It will tend to curdle. Here's a source which addresses the same issue. Carol Here is a link that might be useful: Can I Freeze Soups with Dairy?

What do you think of this product? Can I freeze soups in it? Deni JarVac Vacuum Sealer Model: 1200 The Deni JarVac Vacuum Sealer has patented technology that reseals and vacuum packs food in its original glass jar or container. It will also marinate food in minutes. Just place the jar under the Deni JarVac dome and within seconds the jar will be vacuum sealed. The vacuum is held in place by using the rubber seal underneath the jars original lid. Every time a jar is reopened, a "pop" will sound, indicating the airtight seal has been released. Food will stay fresh up to five times longer than conventional food storage methods. The Deni JarVac includes three universal lids for turning glass jars, containers or bowls into vacuum packed storage containers. A Bottle Saver is also included for vacuum sealing wine, oils and dressings right in their own bottles. Features: Commercial quality vacuum sealer. Vacuum seal food in its original jar. Vacuum seal food in mason jars. Use universal lids to vacuum seal in glass bowls or jars. Use the Bottle Saver to vacuum seal bottles. Great for keeping soups, sauces, salsa and condiments fresh. Vacuum seal leftovers and salads in glass bowls or jars. Marinate food in a fraction of the time. Keep wine, oils, vinegar and other liquids fresher longer. Convenient accessory storage inside unit. Large platform and dome with room for jars of various sizes. Includes 3 universal lids. (4 inch, 7 inch and 10 inch) and 1 Bottle Saver. Picture: http://64.233.179.104/search?q=cache:-oOK1T2bFacJ:www.everythingkitchens.com/deni-jarvac.html+deni+jar+sealer&hl=en&gl=us&ct=clnk&cd=8

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

Oh wow, just noticed you are making all of these yourself? They all would benefit from a few things waiting until the heat and serve time...a half hour before party time. (keeps cooking during the party even on a simmer) Cheese, cream/milk, coconut milk, herbs, etc. Basically anything that is added last in the recipe that says "add last and bring to temp and serve". Canned corn is kinda dead tasting and usually full of sugar. Frozen, added morning-of, would be better. Puree half of it for creamed corn. Side bowls of fresh herbs, limes, cilantro, grated cheese, croutons, toasted slices of baguettes, tortilla chips...even if it is already in the soup, folks like to customize their bowl, :) (tortilla added to the soup gives a nice flavor and breaks down in the broth and really good, but adding half later is nice for the texture) Almost all soups freeze just fine as leftovers cooked all the way as a recipe even with a pasta or rice...but do taste like a leftover. Holding off an ingredient or two will give it some freshness, like the chopped kale or fresh chopped tomatoes. When i thaw leftover soups, i always dig in the fridge and look for something fresh to add, like a fresh frozen salsa, pesto, shelled edamame... You are on the right tract by holding off what makes sense. Keeping the list and menu planned and organized for what goes into where and when can be tricky. (imagine what a restaurant chef goes through all day, every day! yikes) -don't mean to be anti-canned goods, but most of those recipes passed around are coming from the big manufacturers of processed foods, so the same flavors can be made with much fresher ingredients without the chemicals and fake flavors.