Some tips on freezing soups and stews: Try storing them in shallow containers, which will make freezing and thawing more efficient. The individual portions are excellent. If you can anticipate, place the container in the refrigerator the day before or the morning of the time you want to eat it to allow it to thaw. Alternatively, consider a two-pronged strategy, using the microwave to loosen foods from the container (try a reduced heat level or use the defrost feature) before transferring them to a saucepan to finish heating. You can also briefly run your container under running tap water just enough to loosen it from the sides before heating on the stovetop. The government recommends bringing soups back to a boil for safety. For best quality, use frozen soups and stews within 2-3 months.
