Some recipes were practically made for the freezer—and this vegetable soup is one of them.

Whenever I have extra vegetables in the refrigerator that need to be used up, this is the recipe I make. It’s hearty, comforting, budget-friendly, and one of those meals that tastes even better after the flavors have had a chance to mingle.

The best part? It freezes beautifully.

Whether you’re stocking your freezer before a busy season, meal prepping for a new baby, or simply wanting a healthy dinner ready to go, this soup checks every box.

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Why You’ll Love This Freezer Vegetable Soup

• Freezes for up to 3 months
• Great for using leftover vegetables
• Budget-friendly
• Easily customizable
• Naturally packed with vegetables
• Makes a large batch for meal prep
• Perfect with or without meat

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Ingredients

• 1 tbsp olive oil
• 2 carrots, peeled, sliced
• 2 celery stalks, sliced
• 1 whole sweet onion, diced
• ½ Smithfield smoked ham steak, cubed with bone
• 1 – 15 oz. can chicken broth or sub vegetable broth
• 3 – 15 oz. cans water
• 1 – 15 oz. can petite diced tomatoes
• 1 – 15 oz. can tomato sauce
• ½ cup each: frozen peas, corn, green beans, butter beans, okra sub equal amounts mixed frozen vegetables
• ¼ cup ditalini pasta, or diced potatoes, or other small pasta
• salt and pepper to taste

Other Optional Add-Ins

• Ground beef
• Ground turkey
• Shredded chicken
• Italian sausage
• White beans
• Kidney beans
• Spinach
• Kale

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Instructions

Clean and chop carrot, celery, and onion. Place in pot with olive oil and sauté for 5 min. Do not burn.

Add ham and continue to cook ~5 more minutes. Fat from smoked ham should be released from meat. For ground beef, add salt and pepper. Skip for vegetarian meal.

Add broth, water (using broth can), diced tomatoes, and tomato sauce. Stir.

Measure and add vegetables and ditalini pasta. Salt and pepper to taste.

Bring soup to a boil. Place lid on pot and reduce to Medium temperature – being careful to not let soup boil over. Cook for 20 minutes.

Optional: Simmer on Low for an additional 15 minutes.

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How to Make Vegetable Soup for the Freezer

Prepare the soup exactly as directed.

Allow the soup to cool completely before freezing.

For the best texture, I recommend adding the pasta the last 5 minutes of cooking so the pasta won’t overcook when reheating.

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Best Containers for Freezing Soup

Check out and Save this Resource: Best Containers for Freezer Meals

A few that I’d recommend-

• Souper Cubes – these are best for freezing individual portions
• Wide-mouth mason jars (leave headspace)
• Freezer-safe deli containers
• Heavy-duty freezer bags (lay flat)

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How to Freeze Vegetable Soup

1. Let soup cool completely.
2. Portion into freezer containers.
3. Leave about 1 inch of headspace.
4. Label with the date.
5. Freeze for up to 3 months.

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How to Reheat

From Frozen

Place frozen soup into a pot over medium-low heat until warmed through.

From Thawed

Thaw overnight in the refrigerator and heat on the stovetop or microwave.

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Freezer Meal Tips

• Freeze in individual servings for easy lunches.
• Add fresh herbs after reheating.
• Top with Parmesan cheese or crackers.

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Variations

Beef Vegetable Soup

Brown 1 pound of lean ground beef before adding vegetables.

Chicken Vegetable Soup

Add 2 cups shredded rotisserie chicken near the end of cooking.

Vegetarian Vegetable Soup

Use vegetable broth and add white beans for protein.

Garden Vegetable Soup

Use whatever vegetables you have on hand:

• zucchini
• squash
• green beans
• cabbage
• corn
• peas
• spinach

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What to Serve with Vegetable Soup

Toasted and buttered Sourdough or other Crusty bread

Cornbread

Grilled cheese

Side salad

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Storage

Refrigerator:
3–4 days

Freezer:
Up to 3 months

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FAQs

Can you freeze vegetable soup?

Yes! Vegetable soup freezes exceptionally well for up to three months. For the best texture, freeze the soup without cooked pasta or rice and add those after reheating.

What vegetables don’t freeze well in soup?

Most vegetables freeze well once cooked. Potatoes can become slightly softer after freezing, but they still work well in hearty soups. Zucchini and squash may soften, but they’re still delicious.

Can I freeze soup in mason jars?

Yes. Use wide-mouth, freezer-safe mason jars and leave at least one inch of headspace so the soup has room to expand as it freezes.

How long does homemade vegetable soup last?

Store it in the refrigerator for 3 to 4 days or freeze it for up to 3 months for the best quality.

Must-Buy Dutch Oven

If you’ve been following my recipes for a while, you have likely noticed that I LOVE my Dutch Oven. There are so many uses for it! It works stove top and also can go inside your oven. The way it works is that the construction, typically ceramic or a heavy metal, works to create constant, even heat to your food from all directions. This heating process helps to quickly give food that all day, slow-cooked taste that we all know we crave.

Buy the Dutch Oven. Make all of the things. Thank me later!

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