A plate of warm soup is that typical "comforting" taste, especially on cold winter days, or after a long tiring day at work. But it's also an efficient way to put to work all the vegetables that you've been keeping in the fridge for a long time because you don't want to throw them away.
In fact, why throw them away when you can make a super delicious soup with them! Housewives understand us very well at this point, but of course, like any other cooking, it happens that the soup is not consumed in one meal and you decide not to throw it away. Soup with fish, meat or other ingredients, according to the standard instructions of the USDA (United States Department of Agriculture), if the soup is stored in the freezer, it can stay in the refrigerator for up to four months.
The soup can be stored in an airtight glass container or plastic container with a lid to reduce the risk of any bacteria or mold. If you store a large amount of soup, divide it into smaller containers and just put it in the freezer.
When you want to eat it, take it out of the freezer, reheat it in a saucepan or microwave and enjoy.
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Source: Tasting Table
