When it comes to make ahead meals, I like to make soups and stews to freeze. Some of my favorite ones to make happen to be soups that contain beans, because beans are healthy for you to eat and their texture reheats well after freeze freezing.
When I make soups to freeze for later use, I often double up my recipe ingredients. Once the soups are cooled, I place them in 6 cup and 8 cup containers. When freezing soups, you always want to leave 1″ of head space in your container to allow the soup to expand.
You can freeze them in freezer safe plastic containers or in mason jars. Label them appropriately before placing them in the freezer with the name of the contents along with their expiration date. This soup will keep up to 3 months if frozen properly in an airtight freezer storage container
- 2 Tablespoons olive oil
- 1 lb. smoked turkey sausage, sliced into bite-size pieces
- 5 cloves garlic, minced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 1 can low-salt chicken broth
- 1 dash red pepper
- 1 (15 ounce) can red kidney beans, drained
- 1 (15 ounce) can pinto beans, un-drained
- 1 (15 ounce) can baked beans
- 2 Tablespoons brown sugar
- Brown the turkey sausage in the olive oil in a large stock pot.
- Remove the sausage from the pot and leave the olive oil in the pot.
- Cook garlic, celery, onion and the spices in the same oil.
- Pour in the chicken broth, stir in the crushed red pepper.
- Put the sausage back into the pot and bring to a boil, cover and simmer for 30-45
- Stir in the beans and brown sugar.
- Cook the soup for 15 minutes over medium heat.
- Let cool and then freeze in appropriate containers.
- To reheat: Thaw in fridge 24+hours. Reheat in microwave safe container or in pot on medium on stove.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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