Freezing soup

(Sorry--I didn't understand I needed to add comments.) I love to create big pots of soup for winter meals. But I've yet to understand why some freeze beautifully, while the flavors, textures, and consistancies of others are pretty much destroyed by freezing.

Most of the soups I make in large quantities are vegetarian and uncomplicated. Ingredients can include lentils, beans, or peas; a variety of fresh or frozen vegetables; various herbs and get the picture. Any thoughts? Rules of thumb?


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