Too much soup?

I have a habit of making enough soup to feed a small army (even though there are just 2 of us that eat it). I always think I'm going to freeze it and have it for a long time and it's going to be wonderful, but I never have enough containers to store it. So, today I was telling my wonderful mom my delima (96 oz of veggie soup plus a HUGE pot of chili working on the stove, PLUS some chicken soup I made for hubby) and she told me that you can freeze soup in ziplock freezer bags. Who knew? I'm sure everyone reading this knew already, and I'm just slow, but I think that's pretty cool. So tonight, on my way home from my bible study I'm going to stop and buy some quart size ziplock freezer bags and freeze all my soup and chili. I'll let you know how it goes.

Vegan MoFo Day 7: Veggie Soup

I made veggie soup tonight. It was great! Here's my "recipe"

Carrots
Celery
Onions
Potatoes
Canned stewed tomatoes (chopped in the food processor)
Red beans (which I would omit next time)
Garlic
Veggie broth
Thyme
Sage
Salt

I made enough soup to feed a small army (which is typical when I make soup) but it took FOREVER! I think I chopped veggies for 2 hours. OK, I'm sure I'm exaggerating, but it felt like AT least 2 hours. Then it cooked for 3 or more hours. It seriously took me 5 hours from the first veggie to dinner time.

So here's what I learned:
1. Don't make soup on days when you've banned the TV from your small child. (My daughter's 3 1/2...it was difficult)
2. Soup takes a long time...plan accordingly
3. Red beans do funny things when they're simmered for 3 hours
4. There's no such thing as too much garlic
5. Biscuits are REALLY good with soup. Try these http://popvegonline.com/blog/?cat=24 (Thanks PopVegOnline! You ROCK!!)

So what do you put in your veggie soup?

Happy Eating