Make Ahead and Freeze Crockpot SOUPS (with grocery list)

From the famous blogger that brought you “Make Ahead and Freeze Crockpot Meals” (http://femiology.com/make-ahead-freeze-crockpot-dinners-feed-your-entire-family-for-3-4-per-meal/) and “Make Ahead and Freeze Casseroles” (http://femiology.com/13-make-ahead-and-freeze-casseroles-and-grocery-list/) which are globally recognized and super easy to make, here’s another great list of make ahead meals that your family can enjoy during this prolonged winter season! These recipes and grocery list will make 11 freezer meals, and each meal feeds between 4 and 5 people, depending on how much your family eats. First, I will share some of my favorite recipes as well as answer questions that most people have, then provide a shopping list so you can buy all the ingredients for these meals, make them all at once, and literally save them for a rainy day! Enjoy and please share!

 freezera mealstogether

Black Bean Taco Soup

This recipe makes 2 bags. Split these ingredients between 2 bags.

1 lb lean ground beef (we used turkey beef)

1 medium onion, chopped

1 package mild taco seasoning mix

1 (16 oz) bag frozen corn

1 (16 oz) can black beans drained and rinsed (my sister is allergic to beans so we put half of this can in one bag, marked it, and put the rest away in the refrigerator. The other bag is labeled “Taco soup” without beans)

1 (14 oz) cans stewed tomatoes (half in each bag. I drained these most of the way)

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilis

1/4 cup olives (optional)

Directions: Brown meat and onion, drain. Let meat cool for a minute, then dump into two freezer bags and mix together. Let the excess air out, lay bag flat, and zip bag closed.

Directions to write on bag: Thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours. Serve with tortilla chips, cheese, sour cream, and guacamole.

—————————–

OLYMPUS DIGITAL CAMERA

Crockpot Potato Soup

This recipe makes 1 bag. Add all ingredients to one bag.

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

Need day of cooking:

2 cups milk and 1 cup Cheddar Cheese

Optional: Leave out ham and top with cooked turkey bacon the day of cooking.

 

Directions:  Chop potatoes (after boiling them), celery, onion and ham.  Toss it all into ta freezer bag with water, chicken bouillon granules, salt and pepper.

Directions to write on bag: Cook in crockpot on low for 8 hours or high for 4 hours.  An hour before cooking time ends, add 2 cups of milk and one cup of cheese.

——————————

chickennoodle

Chicken Noodle Soup

Makes 2 freezer meals. Divide ingredients evenly into 2 bags.

2 cans chicken broth

1/2 cup carrots (diced or grated)

1/2 cup chopped celery

4 large boneless, skinless chicken breasts, raw

1 t. onion powder

1 t. garlic powder

1 t. Italian seasoning

salt & pepper to taste

Need the day of cooking:

10 oz medium egg noodles (per bag of soup cooked)

 

Directions: Divide all ingredients (except noodles) evenly into 2 large ziploc bags. Lay flat and freeze.

Directions to write on bags: Cook on low for 6-7 hours or high for 4-5 hours. One hour before finished, shred chicken and add cooked noodles to soup, then continue cooking until finished.

—————————-

veggiebeef

Vegetable Beef Soup

Makes 2 freezer meals. Divide contents evenly between 2 bags.

1-2 lbs of browned beef (can substitute with turkey beef)

1 medium onion, (chopped)

1/2 t. salt

1/4 t. pepper

3 cups water

1 can (14-1/2 oz) Italian diced tomatoes, undrained

1 can (11-1/2 oz) vegetable juice (I used V-8)

1 cup  celery (chopped)

1 cup carrots (chopped)

2 T sugar

1 T. parsley flakes

2 t dried basil

1 bay leaf

3 potatoes

Directions: Boil potatoes, cool and slice into 3/4” cubes. Brown meats, then cool. Place all items (cooled) including potatoes into 2 freezer bags.  Label & Freeze.

Directions to write on bag: Thaw overnight. Cook on high for 4-5 hours or low for 8 hours.

—————————–

Turkey Veggie Soup

Makes 2 freezer meals. Divide contents evenly into 2 freezer bags.

2 pounds ground turkey beef

1/2 medium onion, diced

1 16 oz bag of frozen mixed vegetables

1 can white beans, drained

2 cups of frozen corn (or 1 can)

2 cups carrots, sliced

5 cans of diced tomatoes & green chilies

2 cups of water

 

Directions:  Brown meats and let cool. Then divide all ingredients evenly into 2 freezer safe bags.

Directions to write on bag: Thaw overnight or for 24 hours. Cook on low for 6-8 hours or high for 3-4 hours.

————————-

broccheese

Cheesy Broccoli Soup

Makes 2 freezer bags. Divide ingredients evenly between 2 freezer bags.

42 oz frozen chopped broccoli florets (I bought 3 14 oz size bags)

3 10.75 oz cans of cheddar cheese soup

3 cans evaporated milk

1 teaspoon of Garlic Powder

1.5 teaspoons of black pepper

1.5 cups of Chopped Onions

Cheddar Cheese (needed the day of cooking)

 

Directions: Divide all ingredients except cheddar cheese into 2 separate freezer bags. If you wish, you can divide the cheddar cheese into 2 mini sandwich bags and staple to the outside of each soup bag and freeze with it. Careful not to put holes in your freezer bags! This may cause leaking.

Directions to write on bag: Thaw overnight or for 24 hours. Cook on low 4-6 hours or high for 2-3 hours.  Top with cheddar cheese.

——————————–

SHOPPING LIST:

Meats:

5 lbs lean ground beef (we used 3 lbs turkey beef, 2 lbs cow beef)

3/4 cup diced cooked ham

4 large boneless, skinless chicken breasts

 

Produce:

6 medium onions, chopped

5 lb bag of medium russet potatoes

2-lb bag of carrots (or 4 cups worth; can be sliced, peeled, or bought as carrot sticks. Either way, you’ll chop them smaller)

1 bunch of celery

 

Frozen:

2 (16 oz) bags frozen corn

1 16 oz bag of frozen mixed vegetables

42 oz frozen chopped broccoli florets

 

Canned:

1 (16 oz) can black beans

1 can white beans, drained

1 (8 oz) can tomato sauce

1 (14 oz) can OF stewed tomatoes

1 can (14-1/2 oz) Italian diced tomatoes

1 can (11-1/2 oz) vegetable juice (I used V-8)

2 cans chicken broth

1 (4 oz) can diced green chilis

5 cans of diced tomatoes & green chilies

1/4 cup olives (or smallest can) – OPTIONAL

3 10.75 oz cans of cheddar cheese soup

3 cans evaporated milk

 

Seasonings/Oils:

salt and pepper

onion powder

garlic powder

italian seasoning

sugar

parsley flakes

dried basil

1 bay leaf

 

Others:

1 package mild taco seasoning mix

2 tablespoons chicken bouillon granules

2 cups milk (needed day of cooking)

1 cup Cheddar Cheese (needed day of cooking)

10 oz medium egg noodles (needed day of cooking chicken noodle soup)

Cheddar Cheese

————————————————————————————————————————-

Common Questions:

How long will these soups last? – Leftover soup will last up to 3 days in the fridge or up to 1 month in the freezer (just to be safe, but mine have lasted 2 months just fine). Follow these steps on how to freeze and store soup and you’ll be set all winter long!

How many people do these serve? – I can easily feed a family of 4-5 with one bag of soup. And there’s always leftovers. To be safe, I’m going to say that each bag served 4-5 people, depending on how much your family eats.

How do I freeze these soups? – first cool the soups down (only if pre-cooking is required for your recipe). While you’re waiting for the soup to cool, write the name of the soup on a gallon-sized ziploc bag with a permanent marker, as well as reheating instructions. Then pour the ingredients into a gallon-sized freezer ziploc bag. Be sure to let out any excess air from the bag before sealing shut. Lay bags flat in a single layer in the freezer; when frozen, stack bags to save space. Then freeze!

How do I reheat these soups? – Each recipe can be thawed overnight in the fridge. Thawing isn’t necessary unless you plan on cooking the meal over the stove-top. If you plan on throwing it all in the crockpot, simply run hot water over the frozen bag long enough to break the ingredients into chunks, throw it all in the crockpot frozen, and follow regular cooking directions.

Potatoes, can you freeze them without them turning black? – YES!!!! Always blanch your potatoes, or boil them for 15 minutes or until soft, and then slice and cool them to add into your recipes. They will not turn black if you boil them first before adding them to your recipes.

Any healthier options? – any of these ingredients can be substituted for more healthy or all-natural ingredients. For example, you can use low-fat cheese if the recipe calls for cheese, you can use all-natural or homemade sauces or seasonings, as well as adding more veggies and all natural (or homemade) broth!

soupbowla

——————————————-

*Recipes adapted from Southern Living and Side Tracked Sarah. Images obtained from Google.

 

 

 

 

 


Fatal error: Uncaught Exception: 12: REST API is deprecated for versions v2.1 and higher (12) thrown in /home/content/p3pnexwpnas10_data03/17/2670817/html/wp-content/plugins/seo-facebook-comments/facebook/base_facebook.php on line 1273