Q. I really like bean soup, but no one else in my family does. It’s not worth the effort to just make enough soup for one, so instead I make a proper batch. The trouble is, I end up either eating bean soup leftovers for the week, or throwing the remainder out. It’s frustrating to go through all that effort only to see so much of the soup go to waste. I have been thinking about freezing the leftover soup so that I can eat it a few times without having to make a new batch every time. However, I have been told that beans don’t freeze well and that they will suck all the water out of the soup if I freeze it. Can you freeze bean soup?
A. Yes, you can freeze bean soup! Freezing beans should not affect their quality or taste, but it may result in a thicker soup after thawing. However, the soup can be brought back to the original consistency fairly simply during the reheating process.
How to freeze bean soup?
To freeze bean soup, it’s best to start with the freshest soup possible. Cook your bean soup according to your favourite recipe, and then let it cool. Beans will go bad quickly, so don’t try to freeze a bean soup that has been sitting around for a few days. Fresh is best.
Place a freezer bag inside a bowl, and fold over the top so that the bag stands up in the bowl. Ladle in the desired amount of bean soup into the freezer bag. Unfold the top, then seal the bag after squeezing out the excess air. Leave some headroom to allow for some expansion during the freezing process. Lay the freezer bags flat in the freezer and then stack them to save space.
To thaw frozen bean soup, remove the desired number of bags from the freezer and allow the soup to thaw in the fridge overnight. Then, place the soup in a saucepan on the stove, and reheat gently. Beans will continue to soak up water before they are completely frozen, so you may find that your soup is a bit thicker and drier than before freezing. Also, beans can take on a bit of a white tinge after being frozen, but that should disappear once thawed and heated. Simply add a little bit of water or broth to the pot to thin out the bean soup.
For best results, consume thawed soup within two days. Never refreeze previously frozen bean soup.