Here is a freezer friendly postpartum soup for the days when future-you would really like dinner to already exist. It is simple, mild, and easy to portion, which makes it a good recipe to make ahead or hand off to a visitor who wants to help.

The ingredients are the kind you may already have around: white beans, carrots, celery, onion, broth, and tomatoes. Keep it vegetarian, or add shredded chicken, cooked sausage, rice, pasta, or extra greens if that is what your household likes.

Freezer Friendly Postpartum Soup Notes

The best freezer soups are sturdy, simple, and easy to reheat. Beans, vegetables, and broth hold up well, and you can brighten the flavor after thawing with lemon, herbs, olive oil, grated cheese, or toast on the side.

If you are making this for a new family, freeze it in individual or two-serving portions. Label each container clearly and bring toppings separately. Small kindnesses like that make the food easier to use when the day has already been full.

Freezer friendly postpartum soup with white beans, herbs, and broth

Freezer Friendly White Bean Vegetable Soup

A mild white bean vegetable soup that freezes well and reheats easily. Make it vegetarian, or add chicken, sausage, rice, pasta, or extra greens.

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Prep Time 15

Cook Time 40

Total Time 55

Servings 6 servings

Ingredients

2 tablespoons olive oil
1 small yellow onion chopped
3 carrots chopped
2 celery stalks chopped
3 cloves garlic minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin optional
2 cans white beans 15-ounce cans, drained and rinsed
1 can diced tomatoes 14 to 15 ounces
5 cups vegetable broth or chicken broth
2 cups chopped kale or spinach optional
1 to 2 teaspoons lemon juice optional
Salt and pepper to taste
Shredded chicken optional protein addition
Cooked rice or small pasta optional for serving
Grated Parmesan or herbs optional topping

Instructions

Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally.
Stir in garlic, oregano, and cumin, if using. Cook for 1 minute.
Add white beans, diced tomatoes, and broth. Stir well.
Bring to a boil, then reduce heat and simmer for 25 to 30 minutes, until the vegetables are tender.
Stir in kale or spinach, if using, and cook until softened.
Mash some of the beans against the side of the pot, or blend one cup of soup and stir it back in for a creamier texture.
Add lemon juice, salt, and pepper to taste. Serve warm with optional toppings.
To freeze, cool completely, portion into freezer-safe containers, label with the date, and freeze.

Notes

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Add broth or water when reheating if the soup thickens. If you are making this for a new family, keep it mild, label the container, and bring toppings separately.

How To Serve It

Serve this soup as-is, or add rice, small pasta, toast, avocado, yogurt, or a cooked egg. If you want more protein, add shredded chicken, cooked turkey, sausage, or extra beans.

Listen While This Simmers

While this soup simmers, listen to How To Handle Visitors When You Have A New Baby. It is a good episode if you are planning a meal train, setting boundaries, or figuring out what kind of help would actually feel helpful.

Love this recipe? You may also like the full Postpartum Soups and Stews Collection.

Recipe note: Every family has different food preferences, sensitivities, budgets, and recovery needs. Use this recipe flexibly, leave out ingredients that do not work for you, and check with your medical provider about what is best for you and your family.