Friday Food: Soup Storage

I love soup in the winter. The only problem I tend to have is the size of each batch. I want enough to last for a few days. But the problem is....it lasts for a few days. A few too many once life gets in the way and dinners change. I tried freezing them in individual ziploc bags. Filling them up and lying them out on a baking sheet to freeze flat. This was okay, but often messy. Leakage from unlocked tops. Small tears in the bags. Even the frozen wrinkles were a pain when thawing.

The solution...use the bowls I eat the soup in originally. Well, the ziploc bags are still there, but better. Finding the right size bowl was easy for me since I have such a mish mash of kitchen goodies.

Simply put a serving of soup into the bowl and place inside a freezer zip bag. Then, well, freeze. note: it's easiest to label your bag before the initial freeze.

Removing them from the bowls was tricky at first. But if you treat it like an ice cube...slight twist & pop, then it's easy peasy.

I am usually able to pop the frozen soup out right inside the bag. Much cleaner than popping them out and having to get them back into the bag without getting your fingers all ooky.

You are left with frozen bowl shaped popsicles of soup. When it's time to eat, just heat and serve.

If you want to save on bags, just freeze (carefully) with bowls sitting on a baking sheet...they shouldn't be in there long enough for freezer burn. Then pop the 'sicles into one large bag.

Now I am off to figure out what soup I will cook up this weekend :)

More Soup for TnT

Rosemary Chicken Wild Rice Soup

Servings: 12

Ingredients:

1 cup wild rice, cook as directed
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 pounds chicken breast halves without skin, cubed or shredded
1 cup carrot (2 med), diced
1 cup celery, diced
1 tablespoon rosemary, dry
1/4 cup orange marmalade
1/4 cup dijon mustard
1 teaspoon pepper
8 cups chicken broth
3 tablespoons butter
1/2 cup milk, 1% lowfat, or whole

Directions:

1. Cook rice as directed on package.
2. In skillet heat oil & add garlic. Cook until golden.
3. Add chicken, carrot & celery. Cook 8-10 minutes, turning occasionally.
4. Stir in rosemary & cook until chicken is done, about 8-10 minutes.
5. Stir in marmalade, mustard & pepper. Cook until heated through, about 3 minutes.
6. In Dutch oven (large pot) bring the stock & butter to a boil.
7. Add chicken mixture & rice to broth.
8. Simmer about 30 minutes. Add milk & continue to simmer 15 mintes - stir occasionally

Nutritional info:

Per Serving: 191 Calories; 6g Fat (28.3% calories from fat); 2g Sat fat; 17g Protein; 18g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 653mg Sodium.

Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Soup for Tote 'N Tots

Garden Harvest Soup

Servings: 18
Yield: 18 cups

Ingredients:
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
4 cloves garlic, thinly sliced
1 red bell pepper, chopped
2 quarts vegetable broth
28 ounces diced tomato (1 can) ... or equivalent fresh
1 cup water
1 small head of cabbage, thinly sliced
1/2 teaspoon hot red pepper sauce, optional
salt and pepper, optional
fresh parsley, optional
fresh cilantro, optional

Directions:
1. In a large saucepan, over med-hi heat, cook onion in heated oil for 5 minutes, stirring occasionally. Stir in carrot, garlic & bell pepper; cook until tender.
2. Meanwhile, in large stock pot, heat stock, tomatoes, water & cabbage. Add veggies once tender.
3. Simmer, uncovered, for about 30 minutes.
4. Season to taste with hot sauce, salt & pepper, or herbs as desired.

Nutritional info:
Per Serving: 107 Calories; 3g Fat (22.0% calories from fat); 1g Saturated fat; 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 738mg Sodium.
Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fat.

recipe adapted from "YOU on a diet"