One thing to keep in mind is getting the soup cool as quickly as possible to prevent nasties from growing. I use regular water bottles thata have been emptied, filled w/ tap water and frozen to chill large batches of soup headed for the freezer.
More power to you on this ministry of love. Squash is another vegetable that works great in soup (after being cooked and pureed), is very tasty without added spices, and it freezes without a problem.
There are many recipes out there; the ones I like are pretty simple, just the pureed cooked squash, chicken or vegetable broth, and a little cream or milk for richness, if desired. Very stomach friendly!
Pumpkin can obviously be used in a similar manner.
Does anyone have any idea if I can freeze or even can Benedictine spread? I have a LOT of cucumbers and have already pickled half of them. My kids and I aren’t going to be able to eat any more, but I still have cukes. So, I thought I’d make some spread, but I’d like to make enough to preserve. The stuff in the stores is overpriced for the ingredients that go into it, but I love the stuff.
And, EliseT, some veggies have to be blanched first because they have certain enzymes that don’t stop workign on the veggie until they’re blanched. Beans are an example. But everything I’ve read about squash says they go straight to the freezer. I’ve just frozen some for the first time, so I’ve not had any experience with them yet. A good website for this info is http://www.pickyourown.org.
I’ve got tons of fresh vegetables in my garden and not alot of time. I bought a Foodsaver vacumn seal system in hopes I could slice the squash and seal it. Now I find I have to blanch it, cool it, freeze it, and then seal it. It was quicker to simply put it in the freezer bag! With the exception of it lasting maybe 3 time longer, I’ve bought another kitchen toy. Please tell me that if I want to freeze the vegetables, I dont have to blanch them. Please…
EliseT, do a Google search for "stomach cancer + congee" and you’ll come up with 724 links!
Elise, you can freeze any soup or vegetable. Veggies need to be blanched in boiling salted waterfor a couple of minutes, then put into an ice bath to stop the cooking. Soups need to be cooked thoroughly, cooled thoroughly then frozen in Zip-Lock bags. (Trust me, I do this ALL THE TIME) As for chicken noodle soup, I make the soup, freeze it, then add cooked noodles when I’m ready to eat/serve it.
Some stomach friendly soups:
Turkey veg (don’t forget to put in some of the stuffing to thicken the soup)
Leek and potato soup….even better!
Fish or clam chowder
Cream of Asparagus
Cream of Cauliflower
Pasta e Fagioli
Minestrone (cut back on the tomatoes)
I would think you would want to stay away from tomato based soups. Too acidic, IMHO.
Milk and cream based stews would seem to be the best. Oyster or mussel stews w/ the shell fish chopped finely sound pretty good.
Beef browned off w/ a simple addition of a bag of freezer "soup vegetables" keeps veery well and is hearty but not heavy.
Chicken noodle soup freezes well – but use smaller egg noodles or wild rice. The big noodles get mushy quick. I’ve noticed zucchini and squash, unless finely chopped, don’t do well in the freezer, because of the water content. Peas, corn, carrots, and green beans should be fine. I make a beef vegetable soup that has all those ingredients, plus potatoes, that freezes and reheats well. It might be ok for your friend. As for tomato broth, IMHO, it might be too acidic. Hope this helps.
I am the self-appointed queen of the casserole brigade for ailing and grieving friends.
Normally baked pasta, bean dishes (like chili) and enchiladas are my mainstays. But now one of my friend’s stomache cancer has caused her to only be able to eat a bland diet.
If I freeze a chicken or vegetable soup, which vegetables will freeze well and which ones get mushy? I know potatoes are a no-go. What about zucchini, carrots, peas, corn, etc? Will a tomato broth be easy on the stomache?
I thought maybe a chicken-noodle casserole and a soup would be good. Any other recommendations for easy-on-the-stomache freezable things would be much appreciated.
Freezing vegetables and soups
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