How to Freeze Cooked Bean Soup for Easy Meals Later

A pot of hearty bean soup is the perfect comfort food on a cold winter’s day With tender beans, savory broth, and fresh veggies, it truly satisfies But bean soup is also time consuming to prepare. An hour or more of simmering dried beans can make this a weekend-only treat.

Luckily, freezing cooked bean soup is an easy way to enjoy bowls of goodness anytime. Follow these simple steps for freezing and reheating bean soup like a pro. You’ll have delicious homemade meals ready in minutes for busy nights ahead.

Why Freeze Leftover Bean Soup?

Freezing cooked bean soups offers many benefits:

• Saves time – Skip lengthy prep and cooking next time hunger strikes for a bowl of bean soup. Just thaw and reheat.

• Avoids waste – Freeze extra portions rather than dumping leftovers down the drain Bean soup freezes very well.

• Price efficient – Take advantage of bulk deals on beans and stretch your grocery dollars Make a big pot and freeze.

• Provides variety – Have different bean soup flavors on hand like minestrone, chili, black bean, and more.

• Easy meals – Bean soup makes an instant hearty lunch or dinner after a long day.

Freezing is especially useful for bean soups made from dried beans requiring overnight soaking and long simmering. But even quick bean soups made with canned beans freeze nicely. Follow the tips below for best frozen results.

Tips for Freezing Bean Soup

Follow these simple steps for properly freezing cooked bean soup:

Use Good Quality Freezer Bags

Pour soup into heavy duty freezer bags designed for long term frozen storage. Look for bags specifically labeled “freezer” bags and avoid thinner plastic bags prone to breaking.

Stand bags in a bowl or liquid measuring cup to make filling easy and prevent spilling. Allow at least 1-inch of headspace at the top for expansion as the soup freezes.

Don’t Overfill Bags

Liquids expand as they freeze. Overfilling can cause bags to rupture. Leave an inch or two of space at the top even if it seems like wasted space.

Remove Excess Air

Gently press out excess air before sealing bags to prevent freezer burn. Air exposure causes moisture loss and dulls flavor over time.

Seal Bags Tightly

Carefully press seal freezer bags while aligning edges for an airtight, leakproof closure. Avoid spills in the freezer. Check for holes or weak seals before freezing.

Freeze Flat or Stack Carefully

Lay filled bags flat in a single layer to freeze quickly. Once solid, stack bags upright and consolidate space. Don’t pile more than 3-4 bags high to prevent crushing or puncturing.

Label Bags

Write the soup name and freeze date clearly on bags with permanent marker. Identify contents at a glance and use oldest bags first when reheating.

Use Within 4-6 Months

For best quality and food safety, use frozen bean soup within 4-6 months. Bean texture declines and soups separate over longer storage. Discard any bags with freezer burn.

Can All Bean Soups be Frozen?

Most bean soups freeze very well thanks to the hearty starchiness of dried or canned beans. Their dense texture holds up better than delicate ingredients like dairy, eggs or tender vegetables.

Some good bean soup options for freezing include:

• Minestrone
• Black Bean
• Navy Bean
• Split Pea
• Lentil
• Chili
• White Bean
• Vegetable Bean

Avoid freezing soups with cream, cheese, or raw vegetables as these may curdle, separate, or become mushy when thawed. Potatoes also don’t reheat well.

Follow any recipe adjustments to make a soup freezable if needed. Thick bean purees may separate, so add some broth. Lighten cream soups by using evaporated milk.

How to Thaw Frozen Bean Soup

Allow frozen bean soup to thaw slowly for best results:

• Refrigerator Thaw – For gentle thawing, transfer bag to the refrigerator the night before needed. This can take 12-24 hours.

• Cold Water Thaw – For quicker thawing, submerge sealed bag in a bowl of cold tap water, changing water every 30 minutes. Avoid hot water which can start cooking.

• Microwave Thaw – Microwave frozen soup in 1 minute increments, stirring between cycles. Watch carefully to avoid overheating edges.

Do not thaw bean soup at room temperature or re-freeze after thawing. Thaw only what’s needed and use within 2 days. Discard any leftovers.

How to Reheat Thawed Bean Soup

Follow these steps for safely and properly reheating thawed frozen bean soup:

• Simmer on Stovetop – Pour soup into saucepan and gently reheat on medium, stirring often. This evenly distributes heat.

• Replace Evaporated Liquid – Add a splash of water or broth to replace moisture lost during freezing. Reconstitute to original consistency.

• Use Low Microwave Power – Heat in microwave at 50% power, stopping to stir and check temperature. Avoid scalding.

• Serve Immediately – Once heated through, pour bean soup into bowls right away. Do not allow to sit and cool off before eating.

• Avoid Boiling – Don’t overheat or boil bean soup as extended high heat can cause beans to break down into an unappetizing mush.

• Check Internal Temp – Heat soup to 165°F or higher for food safety. Use a thermometer to verify safe temperature.

• Discard Leftovers – To prevent risk of food poisoning, do not refrigerate or re-freeze any leftover soup after reheating.

With a few easy guidelines, reheating frozen bean soups is quick and safe. Adjust water to reach the perfect consistency and enjoy!

Handling Food Safety With Bean Soups

Proper food safety practices are important when preparing, cooling, freezing and reheating bean soups:

• Chill soup rapidly after cooking before freezing, within 2 hours. Do not let sit at room temperature.
• Freeze in small portions to allow quick chilling after reheating. Don’t save huge amounts.
• When reheating, heat soup thoroughly until steaming and 165°F. Check temps with a food thermometer.
• Never re-freeze bean soup after it has been thawed and reheated. Only freeze once.
• Refrigerate any leftover ingredients like cooked beans within 2 hours and use within 3-4 days.

Following food safety recommendations will keep you and your family healthy while enjoying convenient frozen bean soups.

Freezing Cooked Beans

In addition to freezing prepared bean soup, you can also freeze extra cooked beans to use later in soups or other dishes:

• Let beans cool completely after cooking, within 2 hours. Pack in freezer bags.
• For dry beans, portion in 2 cup amounts. Freeze canned beans in original liquid.
• Remove as much air as possible and freeze flat initially.
• Once solid, beans can be stacked upright to save space long term.
• Label with bean type and date. Use within 4-6 months.
• Thaw beans overnight in the refrigerator before using in recipes.

Having ready-to-use cooked beans on hand makes whipping up quick weeknight bean soups a breeze.

Answers to Common Freezer Bean Soup Questions

Freezing bean soup may seem daunting if you’ve never tried it before. Here are answers to some frequently asked questions:

How long does bean soup last in the freezer?
Properly stored in airtight freezer bags, bean soup keeps well for 4-6 months in the freezer before quality declines. Discard any soups exceeding this timeframe.

Can you freeze homemade bean soup with potatoes?
No, potatoes become mushy and mealy in texture after freezing. Leave them out or add after thawing soup.

Is it necessary to thaw bean soup before reheating?
Yes, always thaw frozen soups in the refrigerator overnight before reheating for food safety. Do not attempt to heat soup directly from frozen.

Can bean soup be thawed at room temperature?
No. Frozen soups must be thawed slowly in the refrigerator to prevent bacterial growth. Never thaw on the counter.

Can I freeze bean soup in glass containers?
It’s best to use freezer-safe plastic bags, not rigid containers, to allow for soup expansion as it freezes. Glass can crack.

How do you thicken bean soup after freezing?
If soup seems thin after freezing, mix a cornstarch slurry and simmer for 2-3 minutes until desired thickness is reached.

Enjoy the Convenience of Frozen Bean Soup

From black bean to minestrone, hearty bean soups are easy to make, freeze and reheat while retaining full flavor and texture. Just be sure to follow proper cooling, freezing, thawing and reheating guidelines for food safety.

With a freezer full of pre-made bean soup bags, you’ll always be ready to thaw a nourishing meal on a busy