Freezer Friendly Postpartum Soup With White Beans

White bean soup is excellent freezer food. This one has carrots, celery, onion, tomatoes, broth, and ingredients that are easy to find at any grocery store.

Keep it vegetarian or add chicken or sausage. When you reheat it, you can add rice, pasta, or greens and turn it into a slightly different meal.

The recipe is mild and flexible, which also makes it a good soup to bring to a family with a new baby.

For the Freezer

Let the soup cool before freezing it. We use these restaurant containers for individual or two-serving portions, so no one has to thaw the entire batch at once.

Write the name of the soup and the date on each container. It takes less than a minute and makes the freezer much easier to navigate later.

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

Add lemon, herbs, olive oil, grated cheese, avocado, yogurt, or an egg when you serve it. Toast on the side is always a good idea.

Listen While This Simmers

While the soup cooks, listen to How to Handle Visitors When You Have a New Baby. This is a good episode to share with anyone planning a postpartum visit. The best visitors pay attention to what the family needs and are ready to be genuinely 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.