I rely on individually packaged frozen homemade soups for my daily lunch. I find it's best to freeze soups in solid containters because Ziplock bags leak when thawing. I don't know why.
Meat and bean based soups do great. Make sure the meat used is "just" cooked, not overcooked. Pasta for freezer soup should be cooked for only 1/2 to 2/3 of the normal cooking time or it gets mushy. Enjoy!
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