Ingredients
SOUP BASE:4 cups chopped tomatoes1 cup chopped celery1 cup chopped carrot1 cup chopped onion2 teaspoons sugar1 teaspoon salt, optional1/2 teaspoon pepper1/2 teaspoon dill weedADDITIONAL INGREDIENTS (for each batch):2 cups diced potatoes2 cups water
Preparation
In a kettle or Dutch oven, combine the soup base ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool.
Place 2 cups each into freezer containers. May be frozen for up to 3 months. Yield: 2 batches (4 cups total).
To prepare soup: Thaw soup base in the refrigerator. Transfer to a kettle or Dutch oven. Add potatoes and water; simmer for 30-40 minutes.
