Aren’t sure how to freeze soup? It’s much easier than you think. This is about the only time that I use zip lock bags, I prefer to use reusable containers for most leftovers. But in this case, convenience wins. I love to make big pots of soup or sauce that I can freeze for weeks on end. Most will hold up for 3 months. Once the soup cools, I label and date the bags, and ladle spoonfuls into medium zip lock bags for one or two servings. I lay the bags flat on the bottom of the freezer. Once frozen, I pop them in to the baskets shown below (Walmart, 3 bucks). Voila, the soup file, the super space saver! Soup defrosts quickly too, just stick the bag in a warm bowl of water and it will be ready to heat up in ten minutes. As evident below, I have a very outdated fridge and freezer, proof that I am not creating these recipes from a big fancy kitchen. It’s more like a glorified closet. Also proof that you can do it too! If you have questions about freezing leftovers, write in the comments or shoot me an email. Happy filing!
Want to give it a try? Here are all MSJ soup recipes.