Soups and Stews for the Freezer

Making soups and stews ahead of time is one of the most beneficial task you can do you for your family. For many reasons, soups and stews for the freezer are the perfect answer to those days when you need a quick healthy meal. Maybe your husband will be home alone with the kids and you need to give him a good idea for a quick dinner so they don’t eat junk food all night – try freezer soup or stew. All he will need to do is heat the container in a pot of shallow water and in about 30 minutes your family will have their hot healthy soup or stew on the table.

Chicken Tortilla Soup


o 1 tsp olive oil
o 1 c chopped onion
o 2 garlic cloves, minced
o 2 cup shredded chicken breast
o 1 c frozen corn
o 1/4 c dry white wine
o 1 tsp cumin
o 1-1/2 tsp Worcestershire sauce
o 1/2 tsp chili powder
o 2 (14.25 oz) can chicken broth
o 1 14.5 oz can diced peeled tomatoes (do not drain)
o 1 10.75 oz can condensed tomato soup undiluted


Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté for 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a biol. Reduce heat and simmer 1 hour.

To freeze soup place family sized portions, into freezer containers. To reheat from place the container in a covered pot with about 3 cups of water and boil for about 30 minutes. Add soup to dinner bowls and top with tortilla chips and sour cream.

Tex- Mex Stew


* 1 pound ground beef
* 1-1/4 cups thick and chunky salsa divided
* 1 cup, packed cilantro leaves chopped and divided
* 1 cup chopped onion
* 1 teaspoon minced garlic
* 1 teaspoon cumin divided
* 1/4 teaspoon salt
* Vegetable cooking spray
* 1 can (17 ounces) whole kernel corn drained
* 1 can (14-1/2 ounces) chicken or vegetable broth
* 1 can (15 ounces) black beans drained & well rinsed
* 1 can (4 ounces) chopped green chilies
* 1/4 + teaspoon chili powder
* 1/4 teaspoon dried oregano leaves


In medium bowl combine turkey, 1/4 cup salsa, 1/2 cup cilantro, onion, garlic, 1/2 teaspoon cumin and salt. Form mixture into 16 meatballs.

Place meatballs on (10 x 15 x 1-inch) baking pan sprayed with vegetable oil. Bake at 400 degrees F for 25 to 30 minutes, or until meatballs are lightly browned and no longer pink in center.

Meanwhile, in a 3-quart saucepan combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano. Increase heat and bring to boil. Reduce heat to medium and cook uncovered for 5 to 10 minutes or until mixture is heated throughout.

To freeze soup place in a freezer safe container and store in freezer. Reheat in pot until heated through. Serve in a bowl over corn chips.

Freezer cooking is great and soups and stews make a great addition to any freezer.

For more recipes like this and some freezer cooking guidelines, get this great freezer cooking guide.