I love Lima beans! I buy them dried and frozen, although I've never had leftovers to freeze. Since they sell frozen beans that are great, I would think the soup would freeze also. I freeze all types of cooked beans, including hummus and my Texas bean dip. Today and yesterday I made burritos with my bean dip, turkey breast, and Mexican Manchego cheese on whole wheat tortillas. It's possible that the Mexican Manchego cheese disagrees with me, but I made them mostly for DB's lunch. I've been trying to find Chihuahua cheese here, but Mexican Manchego is the closest I can find - and it appears to be very similar to Jack - although less upsetting to my stomach than Jack. It's nothing like the Spanish Manchego I get that is hard and made from sheep's milk. Lars

Here are a couple of my favorites. Both could be made with ground turkey or chicken. Vegetable Burger Soup makes 10-12 servings 1 lb. ground beef or pre-cooked frozen ground beef 2 lbs. can stewed or diced tomatoes 1 1 lb. can tomato sauce 4 cups water 2 10 oz. pkgs mixed frozen vegetables (carrots, peas, corn, green beans) 1 envelope dry onion soup 2 t. sugar - white or brown Brown beef and drain off fat if using fresh. Thaw beef if using frozen precooked. Add rest of ingredients to soup pot or slow cooker. Bring to a boil, lower heat and simmer one hour if in pot on stove. Cook on low for 8 hours if in crock pot. I add diced cooked potato cubes to this after thawing the soup and before heating. Sometimes cooked potatoes become soft with freezing. You can use diced fresh onion if the onion soup is too salty. Taco Soup I used less meat and it was great; subbed some bulk sausage for some of the ground beef. I did not include the can of hominy. You could use no salt versions of the tomatoes and tomato sauce. Not sure what you could sub for the Ranch Dressing or taco mix. Maybe garlic and parsley for the Ranch and chili powder for the taco? 2 pounds ground round 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original dry mix salad dressing 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes.

I think you can. My husband always makes a double batch of potato leek soup and that also has cream in it. We freeze it in Tupperware containers. The trick though comes when defrosting it - you need to do it slowly. We usually let it sit in the refrigerator for a day or on the counter for a couple of hours until it softens. Then we microwave it on a low temperature setting and stir often until completely defrosted. Then I heat it to the desired temperature on a higher setting.

In that configuration, many fridges would not open enough to remove drawers. However, it depends on the specific make and model of YOUR fridge. Look on the manufacturer's website for the specifications (usually a PDF). For example, for my previous Samsung side-by-side fridge, it was 16". For my current Bosch counter-depth French door fridge, it's 11".