Freezer Meals Day 5- Cheeseburger Soup

It's called Cheeseburger Soup but it has a little twist to it.  I wasn't totally blown over with this one, but the kids really liked it.  I'm going to make it a little differently next time, just to make it easier.  I like the toss it it, boil it down and scarf soups.  So I am going to try to simplify it just a bit.  I'll have my notes at the bottom.

My Mother-in-law made this one using gluten free flour and said that it worked great.  So those of you gluten free-ers out there, give this one a try!

Cheeseburger Soup

1/2 lb. ground beef        
4 cups potatoes, diced                                  

1/4 cup flour

3/4 cup onion, chopped
3/4 cup carrots, shredded    (I sliced baby carrots)                         

16 oz Sliced American cheese                                                                

3/4 cup celery, diced                                      

1 1/2 cups of milk

1 tsp dried basil                                               

1 tsp. dried parsley flakes                              

4 TBSP butter, Divided   

1 box chicken broth  

Salt and Pepper to taste                            

sour cream (as a garnish)

In a 3 quart saucepan, brown beef; drain & set aside.  In the same saucepan saute' onion, carrots, celery, basil and parsley in 1 TBSP butter until veggies are tender, about 8 minutes.  Add broth, potatoes & beef; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.  Meanwhile, in a small skillet, melt remaining butter.  Add flour; cook and stir for 3-5 minutes or until bubbly.  Add to soup; bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Add cheese, milk, salt and pepper; cook and stir until cheese melts.  Remove from the heat; blend in sour cream.  8 LARGE servings.

Cool soup, Pour into gallon or quart sized freezer bags. Label and date. Lay them flat on a cookie sheet to freeze flat, so that it's easier to stack in your freezer.    To Thaw, fun under hot water, and heat over the stove or in the microwave.  You can also toss it in the crock pot on low (from frozen) and let it sit for about 8 hours.

MY NOTES:  Next time I would just steam the vegetables (and the one tbsp of butter) and about a half cup of water in a smaller pot or skillet.  Make your "roux"  the flour and butter in your larger pot.  Melt butter and add flour.  Whisk to a paste, and cook for 1 minute. Then add milk. Stir and cook until thickened. Then add the rest of the ingredients. cook for another 8-10 minutes to get the veggies nice and tender and marry the flavors.  also, season your meat with salt and pepper when you are browning it.  It will give it a better flavor.

ONE MORE THING:  Always Always Always label your freezer meals.  So many times I've said "I'll remember what that is" when tossing leftovers in the freezer.... yep, did you know that they don't looked the same after about a week in the freezer? 

Hearty Beef Stew

This is my mom's recipe.  It is so good!  We will often can a bunch of jars at a time,  It makes to the fastest meal in the west.  And one of the best I might add.  I've also split this recipe into two freezer bags and just frozen them.  It makes for a fabulous crock pot freezer meal.  This recipe, makes quite a bit of stew.

Hearty Beef Stew

1 (5 lb) roast, cubed

6 large carrots sliced

4 large baking potatoes

1 large can Cream of Mushroom Soup

1 (46 oz) can V-8

1 tsp Parsley

salt and pepper to taste

 For all methods of cooking:  Stir soup, V-8 and seasonings into a large pitcher. 

Crock pot: toss meat and vegetabless into a large crock pot. Pour over the liquid mixture.  Cook on low for 8 hours. (or on high for 4 hours)

For a crock pot freezer meal- toss all ingredients (raw) into two (gallon) freezer bags. Pour liquid mixture into both bags evenly.  Freeze. When ready to eat, toss in the crock pot and cook for 9-10 hours on low and 5-6 hours on high.  

For canning:  Put desired amount of vegetables and meat into each jar.  Pour liquid mixture into the jars leaving a half inch of head space.  Process in a pressure canner for 75 min (pints) or 90 min (quarts)  Remove and allow them to cool on a towel on the counter. 

Mama Mia’s Minestrone Soup

I was first exposed to Minestrone soup when I tried it on a whim at Olive Garden a couple of years ago. I really enjoyed it. I came across this recipe about a year ago and fell in love with it!  The bacon really adds a delicious flavor. 

I adapted this recipe from Real Mom Kitchen.  I just use a good Italian seasoning instead of the different amounts of each herb. Make sure that it contains thyme, oregano and basil in it.  I got a good one from Costco.

Mama Mia’s Minestrone Soup



1/2 lb bacon, cooked and crumbled

1 large onion, chopped

1 cup celery chopped

Saute the onion and celery in bacon grease until tender.

2 cans Petite Diced Tomatoes

2 cans beef broth

2 small cans tomato juice

1 can northern white beans, drained and rinsed

1 can green beans, UNDRAINED

3 carrots, cut into chunks

2 cups shredded cabbage (not the pre-cut coleslaw mix, it’s too stringy when cooked)

2 cups of water

2 tsp Italian seasoning (make it a good one)

Bring the above ingredients to a boil, then reduce to simmer.  Simmer until vegetables are tender.  Then add:

1 cup of macaroni (rotini or shells work well)

Cook until macaroni is tender.  Top each bowl with Parmesan cheese to serve.

Zuppa Toscana

This is my favorite soup at Olive Garden.  It's seriously delicious!  One thing I found in making it, if you like really spicy soup, use the hot Italian sausage.  I was a little too much for me right now.  My kids really enjoyed the flavor but not the spice. They even ate the kale! Next time I think I will make it with the mild stuff. Just a heads up for ya. 

Also, I didn't have cream or chicken broth on hand.  I made the broth out of chicken bullion and substituted cream for 1/2 and 1/2. I also added a little extra half and half to make up for the lack of heavy cream. 

I read the instructions wrong and just left the meat in the pot from the beginning.  It broke the meat down into very small pieces but I don't mind that.  It actually married the flavors really well by doing that. You can also just add it back at the end if you like.

Zuppa Toscana



Yields 8-10 servings

1 lb ground Italian sausage
1 large white onion, diced
4 cloves garlic, pureed
10 cups chicken broth
1 pound (about 3 large) Russet potatoes, sliced into disks
1 cup heavy cream (I used 1 1/2 cups of 1/2 and 1/2)
1/4 of a bunch (about 3-4 cups) kale, torn into bite sized pieces
Salt and pepper, to taste

In a large soup pot, sauté together the ground sausage until the meat is browned. (drain fat if desired. I sauteed the onions and garlic with it. )When meat is almost cooked through, sauté the onions and garlic until softened, about 10 to 15 minutes. Add the chicken broth and heat until boiling. Add the sliced potatoes, cover, and simmer until potatoes are tender, about 20 minutes. Add the cream and kale and cook until heated thoroughly.

recipe adapted from The Pastry Affair

Skinny Soup

I have a delicious and nutritious one for you today!  My husband loves this soup.  It's a great one to help you get your daily vegetables in.  I found this recipe online and my husband changed it up quite a bit.  I really like the way he makes it.  It's loaded with fiber and all kinds of good stuff.  See health info below.

Skinny Soup



8 cups chicken broth

28 oz diced tomato (with juice)

2 tbs tomato paste

1 head of cabbage chopped 

1 large yellow onion diced

1 cup sliced carrots

1 can green beans (drained) 

2 large zucchini chopped 

1 green bell pepper chopped

4 celery ribs chopped

1 tbsp dried basil

1 tbsp dried oregano

1/2 tbsp dried parsley

1/2 tsp crushed red pepper

1 tsp granulated garlic (or about 4 cloves)

salt and pepper to taste

pepper

1 tbsp Oil

Pour olive oil into a pot and saute onions garlic and carrots 5 minutes. Add the rest of the ingredients and simmer on low for 1 hour.

Nutritional information

This makes 12 servings. 

Each serving is 79 calories

Nutrition Facts

Serving Size 340 g

Amount Per Serving

Calories 79

Calories from Fat 22

Totals with % daily value

Total Fat 2.4g   4%

Trans Fat 0.0g

Cholesterol 0mg                      0%

Sodium 546mg                       23%

Total Carbohydrates 10.1g     3%

Dietary Fiber 3.3g                  13%

Sugars 5.6g

Protein 5.3g

Vitamin A 55% • Vitamin C 65%

Calcium 5% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutrition Facts

Serving Size 340 g

Amount Per Serving

Calories 79 Calories from Fat 22

% Daily Value*

Total Fat 2.4g 4%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 546mg 23%

Total Carbohydrates 10.1g 3%

Dietary Fiber 3.3g 13%

Sugars 5.6g

Protein 5.3g

Vitamin A 55% • Vitamin C 65% Calcium 5% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet

Good points

• No cholesterol
• High in dietary fiber
• High in manganese
• Very high in niacin
• High in phosphorus
• Very high in potassium
• Very high in vitamin A
• High in vitamin B6
• Very high in vitamin C

Bad points

• Very high in sodium
• High in sugar

Recipe adapted from Calorie Count

Nutritional information can be found at caloriecount.com and type in the recipe under recipe analysis.

(take out words like chopped, diced etc)

Homemade Chicken Noodle Soup

There is something so comforting about homemade chicken noodle soup.  My favorite part is the homemade noodles.  Don't get intimidated by making your own noodles.  They are so easy. This recipe is very easy and basic.  It's also one that allows tons of room for creativity.  So have fun with it and make it the way you like it.  If you don't want to make your own noodles, you can also just add in egg noodles right at the end. But that's not nearly as yummy!

Homemade Chicken Noodle Soup



1 box of chicken broth

2 chicken breasts (cooked and cubed or shredded)

4 cups of chopped veggies (I used carrots, celery, corn and onions)

6 cups of water

Chicken Boullion cubes (optional, if you like a heavy chicken flavor2-3)

Combine all ingredients into a stock pot. Bring to a boil. Lower heat, cover and simmer until vegetables are cooked through.  Remember to cook your chicken ahead of time.

While it's simmering... do the following.

Mix 1 cup  flour, 1 beaten egg and just enough milk to moisten.  (do not over moisten. You want it to be a stiff dough.) Roll out onto a floured surface, turning over a couple times until it's no longer sticky. Roll thin and cut into thin strips.  (I like mine a little wider and thicker) Drop into boiling broth a couple at a time and boil 10 minutes more. Serve immediately.

Crock Pot You can also cook this in the crock pot. Add everything but the noodles and cook on low for 8 hours or high for 4. You will probably have to cook the noodles stove top, to get the pasta cooked through and firm.  Just add them to a pot of boiling broth and cook for about 10 Minutes.  Add them into the soup just before serving.

Vegetable Beef Soup

Here's another quick and easy one for ya.  This one, I threw together one night when I needed to use up some veggies, and it's been a huge hit ever since.  My favorite part is that my little one who refuses veggies at all cost, will even eat it.  I guess that's another reason why I like soups.  She will eat veggies if they are in soup.

If there is any veggies that you don't like, take em out. This recipe is really easy to change up according to your tastes.

Vegetable Beef Soup

1 Box Chicken Broth

1 lb ground beef (browned)

1 cup sliced carrots

1 cup sliced celery

3 medium potatoes (peeled and cubed)

1 can corn (drained)

1 can green beans (drained)

6 C. Water

pinch of crushed red pepper

2 tsp parsley

1 medium onion (diced)  or 2 tbsp dehydrated onions

1 small can tomato sauce

1 (28 oz) can petite diced tomatoes (or 3 large tomatoes diced)

salt and pepper to taste

Brown hamburger. Combine all ingredients into a large pot.  Bring to a boil.  Turn down heat to low. Cover and simmer until vegetables are cooked through. About 30 min. Stir occasionally.

Tip: the larger you cut your vegetables, the longer they will take to cook through.  So if you are in a hurry... chop them smaller.



To freeze:  Cook all the way and then freeze leftovers.  Thaw and heat through when ready to eat.  Store up to 3 mo. in freezer

Vegetable Chowder

I know I know, it's aver 100 degrees outside, why am I posting another soup?  This one is just so good.  I love how easy soups are.  It's a great way to get rid of some veggies that need to be eaten too.  This one is very similar to the Broccoli Cheese Soup that I posted a while back.  It's "souper" yummy!

Vegetable Chowder

1 cup butter

1 cup flour

6 cups milk

4-6 cups mixed vegetables chopped

1 box chicken broth

1/2 tsp onion powder (if you don't add chopped onions)

salt and pepper

2 cups shredded sharp cheddar cheese

First, chop any veggies, you like and add them to a pan or pot, to steam them.  Put about 3/4 cup water into pan with veggies.  Cover and steam on low until tender.  I like to use, potatoes, broccoli, cauliflower, onions (or about 1/2 tsp onion powder) carrots, corn etc.  (about 4-6 cups chopped into bite size pieces, not too small, except for the onions of course)

While the veggies are steaming, In a large pot, melt butter, whisk in flour.  Stir for 1 minute to whisk to a paste.  

Stir in milk and chicken broth, continue stirring (medium heat) until thickened.

Pour in the steamed veggies. You can drain or add the little bit of water that's left. I just add it in. It's not enough to effect it too much. Stir well, then add in cheese, salt and pepper.  

Heat through to melt cheese. (If the veggies need a little longer to cook, keep on low for as long as needed to make them nice and tender.) Remember to stir frequently, to avoid burning the bottom. Serve immediately.  Bread bowls are delicious with this soup!



Crock Pot Chicken Tortilla Soup

Ok I know I know, it's hot outside, quit with the soups already! But I love soups so much. It's a great way to get the kids to eat their veggies, if you have some picky ones. Soups make life so much easier!  You just throw it in the pot and let is simmer.  This one is even better because its done in the crock pot!  No heating the house!  You can cook it on the stove very easily. But if you have a crock pot... use it.  The flavors marry together so much more, its awesome!

This one is also a huge hit in my family!  Even for my littlest one.  If you do this one on the stove, I would cook the chicken ahead of time.  And simmer it on low for a while to let the flavors meld together.  If you are using a crock pot, just throw every thing in raw!

 Crock Pot Chicken Tortilla Soup



1 can black beans, drained
1 can corn, drained
1 can (14.5 Oz) diced tomatoes

1 packet taco seasoning

1 1/2 C water
1 can (8 oz)tomato sauce
1 can (10 3/4 oz) cream of chicken soup
2 C milk
2-3 boneless chicken breasts

In crock pot, mix Taco seasoning, water, tomato sauce, soup, and milk. Add chicken, black beans (drained) Corn (drained) and tomatoes. Cook on low 6-8 hours. Take out chicken and shred or dice,(just before serving) then put back and stir it all together. Serve with sour cream, shredded cheese, avocado, and/or tortilla chips.

this recipe comes from Blogger Buffet

Carrot Chowder

Carrot Stew, Carrot Stew It's our favorite thing to do...   I used to sing that song in elementary school, and every time I make it to this day.  My mom made this soup for us all growing up.  Its so yummy!  if you want to can this, combine all ingredients raw, and using half the water into a large bowl. Then pour into quart jars and process in a water bath for 90 min! Instant meal in the future! Also, I like to make a double batch and freeze half of it.

The picture didn't turn out too well. I'll take another one when I make it again.  I should be getting my new camera this week. Yippee!!!  Lets hope that it takes some beauties for ya'll.

Carrot Chowder



1 lb. Hamburger

½ C. diced celery

½ C. diced green pepper

1 med onion, diced

1 C. Water

½ tsp. salt

4 C. tomato juice

2 small cans cream of celery soup

1 ½ c. water

2 ½ c. shredded carrots

1/8 tsp marjoram

½ tsp garlic powder

½ tsp pepper

¼ tsp. salt

1 tsp sugar

In a large stock pot, combine first 6 ingredients. Saute' until tender. Add remaining ingredients. Simmer for ½ hour.

Black Angus' Baked Potato Soup

This has got to be the best potato soup that I have ever tasted!  I got the recipe from a friend of mine. I'm not sure if it's a copy cat or their actual recipe, but either way it's delightful! I know it's getting a little warm for soups right now, but I love my soups even in the dead of summer, so I wanted to post it. 

Black Angus' Baked Potato Soup

4 Lg. Baked potatoes

2/3 C. Butter

2/3 C. Flour

6 C. Milk

4 green onions (diced)

12 slices bacon, cooked crisply and chopped

¼ tsp. pepper

½ tsp. salt

1 ½ C cheddar cheese, shredded

8 oz sour cream

Bake Potatoes. Remove skins and discard. Put rest of potato in mixing bowl . Set aside. In a large pot, melt butter; then add flour. Whisk to paste. Cook for one minute. Add Milk. Stir constantly until thick and bubbly. Remove from heat. Add potatoes, salt, pepper, bacon and green onion. Stir until combined. Add cheese and stir until melted. Add sour cream. Serve in soup bowls or bread bowls. Top with extra cheese, onion, bacon, and/or sour cream.

Tip: if you need to, smash the potatoes up witha a wisk or a potato masher either in the bowl or in the pot.

Tastes Like Lasagna Soup

This recipe comes from Paula Deen.  As you know by now, I love my soups! This one has got to be the best soup on the planet! I changed it up a little bit from her recipe, to make it even better for us.  Mmm, I love this soup. The best part, is that it tastes just like lasagna. It's amazing!

Tastes Like Lasagna Soup



1 lb ground beef

1   onion, chopped
3   cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1   (32 ounce) box chicken broth
2   (14.5 ounce) cans petite diced tomatoes
2   (8 ounce) cans tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
2/3 cup grated Parmesan cheese
2 cup shredded mozzarella cheese

In a large stock pot, combine ground beef, onion, and garlic. Cook until browned. Stirring occasionally. Drain well. 

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese. Top with mozzarella and serve immediately.

Taco Soup

Here's is another favorite of mine that came from my Mother-in-law.  I love her cooking! Can you tell?  There are so many variations of this dish, but I really like her version. I like mine thick. I use my chips as my spoon.  The rest of my family likes it a little more soupy and they crush their chips into it. Either way it's a winner at this house!

Taco Soup

2 cans kidney beans (drained)

2 cans corn (drained)

1 lb hamburger (cooked)

1 can tomato paste

2 cans tomato sauce

2 pkgs taco seasoning

2 cans tomatoes (stewed)

Water to desired consistency

Cook hamburger, combine all ingredients in crock-pot or stock pot.  Heat and serve. Serve with chips, olives, avocado, cheese and sour cream. Can be served thicker as a dip or more as a soup.

Cafe Corn Chowder

This is my all time favorite soup!  I've searched online for Mimi's Cafe Corn Chowder and found a few copy cat recipes. They just didn't seem to be the same.  Then one day I found it on the actual  Mimi's Cafe site. You can't get any closer than their own recipe right? I love that they share their recipes.  Seriously, I think it's so awesome!  I have found that some brands of frozen corn have huge kernels and they are really chewy.  It really made my soup far less enjoyable when I used that kind.  You will want to find a good quality frozen corn to make it the best it can be. My favorite so far was the brand from Costco.

Cafe Corn Chowder

¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream

Melt butter in saucepan over medium heat. Add in the flour and whisk until smooth and a roux forms (2 minutes). Add onions and celery and saute 5 minutes until soft but not brown. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth. Cover and simmer until potatoes are barely tender, about 30 minutes. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes. Season to taste with additional salt and pepper if needed.

Broccoli Cheese Soup

I have really enjoyed making this dish for dinner guests. It's a huge hit! I adapted this recipe from another creamy vegetable soup recipe I got from my friend.  The thing that makes this soup the best, is the sharp cheddar cheese. You can make it with regular cheddar cheese, but it just doesn't give it that robust flavor that the broccoli needs.

Broccoli Cheese Soup

1 cube butter
1/2 cup flour
6 cups milk

2 potatoes cubed
2 bunches broccoli chopped
1/2 onion diced
1 can chicken broth
2 cups of sharp cheddar cheese 

Put all vegetables in a pan with a half cup water. Cover and cook on low to steam until tender. Stir frequently.

In a stock pot on medium heat, melt butter, add flour and stir until thickened.  Slowly stir in milk and stir until thickened (it will get creamy... not really thick.) Add vegetables, broth and stir in cheese.  let simmer (10-20 minutes) until vegetables are soft. stir frequently to prevent burning.

Chicken Soup

This recipe is one of those comfort foods that just hits the spot. I remember my mom making this soup when I had a cold and it always made me feel better! This one works great in the crockpot on low for about 6 hours.

Chicken Soup

1 box chicken broth

4 cups water

1 tsp parsley

2 chicken breasts cooked and shredded

1 cup celery diced

2 cup potatoes diced

1 cup carrots

1 can green beans

1 can corn

1 cup diced onion

1 cup diced green bell pepper

Pinch or two of crushed red pepper

Salt and pepper to taste

Cook Chicken and shred it. (I like to boil the chicken in the broth to flavor it really well.) combine all ingredients into a stock pot and bring to a boil.  Cover and simmer for about 20 minutes until vegetables are tender.