Freezing Soup

Freezing soup now is a good step toward a quick-and-easy meal later.

1. Cool the hot soup quickly by placing it in a bowl set over another bowl filled with ice water. This method allows less time for bacteria to grow. 2. Once cool, quickly transfer the food to moisture- and vapor-proof freezer containers. Use small containers to allow food to freeze quickly, which slows bacteria growth.

• Remember, soups and other liquids or semiliquids expand when they freeze, so leave about 1/2-inch space below the rim.
• Thaw frozen foods in the refrigerator or in the microwave, never at room temperature.