Things You'll Need

Instructions

Freezing

1

Remove fat from the beef before making the soup. Fat turns rancid very quickly when frozen and when exposed to oxygen, therefore if you're intending to freeze your vegetable beef soup it's important you leave as little fat as possible on the meat.
2

Divide the soup into small portions and place in containers that have an airtight lid.
3

Leave until cool before putting in the freezer. Freezing while still hot will raise the temperature of the freezer, increasing the risk of bacteria multiplying. By separating into smaller portions, the soup will cool more quickly and defrost more easily.
4

Make sure that no liquids or air can get into the containers.
5

Ensure the temperature of the freezer is 0 degrees Fahrenheit or below.
6

Place the containers in the freezer, allowing space between items so that they freeze quickly and ice doesn't cause them to stick together. The chest at the bottom of the freezer is ideal for storing food containing meat.

Defrosting

1

Put the soup in the refrigerator, defrost in a microwave, or immerse the container in cold water. Never use hot water or leave to defrost in warm temperature for a long period of time as bacteria will start to multiply, potentially resulting in food poisoning.
2

Heat up the soup so it is piping hot.
3

Eat within one or two days after defrosting, and within three to four months of freezing.