Making and Storing Soup

Because I’m so fond of soup, I always make a double batch of the base and freeze the foundation in portions of two. Then whenever I want soup, I can heat the frozen base, add a frozen or fresh vegetable, a protein and starch, and almost instantly I’ve created a substantial and flavorful dinner.

Refrigerated soups last 3 to 4 days; frozen soups will keep up to 6 months.