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Makes 10 servings, about 1 cup each.
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Cool hot soup quickly by refrigerating it in shallow containers. When cool, cover and refrigerate up 2 days. To freeze, place cooled soup in plastic freezer containers, leaving 1 to 2 inches of space at the top of each container to allow soup to expand as it freezes. Avoid leaving too much space to prevent freezer burn. Seal containers tightly and freeze up to 3 months.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.