How to Freeze Soup, Beans, and Broth

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The best way to freeze soups, beans, broth, and other liquid foods. Maximizes storage space and makes thawing quicker and easier.

• Prep time: 16 minutes

Ingredients

• Quart- or gallon-sized zip-top freezer bags
• 4-cup fluid measuring cup or other tall, skinny container
• 1-cup measuring cup
• Canning funnel, if you have one
• Baking sheet

Method

1 Fill the freezer bags: Place one of the freezer bags in the 4-cup measuring cup or other container. Use one hand to hold the bag open (or use a canning funnel) and use your other hand to fill the bag using a measuring cup. Remember to leave a little room in the bag to allow space for liquids to expand as they freeze.

2 Press out all the air and seal the bags: Press out as much air as you can from the bags; I often use a straw to suck out as much air as possible. Seal the bags and label them with the contents.

3 Freeze the bags flat: Stack the bags (no more than 4 high) on the baking sheet. Place in the freezer and freeze until solid.

4 Store the bags: Once frozen, you can remove the baking sheet and store the bags however you like. It's likely that the bags have conformed to each other as they froze; gently pull them apart if needed.

5 When ready to thaw: To thaw overnight or during the day in the fridge, place the bag in a Tupperware or other container to hold the bag as the food thaws. To thaw in the microwave, place the bag on a dinner plate and thaw in bursts until you can break the food apart or wiggle it out of the bag. Transfer the food to a bowl or other container and finish thawing.