Yields 6 servings, approximately 1 1/2 cups each.
I season soups as I layer in ingredients. I measured out 1/2 teaspoon of salt to start, used 1/2 of it to season my vegetables as they cooked then used the remainder to taste at the end. We are watching our sodium intake. Additionally, I found out the hard way that creole seasoning is VERY SPICY once it cooks. I used way too much (1 tablespoon) and had to actually pour off some of the soup liquor and replace it with plain water and broth. Lesson learned: go lightly with the creole seasoning while cooking. You can always add more at the end.
I usually allow the soup to cool and then store in the refrigerator for a day or two before putting leftovers into the freezer. I use either zip-top freezer bags or 24 oz. Glad FreezerWare containers.