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Q: How well or poorly will my minestrone soup freeze?

2 months ago
last modified: 2 months ago

I made a huge batch. Would like to freeze extra.

There is no pasta in it. Ingedients include:

Well cooked canned tomatoes, chicken stock, carrots, cabbage (white and savoy) ; charred cabage; onion, garlic, parsley, peas, green beans, canned red kidney beans, a bit of seasoning.

I think it should work out okay. What do you cooks say?

What containers do you folks use for freezing? Our freezers are crowded. DH keeps forgetting we are maxed out on space and buys more items to be frozen. Grrr.

Glass containers break. I’m thinking of gettin two dozen of those tall round deli soup containers — 18 or 25 oz, translucent With tight press-fit covers. I have used up all our saver ones.


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