Soups for the Freezer

Soups are an awesome way to fill the freezer! Here are some of our favorites!!

Spring Veggie Soup with Dill Dumplings

2 T. butter
3 stalks celery, sliced
2 carrots, chopped
3/4 cup green onion, sliced
1 cup asparagus stalks, trimmed and cut into bite sized pieces, cooked crisp tender
6 cups broth
2 cups packed spinach leaves
1/2 t. salt
pepper to taste

Dumplings:
1 cup + 2 T. baking mix
1/3 cup milk
3/4 t. dried dill

In Dutch oven, melt butter; add celery, carrots, green onions, and asparagus. Cook over med. heat until veggies softened (10 min.). Add broth. Cook until mixture comes to a full boil. Lower heat, simmer for about 20 min. Add spinach, salt and pepper. Continue cooking 5 min.

 Stir together dumpling ingredients. Spoon mixture on top to make six dumplings. Cover and cook for about 10 min until dumplings are done.

Taco Soup

1 lg. can crushed tomatoes
1 can corn with juice
1 can black beans, don't drain
1 can kidney beans, don't drain
1 can pinto beans, don't drain
1 pkg. dry Ranch dressing mix
1 small onion, chopped
1 pkg. taco seasoning
tortilla chips
shredded cheddar

Mix all the ingredients except the chips and cheese. Bag and freeze. To serve, put in a crockpot and cook on low for 4 to 6 hours. Serve with chips and cheese.

Black Bean 'n' Pumpkin Chili

1 med. sweet yellow pepper, chopped
1 med. onion chopped
3 garlic cloves, pressed or minced
2 T. olive oil
3 cups chicken broth
2 cans (15 oz each) black beans, drained
2 1/2 cups chopped chicken (or turkey)
1 can (15 oz) solid-pack pumpkin
1 can (14 oz) diced tomotoes
2 t. dried parsley
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 1/2 t. ground cumin
salt

Saute onion, pepper and garlic in oil. Transfer to a big pot or slow cooker for simmering. Stir in the remaining ingredients. Simmer.

Tortellini Soup

1 pkg mild Italian sausage

1 small bell pepper, chopped
3/4 cup onion, chopped

2 cloves garlic, pressed

5 cups broth

1/2 cup water

1/2 cup red wine

2 (15 oz) cans diced tomatoes

1 (8oz) can tomato sauce

1 (8oz) pkg tortellini

2 small zucchini, sliced

1/2 tsp. basil

1/2 tsp. oregano

1 T parsley

Parmesan cheese

Brown sausage with pepper, onion, and garlic. Drain grease. Add remaining ingredients except the zucchini and the tortellini. Bring to a boil. Reduce heat and simmer for 30 min. Add in zukes and cook a few more minutes. Bag and freeze. When reading to serve, thaw and warm then add the tortellini and cook according to the instructions on the tortellini package. Serve parmesan on top.

Jambalaya

1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces, cooked
2 T. olive oil
2 bunches scallions, white and green parts, chopped
1 bell pepper, chopped
2 garlic cloves, pressed
1 cup cooked brown or white rice
2 cups chicken broth
1 (14 oz) can diced tomatoes
Salt
Pepper
Heat olive oil in large pot. Saute scallions, bell pepper, and garlic. Cook til softened. Add broth and tomatoes and chicken and bring to a boil. Salt and pepper to taste. Simmer. Cool and place in Ziploc gallon freezer bags. Label. On day of serving, thaw and simmer in a pot. Add the cooked rice. NOTE: You don’t want to add the rice before freezing. It will absorb too much liquid. ANOTHER NOTE: You could also add some shrimp to this.