up to three months without a significant loss in quality, notes the Kitchn. If a soup calls for dairy or pasta, however, it is best to leave those ingredients out until defrosting and serving the soup. Labeling containers with the date helps keep track of freshness and ensures you enjoy older batches first.
Once thawed, reheating the soup is a breeze. Simmer it on the stovetop, allowing flavors to meld once again. Take this opportunity to adjust seasonings, adding fresh herbs or a squeeze of citrus to invigorate the taste.
Having a freezer stocked with homemade soup is like having a nutrition safety net. With a bit of planning and a ladle in hand, you can ensure that a nourishing and flavorful meal is just a thaw away. The following 10 soup recipes are the perfect way to start stocking your freezer, so you’re ready anytime a dinnertime pinch arises.
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