Easy Freezer Meals
Soups

Recipes for Easy Freezer Meals Soups

All of these easy freezer meals soups I have tried at my house and they are not only freezer friendly but kid friendly.

Lentil Soup
2 tablespoons olive oil
1 onion chopped
3 carrots grated or cut in small pieces
¾ teaspoon marjoram
1 28 oz. can tomatoes
7 cups beef or chicken broth
1 ½ cups dried lentils
In skillet or large saucepan saute onions and carrots in 2 tablespoons olive oil until tender. In blender puree tomatoes with their juice and add to saucepan. Add broth, onion mixture and lentils together. Cook on medium-low covered for one hour or until lentils are tender. Season with salt, pepper and parsley if desired. Allow to cool and pour into freezer containers.

Ham and Bean Soup
2 cups dried beans
8 cups water
1 onion, chopped
1 teaspoon chili powder
Ham bone
1 garlic clove
28 oz. can tomatoes
Bay leaf
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons lemon juice
Wash and sort beans. Soak overnight. Cover beans with water in a large pot and bring to a boil. Remove from heat, cover and let stand 1 hour. Drain water and rinse. Add remaining ingredients and simmer for an additional hour and 15 minutes. Allow to cool and place into freezer containers.

Beef Barley Soup
1 pound ground beef
1 onion chopped or pureed in blender
2 teaspoons oregano
1 large can of tomatoes, pureed in blender
4 Cups beef broth
2/3 Cup barley, uncooked
Brown beef with onion. Season with salt and pepper and add oregano. Drain meat and add to a soup pan. Add pureed tomatoes, barley, and beef broth to pan. Cook until barley is tender. If desired add a bag of frozen vegetables 10-15 minutes before serving. Allow to cool and pour in freezer containers.

Cream of Potato Soup
2 Cups potatoes, cubed
1 small onion, optional
1 carrot
1 celery stalk
1 cup cauliflower pieces
Water to cover
2 teaspoons chicken bouillon or 2 cubes
1/4 Cup milk
Cut vegetables into slices or cubes. In soup pan place potatoes, onion, carrot, celery and cauliflower. Add water to cover up vegetables. Cook and simmer on medium until vegetables are tender. Add half of soup mixture into blender. Add bouillon and milk to blender also. Puree several seconds. Add back to saucepan and stir together. Allow to cool and freeze in smaller containers. 

~~Normally potatoes don't freeze well but since you are running the soup through the blender it will work well for the freezer.

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Homemade Chicken Soup
14 cups water
4 pounds chicken
2 large carrots
2 onions, quartered
6 cloves garlic, peeled
2 bay leaves
2 celery stalks including celery leaves
2 teaspoons salt
1 tablespoon parsley

In a large stockpot place all ingredients and bring to a boil. Turn down to medium-low and allow to cook about 1 hour. Allow to cool slightly and strain broth into a pan to cool completely. Once chicken is cool enough to handle, shred meat off bone. (save and freeze chicken in 1 or 2 cup increments) Use the broth for making soup and the cooked vegetables can be thrown out. The broth can be divided into portions and frozen like this once it is completely cooled.

When ready to cook dinner add chopped carrots, chopped vegetables of your choice and chopped cooked chicken to your broth. If needed add 1-2 chicken bouillon cubes. You can add noodles, ravioli, turkey meatballs or dumplings to finish the soup off.

Vegetable Beef (or Chicken) Chili
1 lb. ground hamburger or ground chicken
onion, grated
28 oz. diced tomatoes
15 oz. tomato sauce
1 tablespoon or to taste chili powder
1 teaspoon cumin
1/2 teaspoon seasoning salt
2 cans chili beans or black beans or if using fresh 3 cups soaked overnight and cook

In large pan cook hamburger and grated onion until hamburger is browned. Drain and wipe pan with a paper towel. Add hamburger back to pan. Add diced tomatoes, tomato sauce, chili powder, cumin, seasoning salt and beans. Cook in a crockpot or on the stove at least 30 minutes. Before freezing allow to cool and portion into freezer containers.

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