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Thursday, September 15

Freezer Cooking : Soups On!

See more freezer cooking recipes here!

Vegetarian Taco Soup 
Ingredients
  • 1 can pinto beans 
  • 1 can kidney beans 
  • 1 can black beans 
  • 1 can corn 
  • 1 can Rotel
  • 1 can diced tomatoes 
  • 1 packet ranch seasoning 
  • 1 packet taco Seasoning
Directions

  1. Insert all the ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours. 
  2. Top up with cheese, sour cream, tortilla chips, fresh cilantro and any topping of your desire.
    1. To Freeze : Allow to cool and insert the contents into a freezer bag or container.
    2. To Reheat : Thaw overnight in the refrigerator and reheat just prior to serving.
Zuppa Toscana Soup 
Ingredients
  • 3/4 c onions, diced 
  • 1 slice bacon 
  • 1 1/4 tsp garlic cloves, minced 
  • 2 oz chicken bouillon 
  • 1 qt water 
  • 2 potatoes, diced
  • 2 c kale, shredded
  • 1 1/2 c crumbled sausage (pre-cooked)
  • 3/4 c heavy whipping cream 
Directions

  1. Heat a skillet and brown the sausage. 
  2. Crumble the sausages and place in a bowl. 
  3. Insert the bacon and onions into a saucepan and sauté the onions until tender. 
  4. Toss in the garlic and leave for one more minute. 
  5. Stir in the chicken bouillon, potatoes and water and allow the mixture to simmer for 20 minutes. 
  6. Add the balance ingredients and let the mixture simmer for 5 minutes more. 
    1. To Freeze : Allow to cool and insert the contents into a freezer bag or container. 
    2. To Reheat : Thaw overnight in the refrigerator and reheat just prior to serving.
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