Recipes

[sarahpanda]

What soups are always in your freezer for a quick thaw and supper?  Thanks in advance.

[chickenbutt]

I have split pea soup in the freezer, and turkey chili, right now.  I"m not really big on making soups, aside from the split pea and a couple different chilis.

I make HUGE batches.   Then, after cooled, I put into serving size Lock & Locks, freeze, then I pop them out and vacuum seal.   That way it stays pristine for ages.

You can pretty much freeze whatever soups you want!  

[dex]

Love your freezing technique.!

[chickenbutt]

Thanks!     Anything in my freezer is either vacuum sealed, or in Lock & Lock in the case of dry goods such as nuts, seeds, rice, etc (anything that doesn't produce moisture).

I'm a nut for proper food storage.

[cancun08]

@Chickenbutt

That's exactly what I do with my zucchini stew (which I will be making tomorrow) and it works like a charm!  Great minds....lol!

[Chicagoan]

I make sure I always have this soup frozen in the freezer.  I use my pressure cooker, but, can be simmered stove top.  I buy my containers from Amazon.

Robin's Great Northern Bean or Navy Bean Soup

1 lb Great Northern or Navy Beans, sorted for rocks and pre-soak in fridge overnight
Ham Bone or 2 Ham Hocks... a must for flavor
Diced Ham
Large can of Diced Tomatoes or 2 cans of regular size
Diced Onion
Diced Celery
Diced Carrots
Diced Potato... add potatoes after pressure cooking beans
1 Jalapeno Pepper finely diced, seeded
3 Bay Leaves
1/2 jar of Goya Sofrito (Mexican Aisle)
3 tbsp Knorr Caldo de Pollo seasoning (or any chicken seasoning)
pinch cumin
1/2 tsp Garlic Powder
Squirt of Sriracha Sauce or Cayenne Pepper (add to taste)
Water (do not exceed filling pressure cooker more than 3/4 full)
2-3 tbs Bacon Grease
salt and pepper to taste after pressure cooking

Directions...
In Electric Pressure Cooker on Saute Setting... Saute Onions, Celery and Carrots in Bacon grease, when soften add finely diced Jalapeno Pepper and saute peppers (do not burn).

Add Ham Bone and pre-soaked bean, Diced tomatoes and fill cooker to max water line (3/4 full) with Water, Sofrito and the rest of the ingredients with the exception of the Diced Ham.

Pressure Cook for 30 minutes and check for doneness... I like my beans fall apart tender so I bring back to pressure and cook longer if needed.  Adjust cooking time to your liking.

Release pressure, remove ham bone (clean ham from bone and add ham back to bean soup) add diced potatoes, diced Ham (I keep diced ham in the freezer), salt and pepper and Sriracha and cook with lid off until potatoes are cooked.

Note...  for diced ham, can buy a couple of thick sliced ham on sale from the Deli and dice to bite size. 

I freeze soup in pint size or quart size... freezer containers (bought "FREEZER" containers from Amazon).  A 8 qt pressure makes 7 pints or use freezer quart size.

[sweetee2]

When I make soup, it doesn't last long enough to freeze. Although I don't think anything with potatoes freeze well do they?

[Gr8Auntie]

@cancun08, would you mind sharing your recipe?  We love zucchini and enjoy trying new recipes using them.  I had a coworker that made a wonderful zucchini stew, but she wouldn't share her recipe.  The only thing that I knew about it was that it had zucchini, tomatoes, onions, and she would have a small container of either grated parmesan or romano cheese to sprinkle on top of each bowl.  I've tried to duplicate it, but mine never came out anywhere close to how terrific hers was......darn it all.  LOL

Thanks,

gr8auntie

[Bellabutterfly]

Hi Chicagoan!

That recipe sounds great...Thanks for sharing.

It is a copy and paste one for sure.

[Chicagoan]

Small diced potatoes in soup hold up excellent for me, I just make sure I don't over cook them to begin with.