Imagine your freezer filled with hearty, nourishing soups and stews ready to be defrosted for a quick lunch on the fly.
It's easier than you think; freezing soup is one simple thing you can do to make sure you have a healthy meal for a quick lunch or when you don't feel like or don't have time to cook. Plus, the tight seal on a jar means you can take soups and stews with you without spills or leaks.
Here are 7 simple tips for freezing soup in jars so you can stock your freezer and have healthy meals ready for you anytime!
1. Select a Jar. Mason jars are my favorite option for storing soup and stews. They freeze well and the tight sealing lids prevent spills. The perfect fast food to-go! I've found 16-oz wide mouth mason jars to be the best option for freezing liquids for several reasons.
- First, the wide mouth jars withstand cracking in the freezer better than the narrower versions.
- Second, the wide mouth makes filling easy.
- Third, the 16-oz jar is the perfect size for a single serving, so you can pull a jar out of the freezer one meal at a time.
Wide mouth mason jars can be found at your local grocery store, hardware store, Target, or on Amazon.
2. Make a Soup. Make a double or triple batch of your favorite soup or stew and you'll have enough leftover to freeze several portions.
Chilis, bean and lentil soups, and pureed vegetable soups freeze quite well. Here are some of my favorite Healthy Slow Cooker Freezer Meals to get you started.
Avoid freezing soups that contain heavy cream (the defrosted soup will separate) or that contain noodles (they'll soak up too much broth and become mushy).
3. Transfer to the Jars. Once your soup has cooked, it's time to transfer the cooled liquid to the jars.
Be sure to leave at least a two inch clearance between the top of the jar and the lid. Remember, frozen liquids expand. Don't overfill, or you will end up with a cracked jar. Similarly, make sure the soup is completely cooled before placing to avoid cracking.
Simply write the name of the soup and the date on a piece of tape and affix to the top of the lid. Then remove the tape before washing the lid.
6. Freeze the Jars. Once your jars are filled and labeled, transfer them to the freezer. If the soup is still warm in the jars, cool in the refrigerator before transferring to the freezer. Freeze for up to three months. Thaw overnight in the fridge, then gently reheat on the stovetop or microwave when you're ready to enjoy!
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