Hearty Freezer Veggie Soup for an Easy Pre-Holiday Dinner

What kind of recipe is it?

Hearty Freezer Veggie Soup is a wholesome, nutritious dish designed for those seeking a comforting and convenient meal option. Packed with seasonal vegetables, beans, and gluten-free ingredients, this soup isn’t only healthy but also versatile—perfect for meal prepping or using up leftover produce.

Its rich flavor and satisfying texture make it an ideal choice for busy families, health-conscious individuals, or anyone looking to warm up with a hearty serving of goodness. Plus, it’s freezer-friendly, making it a savvy option for easy future dinners.

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Ingredients

Ingredient	Quantity
Olive oil	2 tablespoons
Onion (diced)	1 large
Garlic (minced)	4 cloves
Carrots (chopped)	2 medium
Celery (chopped)	2 stalks
Bell pepper (diced)	1 large (any color)
Zucchini (diced)	1 medium
Green beans (trimmed and chopped)	1 cup
Canned diced tomatoes (with juice)	1 can (14.5 oz)
Vegetable broth	4 cups
Canned cannellini beans (rinsed and drained)	1 can (15 oz)
Corn (fresh or frozen)	1 cup
Spinach (fresh or frozen)	2 cups
Bay leaf	1
Dried oregano	1 teaspoon
Dried thyme	1 teaspoon
Salt	To taste
Black pepper	To taste
Lemon juice	1 tablespoon

This detailed table includes all the necessary ingredients along with their quantities to prepare a delicious batch of Hearty Freezer Veggie Soup.

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Cooking Steps

Prepare mise en place: Dice 1 large onion, mince 4 cloves garlic, chop 2 medium carrots, chop 2 stalks celery, dice 1 large bell pepper (any color), and dice 1 medium zucchini. Trim and chop 1 cup green beans, rinse and drain 1 can (15 oz) canned cannellini beans, and measure out the remaining ingredients.
Heat 30 ml (2 tablespoons) olive oil in a large pot (at least 4.5 L/5 quarts) over medium heat (about 175°C/350°F). Allow the oil to heat until shimmering but not smoking.
Add the diced onion and minced garlic to the pot. Sauté for 4-5 minutes until the onion is translucent, stirring occasionally. The aroma should be sweet and fragrant.
Incorporate the chopped carrots, chopped celery, and diced bell pepper into the pot. Sauté for another 5-6 minutes until the vegetables soften slightly.
Add the diced zucchini and chopped green beans, stirring to mix. Cook for 3-4 minutes until the zucchini becomes vibrant and bright.
Pour in 960 ml (4 cups) vegetable broth and add 1 can (14.5 oz) canned diced tomatoes with juice, 1 can (15 oz) rinsed and drained cannellini beans, 240 ml (1 cup) corn (fresh or frozen), and 60 g (2 cups) spinach (fresh or frozen).
Stir in 1 bay leaf, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and season with salt and black pepper to taste. Increase heat to bring the mixture to a boil, then reduce to a low simmer (around 90°C/194°F) and cover.
Allow the soup to simmer for 20-25 minutes, stirring occasionally. The vegetables will be tender and the flavors should meld. Remove from heat and discard the bay leaf.
Stir in 15 ml (1 tablespoon) lemon juice just before serving to brighten the flavors. Taste and adjust seasoning if necessary.
For storage, allow the soup to cool completely at room temperature before transferring to freezer-friendly containers. Leave headspace for expansion, seal, and label before placing in the freezer. The soup can be frozen for up to 3 months.
When ready to serve, thaw the soup overnight in the refrigerator, then reheat in a saucepan over medium heat, stirring occasionally until heated through (about 10-15 minutes) or skip thawing and reheat directly from frozen, increasing the cook time to 25-30 minutes.
Optionally, serve with fresh crusty bread or a sprinkle of fresh herbs for added texture and aroma.
If using a pressure cooker, cook on high pressure for 15 minutes and allow for a natural release (about 10 minutes) before opening.
Enjoy the soup warm, with the texture of the vegetables tender yet intact and the flavors well-balanced.

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Variations

Hearty Quinoa Soup: Add 150 g (1 cup) cooked quinoa to enhance protein and texture; makes the soup more filling and nutritious.
Spicy Southwest Veggie Soup: Incorporate 1 can (15 oz) diced green chilies and 1 teaspoon chili powder for a zesty kick and robust flavor.
Creamy Vegan Soup: Stir in 240 ml (1 cup) coconut milk just before serving for a rich, creamy texture without dairy.
Winter Root Veggie Soup: Replace zucchini and green beans with 200 g (2 cups) diced sweet potatoes and 200 g (2 cups) parsnips to make the soup heartier and seasonally appropriate.

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Tips on plating and presentation

vibrant garnishes thoughtful presentation

To make your hearty freezer veggie soup visually appealing, I like to focus on vibrant garnishes and thoughtful presentation.

A sprinkle of fresh herbs adds a pop of color, while a drizzle of olive oil gives it a sleek finish.

Serve it in colorful bowls and add a side of crusty bread to create an inviting rustic look that’s perfect for the holidays.

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What other dishes can I pair it with?

After plating your hearty freezer veggie soup with those vibrant garnishes, you might be wondering what other dishes could complement it beautifully.

I love serving it alongside crusty bread or a warm baguette for dipping. A fresh salad with tangy vinaigrette really balances the flavors, too.

For a heartier option, consider pairing it with a comforting quiche or savory pie.

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What drinks can I pair it with?

What drinks can elevate the experience of your hearty freezer veggie soup?

I love pairing it with a crisp white wine, like Sauvignon Blanc, which balances the soup’s flavors beautifully.

For a non-alcoholic option, try sparkling water with a splash of lemon—it adds a rejuvenating zing.

Herbal tea also works wonders, providing warmth and complementing the earthy veggies. Enjoy experimenting!

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Frequently Asked Questions

Can I Make This Soup in Advance and Freeze It?

Absolutely, I make this soup in advance and freeze it all the time. It’s easy to store, and when I need a quick meal, I just thaw and enjoy. It’s a lifesaver!

How Long Does the Soup Last in the Freezer?

The soup lasts about three to six months in the freezer. I always label mine with the date, so I know when it’s time to enjoy or make a fresh batch. Happy freezing!

Can I Use Canned Vegetables Instead of Fresh?

Absolutely, I’ve used canned vegetables in my soups before. Just remember to adjust the seasoning since canned veggies can be saltier. They’ll work perfectly, saving time and adding convenience to your busy cooking schedule!

Is This Soup Gluten-Free or Vegan?

Yes, this soup’s both gluten-free and vegan! I always make sure to use fresh, plant-based ingredients, so you can enjoy it without worrying about dietary restrictions. It’s perfect for everyone at the table!

What Is the Nutrition Information for This Soup?

I’ve found that this soup packs in plenty of nutrients! It’s low in calories, high in fiber, and offers a variety of vitamins from the veggies. It’s a wholesome choice for anyone.