Freezer Friendly Postpartum Soup With White Beans

This is a very useful soup to have waiting in the freezer: white beans, carrots, celery, onion, tomatoes, and broth. The flavor is mild, the ingredients are easy to find, and a batch can be divided into small containers for the days when making dinner is simply not on the agenda.

Keep it vegetarian, or add chicken or sausage if that is what your household likes. Rice, pasta, or greens can go into the pot when you reheat it.

For the Freezer

Cool the soup before freezing it and use individual or two-serving containers. Label each one with the name and date. If you are making this for a new family, that small bit of organization means they can put it away without having to do anything else.

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 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine Mediterranean

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.

Keyword comfort, easy, postpartum soups

At the Table

Warm the soup gently and add lemon, herbs, olive oil, grated cheese, avocado, yogurt, or an egg. Toast on the side is always a good idea.

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.

The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Sarah Trott nor Fourth Trimester Media Group LLC are liable for claims arising from the use of or reliance on information contained in this article.