What’s the Best Way to Freeze Soup, Beans and Broth?

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Here's a great question from a reader about freezing pantry basics like beans and broth! Can you do it? How and for how long? We have the answers!

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Reader Question: I’ve been making dried beans and using broth more for cooking lately. Can I freeze leftover beans and broth so they don’t go bad?

The quick answer is: yes, you can! Of course you’ll need good quality freezer bags and a canning funnel (to help you get your broth and soup INTO those darn bags).

The slightly longer answer is: of course, but there are a few things to consider to optimally use the space in your freezer and store them well (we call this “Freezer Tetris”). First, always freeze them flat — they take up less space, and during these times when we’re all stocking our freezers more than usual, this is more important than ever.

How to go about flat freezing?  I like to fill my bags and then use a small rimmed baking sheet to lay them flat in the freezer. Then when they’re frozen solid, you can stack them vertically to maximize the real estate you’ve got available to you. Easy!

When you’re ready to use your frozen beans, soup or broth, simply take them from the freezer to the fridge and let them thaw overnight (another bonus of freezing them flat is they’ll thaw more quickly).

As for how long you can freeze them: cooked beans can be frozen for up to 6 months whereas soups, stews and broth can be frozen for up to 12 months.

~Megan Gordon, Senior Marketing Director, author of Whole Grain Mornings, and obsessive freezer-stocker

A FEW FAVORITE SOUPS TO FREEZE

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Megan Gordon

Megan Gordon is the Director of Sales and Marketing at Simply Recipes. She's the author of Whole Grain Mornings and her blog, A Sweet Spoonful, focuses on healthy seasonal cooking and baking.

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4 Comments

No ImageWhat’s the Best Way to Freeze Soup, Beans and Broth?

  1. Kell

    I would suggest that anyone who does a lot of freezing should invest in a vacuum sealer. It keeps freezer burn from happening by sealing out all the air. I freeze broth, soups, tomato sauce and many other things in vacuum sealed bags. I also freeze meats by wrapping them in butcher paper before placing in a vacuum bag. The food lasts much longer than in regular Ziplok bags. You can buy rolls of bags online and make any size you want.

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What’s the Best Way to Freeze Soup, Beans and Broth?