Can I freeze this homemade soup?

[ThoseWeirdStones]

New to soups so please don't scoff

I want to make a veggie soup. It will include mixed seasonal veg, barley, bone broth and sometimes maybe a soup with a tomato base with med veg and lentils (the lentils would be quinola ready to eat).

Would these things freeze well, and would they taste ok once defrosted?
Thanks:)

My barley instructions say: Rinse in cold water. Place in saucepan, cover with cold water, bring to the boil, then simmer for 45-60 minutes or until tender.

Although my mum used to cook with it a lot I never took any interest, so although I know it's tasty, I am a novice. I will do some more research - brilliant tips everyone!

Red or green lentils are good in soup, they provide excellent plant based protein and act as a thickener.
another option is to make a vegetable soup and leave to cool slightly once cooked and partially blend with a stick blender (I use a really cheap supermarket one), leaving some veggie chunks.
You can taste at this point and adjust. I often add other veg like sliced leeks or chopped peppers and a tin of beans (butter beans, borlotti, cannelini, whatever you like) and cook for a further 20 minutes and makes a really hearty soup.
bbcgoodfood.com is great for soup recipes.
Easy ones to try are carrot and coriander, spicy parsnip soup (add chopped apple if you have any).
Make the most of special offers and then search for a recipe, once you get the hang of it you can make up your own recipe.
Particularly good if you have a roast dinner and have leftover meat, I make a lovely Chinese style one with leftover chicken, rice noodles, soy sauce or Thai style with ginger, garlic and coconut milk.
All freeze well but do separate slightly, just stir as you reheat to reconstitute!

A big fresh soup, is usually 600ml and you would have half of that normally

... looks around
... edges away, embarrassed

Well its appetite dependent, nothing wrong with the whole thing, thats a nice hearty meal, its just lots of liquid to take in in one go, I would be sloshing around!!

I think you can freeze almost everything. A few things the texture isn't right afterwards though, e.g mushrooms. But in soup, pretty much anything goes.

Soak the barley overnight with a little bicarbonate of soda in the water, it helps to soften it up. No need to cook separately but do rinse it off well.

How long does it take if you do that, would it cook in the 35 mins advised in OPs recipe?

I freeze in those deep silicone icecube trays (Lakeland) and take out a few depending on how hungry I am at the time.
Carrot and parsnip (saute some onions first) and add stock then blend, is delicious.

@ soupyspoon I normally cook in stock (having sautéed of the base onion, garlic, celery first)for about 25 but check as I go

Yes, I am confused by the barley timing too.

My pack says cook for 60 mins, but the recipe only does this for 35 mins.

What to doooo?

Ive had an unopened bag of barley in the cupboard for ages, Asda, it says use by Dec 25!!! Thts not going to happen, I hope its ok to eat later

It also says boil for 10 mins, then simmer for 50, so an hour in total

So would you soak it overnight?
Could simmer for 40 then plop into soup for remainder?

When did you buy it, I think I've read it can last a year or two unopened. Don't trust me though I'm the barley noob.

Knowing me probably a couple of years ago. I know you have to be careful with lentils because if they're too 'old' they just wont cook, you can boil and boil and boil and they wont cook. I dont know if the same applies to grains

Now, Im going to have to test out my barley arent I?

Thing is Ive still got so much food to work through in date order in the fridge and freezer I dont have space!! I dont eat carbs usually so wasnt planning on doing anything with them yet.

Haha I get this way, things go missing at the bottom of the freezer, and I've no excuse since it's really small.

Just noticed my bay leaves expired in 2023.

Good luck with the barley, you never know..

Soup is THE most forgiving food to cook. I have never made a soup yet that didn't freeze just fine. If it's too thick add more water and if it's bland add salt or a stock cube. If it's too thin chuck in more barley, some red lentils or a grated potato or rice and simmer until they are soft. If you use these ingredients it will thicken over time which is normal. Don't worry about overcooking veg, it's soup and meant to be mushy. If barley etc aren't cooked enough just simmer it longer. It's really hard to go wrong. Sometimes my lentil soup sticks to the pan if I forget about it and even that enhances the flavour.

I always consider 3-4 ladles to be a portion rather than measuring. But because it's soup and good for you it's fine to eat as much as you want. Soup glorious soup.

Anytime I cook meat or chicken I pour off the fats/juices and keep it in a pot or freeze it, then mix that with water when I make the soup, got tons of the flavour and goodness in it. Ive just put some chicken bones in the freezer and will build up until Ive got enough to boil them up.