Freezer Vegetable Soup Recipe

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Ingredients:

Serving

soup base:
4 cups chopped tomatoes
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
2 tsp sugar
1 tsp salt , optional
1/2 tsp pepper
1/2 tsp dill weed
additional ingredients (for each batch):
2 cups diced potatoes
2 cups water

Directions:

In a kettle or Dutch oven, combine the soup base ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool.
Place 2 cups each into freezer containers. May be frozen for up to 3 months. Yield: 2 batches (4 cups total).
To prepare soup: Thaw soup base in the refrigerator. Transfer to a kettle or Dutch oven. Add potatoes and water; simmer for 30-40 minutes. Yield: 4 servings per batch. Yield: 2 batches (4 cups total).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	64.17 Kcal (269 kJ)
Calories from fat	0.04 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	336.65mg	14%
Potassium	440.65mg	9%
Total Carbs	14.75g	5%
Sugars	6.5g	26%
Dietary Fiber	3.07g	12%
Protein	2.07g	4%
Vitamin C	16mg	27%
Vitamin A	0.5mg	16%
Iron	0.3mg	2%
Calcium	40.7mg	4%

Amount Per 100 g
Calories	27.58 Kcal (115 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	144.7mg	14%
Potassium	189.4mg	9%
Total Carbs	6.34g	5%
Sugars	2.79g	26%
Dietary Fiber	1.32g	12%
Protein	0.89g	4%
Vitamin C	6.9mg	27%
Vitamin A	0.2mg	16%
Iron	0.1mg	2%
Calcium	17.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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