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Close-up of brothy vegetable soup in a white bowl with carrots, green beans, corn, potatoes, and diced tomatoes, with a spoon lifting a scoop from the bowl.

Freezer-Friendly Vegetable Soup

Freezer-friendly vegetable soup made in one pot with a tomato-based broth, potatoes, carrots, green beans, corn, lima beans, and layered herbs. This easy batch-cooking recipe freezes and reheats well without turning mushy, making it ideal for meal prep and make-ahead dinners.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 cup onion diced
  • 1 cup carrot sliced (about 2 carrots)
  • 1 cup celery sliced (about 2 ribs)
  • 3 cloves garlic minced
  • 1 tsp kosher salt plus more to taste
  • 2 tbsp tomato paste
  • 1 14.5-oz can diced tomatoes, with juices
  • 8 cups low-sodium vegetable broth
  • 1½ cups green beans cut into bite-size pieces
  • 1¼ cups gold potatoes diced small (½-inch pieces)
  • ½ cup lima beans
  • ¾ cup corn fresh or frozen
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • 1 bay leaf
  • 1 tbsp lemon juice added at the end
  • Optional: ½ tsp sugar for balancing acidity
  • Black pepper to taste

Method
 

  1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes, until softened.
  2. Stir in garlic and cook 30 seconds, just until fragrant.
  3. Season with 1 tsp kosher salt and a few turns of black pepper. Stir in tomato paste and cook 1 minute.
  4. Add diced tomatoes, vegetable broth, thyme, oregano, and bay leaf. Bring to a boil, then reduce to a steady simmer. Cook 20 minutes to develop flavor.
  5. Add green beans, potatoes, lima beans, and corn. Simmer 12–15 minutes, or until the potatoes are tender.
  6. Remove bay leaf. Stir in lemon juice and optional sugar, if using.
  7. Taste and adjust salt and pepper as needed.
  8. Cool completely before freezing.

Notes

  • Cool completely before freezing, and portion into 2- to 4-cup containers for easier reheating.
  • Do not add pasta or rice before freezing, as they can turn soft after thawing.
  • If the soup thickens after freezing, stir in a splash of warm broth while reheating.