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Freezer Cooking Soup and Stew Recipes For Those Cold Winter Months

With the cold autumn and winter months rapidly approaching, I thought it should be my freezer cooker queen duties to share with you a few of my favorite soup recipes for this time of year.

I try to make hearty soups in the winter, to fill the stomach and warm the soul.

There are two tips I have learned about freezing soup. First, allow the soup to cool completely before putting it into the freezer. Second, when storing soup, use plastic microwaveable containers to freeze. This way it can go from freezer to microwave without anything in between.

Typically I begin to heat up a frozen soup for about two minutes in the microwave. I pull it out and stir it a little and put it back in for about two more minutes. Stir again and then every minute or so there after check on it.

Here are some great soup/stew recipes:

Beef Stew

2 to 3 pounds chuck roast cut into about 1 inch pieces

5 potatoes cut into 1 inch pieces

1 pound carrots-cut into slices

1 med onion-rough cut into chunks

4 rib celery rough cut into 1 inch pieces

1/3 cup Beef Stew Mix

3 to 4 TBS Cooking oil

Dredge the meat in the Beef Stew Mix and brown in the oil in pressure cooker. Set aside the left over Beef Stew Mix. Add 3 cups water and cook 1 hour. Add the rest of the ingredients. Cover and cook for 30 minutes. Remove 1/2 cup of the cooking liquid and allow to cool down for 15 minutes. Use the remaining beef stew mix ( You will need 2 TBS) and make a slurry with the cooking liquid. Slowly add the cooking liquid to the liquid in the pot. Heat and bring to a gently simmer. Simmer till thickened slightly. Salt to taste if needed.

Serves 6

Potato Soup

4 Large Potatoes, Diced

1 Small Onion, Diced

1 Cup Whole Milk

1 Cup Ham, Diced

1/2 Stalk Celery, Diced

2 Tbs Butter

2 Tbs Shortening

Salt And Pepper To Taste

Melt shortening in large soup pot. Add onions and celery and cook until onions are opaque (kind of clearish). Add ham and potatoes and enough water to cover potatoes by 1/2 inch. Add salt and pepper. Gently boil till potatoes are very tender. Add the milk and the butter heat till hot but not boiling.

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