15 BEAN SOUP

HOW TO FREEZE 15 BEAN SOUP
Start by cooling the soup.  For a quick and immediate cool down, place the pot in an ice bath and stir to cool. However, for obvious reasons, do not submerge it or allow any of the ice water into the soup pot.

Ladle the fully cooled soup into quart or gallon sized freezer zipper bags, depending on how much you want to eat at any one time.  Be sure to mark the bags with the date and the contents.  Keep in mind that liquids expand when frozen, so leave about an inch at the top of the bag for expansion. On the other hand, you don’t want it to get freezer-burnt, so remove any excess air. Lay the soup bags down in a single layer on baking sheets and place them in the freezer.  Once fully frozen stack the bags in the freezer to save on space.

Thaw the soup in the fridge overnight.  Then reheat on the stove-top on low or in the microwave at a reduced power so as not to overcook any ingredients. The soup may be a little thicker than it was originally, as the beans will continue to soak up liquid until they are completely frozen. If desired. add a little chicken broth, beef broth, or water.

CAN I SUBSTITUTE HAM FOR THE SMOKED SAUSAGE?
Ham hocks, ham shanks, or any leftover ham bone can be substituted for the smoked sausage, but they require a longer simmering period and no browning. Add the ham with the chicken broth but hold the carrots until the ham is tender. After about 2 hours, add the carrots and remove the ham. Use a fork to remove any tender bits of ham from the bone, discarding the fat and connective tissue. Add the ham back to the soup and finish cooking until the carrots are tender.

STORAGE AND REHEAT
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power so the beans do not explode or on the stovetop over low heat.

Freeze this soup in a heavy-duty freezer bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop over low heat or in the microwave at reduced power.
HOW TO THICKEN BEAN SOUP
This soup is naturally thick because some of the beans will inevitably break down. But If you desire a little thicker soup, simply remove several cups of soup and puree it. You can use an immersion blender or a stand blender to puree the soup. Don’t forget to remove the center cap on a stand blender so the heat can escape. Add the pureed soup back to the Dutch oven and now you have thickened soup.

Ingredients