Bean soup has been around for centuries and is one of the most popular soups in the world.
It’s easy to make and versatile enough to be enjoyed at any meal.
But how do you store your homemade bean soup so that it lasts longer?
In this article we’ll cover everything you need to know about freezing bean soup.
We’ll look at whether you can freeze bean soup, what happens if you freeze it, and how to avoid freezer burn.
Can you freeze bean soup?
Yes, you can freeze bean soup.
The only thing to remember is that it will take a little bit more time to thaw out than if you just made it fresh.
The reason is simple—beans contain water.
When you freeze them, they contract and become harder.
So, you’ll have to wait a bit longer to thaw them out.
This makes sense because you don’t want to defrost a bowl of soup too quickly since the liquid inside could boil away.
However, if you’re going to freeze your homemade bean soup, I recommend doing it right after you finish cooking it.
As soon as you’ve finished eating, transfer the leftovers into an airtight container (like a food storage bag) and put it back in the fridge.
How long does bean soup last in the freezer?
If you keep it in the fridge, the length of time you can expect your bean soup to last depends on the kind of bean soup you’re making.
For example, canned beans will stay good in the fridge for up to three months, while dried beans won’t last nearly as long.
For canned beans, this is due to the fact that they contain preservatives that help them retain their quality when they’re stored in the fridge.
However, after a certain point, these preservatives start breaking down.
On the other hand, dried beans tend to lose their moisture when they sit in the fridge, which means they’ll get mushy over time.
To avoid this, you should either eat or freeze your beans within two days of making them.
How do you know when bean soup is frozen?
Since freezing changes the way beans behave, you might wonder how you can tell when your bean soup is frozen.
If you’re looking for a quick way to test it, you can use a spoon to check its consistency.
If the bean soup is still somewhat soft, then it’s probably okay to freeze it.
On the other hand, if it’s hard and solid, then it’s definitely too late to freeze it.
Another indicator is color.
Once you add salt to bean soup, it turns a darker shade of red.
This is because salt draws out the moisture from the beans, which causes them to shrink and turn brownish-red.
Since the beans have already lost their moisture, they’re no longer able to absorb the salt anymore.
What are the best beans for freezing?
As mentioned above, dried beans are better suited for freezing than canned beans.
They’re much easier to work with, plus you don’t have to worry about preservatives.
So, if you like to cook beans from scratch, I highly recommend using dried beans instead of canned ones.
How do you prevent bean soup from freezer burn?
When storing foods in the freezer, you want to make sure that they’re protected from exposure to light.
This prevents the foods from getting damaged by UV rays.
Unfortunately, the same thing applies to bean soup.
Therefore, you’ll need to store it in the dark.
This isn’t a big deal if you’re using glass containers, but if you’re using plastic bags, you’ll need to wrap the whole thing in aluminum foil.
This will block the sun’s rays from reaching the soup and damaging it.
Also, you should label your frozen bean soup so that you know what it is and where you bought it from.
What are the consequences of freezer burned bean soup?
One of the biggest problems with freezer burned bean soup is that it doesn’t taste very good.
In addition, it becomes more difficult to thaw out.
That’s why it’s important to follow the instructions below carefully.
1.What Happens to Frozen Bean Soup?
When you freeze bean soup, it loses moisture.
This is because when you freeze it, the water inside the beans contracts and shrinks.
Thus, the beans end up shrinking too.
Once you thaw the soup out, the beans expand again, which creates a lot of pressure inside the soup.
This causes the beans to burst open, leaving behind all the excess liquid that was trapped inside them.
This results in a messier soup that contains bits of bean.
2. How to Thaw Frozen Bean Soup
To thaw frozen bean soup, place it in the refrigerator overnight.
This will allow the soup to warm up and release all the extra liquid inside it.
Then, you can pour it into a blender or food processor and puree it until smooth.
3. How to Reheat Frozen Bean Soup
When you reheat frozen bean soup, you should heat it slowly.
This is because hot liquids cause the beans to expand again, which will result in them bursting open.
Also, if you try to reheat it too fast, the beans will break apart in the process.
Should you thaw frozen bean soup before reheating?
There’s nothing wrong with reheating frozen bean soup, but you should always let it cool off first.
Otherwise, the soup will become mushy and lose its shape.
How do you reheat frozen bean soup?
To reheat frozen bean soup, simply place it in a microwave safe dish and microwave it for 1 minute.
After that, stir it well and microwave it again for another 30 seconds.
Repeat this procedure until the soup reaches your desired temperature.
What are some creative ways to serve frozen bean soup?
Frozen bean soup can be served many different ways.
You can make it into a soup, dip it into a sauce, or even use it as a base for something else.
Here are some ideas on how to do that.
- Make a creamy bean soup by adding cream to frozen bean soup. Add a pinch of cayenne pepper for added spice.
- Use frozen bean soup as a base for a variety of dishes. For example, you can combine it with pasta, rice, or potatoes. Or, you can use it as a filling for burritos or tacos.
- Add cooked chicken, beef, or seafood to frozen bean soup. Use it as a topping for salads.
- Put frozen bean soup in a jar and use it as a dip for chips or veggies.
What are some tips for making the perfect bean soup?
There are several key aspects of making bean soup that you should consider.
Using high quality ingredients.
Make sure you use fresh vegetables and spices, rather than processed ones.
Cooking the beans thoroughly.
When you cook beans, you want to make sure that they’re fully tenderized.
This ensures that they hold together during freezing and thawing.
Keeping the soup moist.
Whenever possible, add plenty of broth or stock to your bean soup.
This helps to preserve the nutritional value of the beans.
How to Make Pioneer Woman Ham and Bean Soup
- 1 lb. Ham
- 4 cup chicken stock
- 1 lb. white beans
- 2 carrots
- 4 cloves garlic
- 1 onion
- 2 tablespoons Tomato paste
- 2 stalks celery
- 2 bay leaves
- 3 Roma tomatoes
- Clean the beans and get rid of any small particles.
- Put the beans in a large bowl and add water, covering them two inches.
- Let them soak overnight to become tender.
- Drain the beans and put them in a pot.
- Add the chicken stock and 4 cups of water.
- Heat until they are boiling. Now, reduce heat and simmer over low heat.
- Separately, in a large skillet, cook the ham until brown and a little crisp.
- Remove the ham from the skillet and put it on a plate lined with paper towels.
- After draining the ham grease, add ½ or ⅔ of the ham to the beans.
- The rest will be used for garnishing.
- Add carrots, onions, and celery to the pan.
- Add black pepper and salt to taste, then cook for 3 to 4 minutes until they become soft.
- Put the tomato paste and garlic, stir and cook for a few more minutes.
- Add the vegetables, stir, then add the bay leaf.
- Continue simmering the beans on low heat until they are tender. (About 1 ½ hour)
- If you notice the liquid level is too low, add the broth.
- When the soup is ready, taste and add pepper or salt to your liking.
- You can also add tomatoes (optional).
- Sprinkle the chopped parsley on the reserved ham.
- Chop it and then serve.
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