To Freeze: Cool soup to room temperature; seal in a large zip-top plastic freezer bag. Lay bag flat in freezer; freeze up to 2 months.
To Thaw: Microwave soup in bag at MEDIUM (50% power) for 4 minutes or until pliable.
To Reheat: Pour soup into a Dutch oven. Cover and cook over medium heat until thoroughly heated (about 20 minutes).