Can i freeze bean soup

The ham bone will create its own broth. Some people will add in chicken broth and you can do that, but I found it not necessary. I added the drained cooked beans, salt and pepper and cooked on low for 6 hours. You could cook on low on top of the stove for about two hours.

I found the long slow cooking created a very creamy soup. I always make an extra large pot so I can freeze some for a cold, or snowy day. Freezing bean soup is so smart in the wintertime and bean soup freezes really well. Here are some tips for how to freeze soup and they work great for freezing bean soup with ham bone as well.

Frozen soup is so nice to have on hand for a quick, wholesome meal in a pinch! I used a bag of beans with 13 varieties for this soup. You can use one type of bean if you prefer, such as a navy beans or great northern beans. My recipe calls for cooked beans. You could used cooked beans from a can or here are instructions for cooking your own beans which is my preferred method.

The most important part of making a good bean soup is to use good quality dried beans, and to soak those beans overnight. Once they are soaked and rinsed, I cook them with a little garlic, and half onion, simmering for up to two hours until the beans are tender. This technique makes the beans more gentler to eat, easier to digest. Make sure not to add any salt until the beans are cooked. Black beans, navy beans, great Northern beans, cannellini beans, and baby limas are all recommended.

Cover with one inch of water and bring to a boil in a pot with a lid. Once boiling, reduce to a low simmer. Prep Time 10 minutes. Cook Time 6 hours. Total Time 6 hours 10 minutes. Servings 14 people. In large bowl, mix together carrots, celery, onion, beans, broth, ham, chili powder, garlic, salt, and pepper until well blended.

Divide soup mixture into 2 gallon freezer bags. Thaw; place soup in crockpot. Recipe Notes Preparation time: minutes. Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. Ruth Soukup.

According to the Federal Food Safety Information, you can freeze your soup for anywhere between two to three months. If the soup was properly prepared, stored, and defrosted before reheating, this time frame serves as the standard rule of thumb for frozen soup. Does that mean that you should store it in the freezer for three months? The longer you freeze your soup, the less fresh it will taste once you reheat it.

Despite the protection of the freezer containers, any kind of food that remains in the freezer for very long becomes susceptible to tiny ice crystals that form in the fibers of the food and compromise not only the taste, but the texture as well.

For this reason, there is a right way to freeze certain kinds of soup. For example, can you freeze soup with cream in it? Learning how to store soup in individuals portions will make all the difference in the quality of your reheated meals. Rather than dumping your whole batch into one container, divvy it into small freezer containers of one serving, leaving about an inch of space between the soup and the lid.

There are a few different reasons to store soup in individual portions. For one thing, the smaller the amount, the better the soup will cool, freeze, and reheat.

Some soups contain ingredients that are capable of expanding under extreme temperatures. This is important for knowing how to store soup in individual portions: always allow for expansion. No matter what you choose to use when storing soup in the freezer, whether it be bags or jars, the most important thing is to make sure that you are using a container designed for freezer storage.

There is a big difference between regular bags and containers vs. You can find freezer versions of plastic disposable plastic containers right beside those that are designed for mild temperatures. Then, a few hours later, you can take out your vacuum sealer and finish up the job.

We have a list of great vacuum sealers you can try out, but our favorite is the FoodSaver V 2-in-1 Vacuum Sealer Machine which works with both freezer bags and containers of various sizes. It will help save you time and money in the long run. For best results, consume thawed soup within two days.

Never refreeze previously frozen bean soup.