Can I freeze homemade vegetable beef soup?

We recommend freezing your soup the same day you cook it . Anything you're not ready to eat immediately should be stored in the proper containers and placed in the freezer right away. If you always get your soup in the freezer the same day you cook it, you eliminate the risk of food poisoning.

How many calories are in 2 cups of homemade vegetable beef soup?

There are 453 calories in 2 cups of Vegetable Beef Soup (Home Recipe).

What are the ingredients in Campbell's vegetable beef soup?

BEEF BROTH (WATER, BEEF STOCK), POTATOES, CARROTS, SEASONED BEEF, BARLEY, GREEN BEANS, PEAS, TOMATO PASTE, POTATO STARCH, CELERY, SALT, VEGTABLE OIL (CORN, CANOLA AND/OR SOYBEAN), DEHYDRATED ONIONS, YEAST EXTRACT, FLAVOUR, CARAMEL. Nutritional Information is based on our current data.

How long will homemade vegetable beef soup keep in the refrigerator?

To store – allow the soup to cool, then place in a covered container in the fridge and consume within 5 days . To reheat – pour into a pot on the stove and heat over medium heat until warmed through or place in a microwave safe dish and heat in 60 second increments until warmed throughout.

How long does homemade vegetable soup last in the freezer?

When refrigerated, soup that contains vegetables or meat will stay good for 3–4 days. If you're freezing soup containing vegetables or meat, you can expect that to last for 2–3 months in the freezer.

How many carbs are in a bowl of beef vegetable soup?

Vegetable beef soup, homemade (1 cup) contains 18.8g total carbs, 14.5g net carbs, 10.6g fat, 12.8g protein, and 219 calories.

How much is a serving of vegetable beef soup?

Vegetable Beef Soup Nutrition Facts About 2.5 Servings Per Container Serving size 1/2 Cup (120mL) Condensed Soup Amount per serving Calories 90 18 more rows

How many carbs are in 2 cups of homemade vegetable soup?

Vegetable Soup Homemade (2 cups) contains 9g total carbs , 3g net carbs, 2g fat, 4g protein, and 80 calories.

How to make canned vegetable beef soup taste better?

Dried herbs and spices are the easiest and most budget-friendly way to add flavor to your canned soup. They'll last forever in your pantry, and you don't need to add much to get a good kick.

What is the difference between vegetable beef soup and vegetable beef stew?

Soup Uses More Liquid In soup, the liquid is the primary ingredient. Soup can be completely liquified or it can consist of other elements (like meat and vegetables) that are fully submerged in water, stock, or broth. Stew, meanwhile, is typically "chunkier." It contains just enough liquid to cover the main ingredients.

Can you freeze vegetable soup with potatoes in it?

Most vegetable soups will freeze well for up to six months. Avoid soups with potatoes , which will become gritty and disintegrate after thawing.

What soups should not be frozen?

Soups with a creamy consistency, like potato or chowders , might not taste good after freezing because it affects the texture and makes potatoes mushy. Rice, beans, and noodle soups might also taste different or become mushy. Typically, broth-based soups will freeze well.

Can you freeze beef stew with potatoes and carrots?

Stew can be kept frozen for up to 3 months . Stews thickened with flour or cornstarch may separate after freezing. If you plan to freeze a stew, wait to thicken it until you reheat it. Freezing makes potatoes soft and grainy.

How do you freeze fresh vegetable soup?

Divide the cooked soup into freezer-friendly containers and pop them into the freezer for up to three months . You can thaw the frozen soup in the refrigerator, overnight, or place frozen soup into a sauce pan with 1 cup of water and simmer until thawed and heated through.

My Mom's Old-Fashioned Vegetable Beef Soup

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My Mom’s Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. It’s super simple homemade soup recipe and makes enough to freeze!

My Mom's Old-Fashioned Vegetable Beef Soup - Smile Sandwich (1)

Can I just brag about my family for a quick sec? For my birthday, my mom took me on an amazing weekend trip to Boston … more on that later.

Then, when I got home to a to-do list the size of Mars, my sister was nice enough to make me a weeks-worth of this homemade vegetable beef soup, pumpkin pecan oatmeal cookies, and a sweet potato crust quiche for breakfasts. Am I spoiled or what?!

Don’t you just love a good soup recipe? When I think of my favorite soups, my mind immediately turns to this one.

I’ve loved this soup since before I loved boys … and that started much too soon.

Since my grandpa is a farmer, we always had an extra freezer in our laundry room full of white packages of beef. We were also fortunate enough to have a mom who cooked us dinner each night.

What that meant was a loooot of slow cooker recipes or dinner. And many of them included beef roast!

One of my favorites was a big pot of homemade vegetable beef soup – it’s the perfect easy soup recipe to feed the family.

Other dinners were a rotating menu ofhamburgers, meatballs, meatloaf, pot roasts, beef stroganoff, tacos … all of those classic American comfort meals.

At the time I just wanted pizza or pasta, but now I crave those childhood meals!

My Mom's Old-Fashioned Vegetable Beef Soup - Smile Sandwich (2)

There’s nothing gourmet or fancy about this beef vegetable soup, which is why I love it. Tastes like my childhood – comforting, hot and full of delicious chunks of beef and veggies.

How to Make Vegetable Beef Soup

Don’t be scared of using frozen vegetables! I actually prefer them in the recipe … something about the texture. Plus, it’s just so much easier than having to prepare your own.

Adding beef broth and water makes a light tomato base that’s not too thick. If you prefer a thicker consistency, sub another can of tomato soup for the water.

My Mom's Old-Fashioned Vegetable Beef Soup - Smile Sandwich (3)

How to Make Vegetable Beef Soup in the Slow Cooker

This is the perfect recipe to make with leftover beef, or on the stovetop after your beef cooks, but you can also make the whole soup in the slow cooker.

Add all the ingredients to your slow cooker at once and cook on LOW for 6-8 hours until the beef is super tender. Once done, remove the beef, shred it, and add it back to the soup.

How to Freeze Vegetable Beef Soup

It’s the perfect slow cooker soup recipe to freeze in portions and thaw to reheat later (if you can stand not to eat it all at once). Just let the soup cool completely, place it in an air tight container, and freeze. You can reheat on the stove in a pan or in the microwave.

I like to freeze in 1-cup portions using this silicone mold, or in these glass food storage containers.

So, next time you’re looking for a comforting meal, give thishomemade vegetable beef soup recipe a try. It’s a family favorite that will make it in the regular rotation.