What’s the Best Way to Freeze Soup, Beans and Broth?
What’s the Best Way to Freeze Soup, Beans and Broth?

Reader Question: I’ve been making dried beans and using broth more for cooking lately. Can I freeze leftover beans and broth so they don’t go bad?

The quick answer is: yes, you can! Of course you’ll need good quality freezer bags and a canning funnel (to help you get your broth and soup INTO those darn bags).

The slightly longer answer is: of course, but there are a few things to consider to optimally use the space in your freezer and store them well (we call this “Freezer Tetris”). First, always freeze them flat — they take up less space, and during these times when we’re all stocking our freezers more than usual, this is more important than ever.

How to go about flat freezing?  I like to fill my bags and then use a small rimmed baking sheet to lay them flat in the freezer. Then when they’re frozen solid, you can stack them vertically to maximize the real estate you’ve got available to you. Easy!

  • Read the full instructions here: How to Freeze Soup, Beans, and Broth

When you’re ready to use your frozen beans, soup or broth, simply take them from the freezer to the fridge and let them thaw overnight (another bonus of freezing them flat is they’ll thaw more quickly).

As for how long you can freeze them: cooked beans can be frozen for up to 6 months whereas soups, stews and broth can be frozen for up to 12 months.

~Megan Gordon, Senior Marketing Director, author of Whole Grain Mornings, and obsessive freezer-stocker

A FEW FAVORITE SOUPS TO FREEZE

  • Creamy Tomato and White Bean Soup
  • Potato Leek Soup
  • Carrot Ginger Soup
  • Broccoli Cheddar Soup

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