Close
Request mobile website view
Subscribe | Log In
Welcome back!
My Account | Log Out

Freeze soup for an easy cold-day meal


With cold weather probably hanging around for some time, I like to have a variety of soups in my freezer. This helps me out when I ask Old What’s His Name what he would like for dinner, and he says “food.”

As frustrating as that seems, with a variety of soups available I can heat one up, shove it at him and say, “Here. You asked for it.”

Continue to read this article and more, subscribe now

Subscribe and get unlimited digital access.

With cold weather probably hanging around for some time, I like to have a variety of soups in my freezer. This helps me out when I ask Old What’s His Name what he would like for dinner, and he says “food.”

As frustrating as that seems, with a variety of soups available I can heat one up, shove it at him and say, “Here. You asked for it.”

Guido’s Pumpkin Soup

Servings: 4

Preparation time: 30 minutes

Olive oil

1 onion, chopped

1/2 cup celery, chopped

4 cloves garlic, crushed

2 cups canned pumpkin (not pie filling)

2 teaspoons sodium-free chicken bouillon granules in 2 cups boiling water (or 2 cups chicken stock)

1/4 cup no-salt-added tomato paste (or regular)

1 teaspoon poultry seasoning

2 small zucchini

1/4 cup prosciutto, diced Cup Prosciutto -- diced

3/4 cup dry sherry

1/4 cup Parmesan cheese, shredded

Croutons, if desired

Saute the onion and celery in the olive oil until soft. Add the garlic and cook an additional minute, stirring constantly. Add pumpkin, bouillon and water, tomato paste and poultry seasoning. Bring to a boil. Reduce heat to simmer. Simmer uncovered for 10 minutes. While soup is simmering, prepare zucchini. Slice in half lengthwise and cut into 1/4-inch pieces. Cook very briefly in microwave until tender, yet crisp. Depending upon your microwave this may only take a few seconds. Add to soup along with the dry sherry and prosciutto. Cook an additional 3 to 4 minutes.

Serve topped with Parmesan cheese and croutons.

Per serving: 278 calories; 13g fat; 21g carbohydrates; 517mg sodium

Quick
and Elegant Italian
Bean Soup

Servings: 4

Preparation time: 15 minutes

2 cups canned white beans (1 15.5-ounce can, rinsed and drained)

1 cup evaporated skim milk

1 tablespoon olive oil

1/4 cup prosciutto, diced

1/4 cup diced red onion

2 tablespoons dry white wine

2 1/2 tablespoons pesto sauce

4 teaspoons Parmesan cheese, shredded

Puree the beans in a blender or food processor until smooth. Add the milk and set aside. In a 1-quart saucepan, saute the prosciutto and onion in the olive oi. Add the bean mixture, white wine and pesto sauce and heat thoroughly, stirring occasionally. Top each serving with 1 teaspoon Parmesan cheese.

Per serving): 324 calories; 10g fat ;38g carbohydrates; 558mg sodium