Sounds like a good time! I'd be interested to hear how some of those stand up to freezing.

I often think I should make more soup for light dinners. But with the exception of avgolemono, I could probably count on one hand how many soups I've made in my life. Now if I knew which would freeze well...

"Slimming" vegetable - was that a typo/autocorrect, or what does that mean?

I will report back on the soups on how they freeze. I freeze all kinds of soup all the time and have never had a soup not hold up well.

The slimming soup is a soup from Women First magazine. It was an except of a book on soups that help with weight loss.

Here is the recipe:

1 3/4 lbs lean ground beef, turkey, or chopped chicken*
1 tsp/ olive oil
1 large onion, peeled, chopped
1 large red, yellow, or green pepper, seeded, chopped
1 large yellow squash, chopped
8 oz mushrooms, chopped
1 tsp. chopped garlic
1 bottle 46 oz reduced sodium tomato or veggie juice
1 can 15 oz pinto, garbanzo, or black beens, rinsed, drained.
1 can 14 oz crushed tomatoes
1 tbs. fresh lime juice
1 tbs. ground cumin
1/8 tsp. cayenne pepper or to taste
1/4 cup each fresh cilantro and parsley leaves, chopped.

Cook meat in olive oil until cooked, drain, remove from pot. In same pot cook onions, peppers, squash, mushrooms and garlic 5 min or until tender crisp. Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne, and cooked meat. Add up to 1 cup of water if desired. cover, bring to simmer, do not boil. Let simmer 20 min. Add cilantro parsley, cover, simmer 5 min. Garnish with cheese if desired. Can be stored in refrigerator up to 5 days or frozen.

* can use 1 additional can of beans instead of meat
Other suggestions to reduce digestive yeast are to double the garlic, add some daikon and eggplant and just cook a little longer.

My adjustments are:
I use an extra can of beans instead of the meat.
I do not use mushrooms as I don't like them.
I use only half the amount of cocktail juice and instead use homemade turkey or chicken broth for the other half. I do this as it seems a little to "tomatoey" to me with 46 oz of tomato juice. Also note to read the labels on cooktail or tomato juice. I find the regular juice often has less sodium then the reduced sodium juice. I use lemon or line juice, whatever I have. I do add daikon when I can find it.