Freezer Bag Soup

I love soups! LOVE THEM! Many of my soups are quick to throw together but if I have to do a lot of chopping I’ll have to save it for the weekend when I have more time. Unless…

taco soup

Unless I use this tip! Make an extra Freezer Bag Soup!

Freezer Bag Soup

Next time you make soup get our a gallon-size freezer bag (or a freezer-safe pitcher if you don’t want to use a freezer bag) and make a soup for later. You can also prep several of these on the weekend.

I have not tried this with soups that contain pasta but I advise against it. 

freezer bag soup

Here are a few of the soups I recommend!

Taco Soup and/or Enchilada Soup

The first time I tried this method I was making Taco Soup. I had already batch cooked some beans and was ready to make soup. I decided to make one on the stove and add the exact same contents to a zip lock freezer bag for an easy meal on another day. I let it thaw in the fridge over night then poured it in the Crock Pot in the morning with some extra water. Viola!

Green Chili, Cilantro and Lime Soup

This one can be made two ways. You can add everything except water to the bag and store it in the freezer OR you can add just the dry ingredients together and store it in the pantry. If you choose the second option I recommend that you write on the bag the rest of the ingredients in case you forget.

You can place it in the refrigerator the night before to defrost or dump it frozen into the crock pot with the correct amount of liquid and cook it all day.


Normally I just cook a double batch of chili and freeze the leftovers but it’s easy to prep it and toss it in the freezer without cooking it. This is a great option when you have a lot of extra beans or veggies that need to be used.

When I was a kid my mom would make big batches of soup and chili and freeze them when we went on trips. Whether you cook the soups before hand or not having a “packaged” soup ready to go will free up time later. I definitely recommend it.

 What is your favorite soup? Have you considered trying this tip with it? 

Soup Week Meal Plan

This week I’ve created a Soup Week Meal Plan. It is dedicated to all of you who are dealing with cold weather right now. Even though the weather is great here I still enjoy soups but I won’t be able to say that in a few months. In fact, I got my first sun burn of the year on Saturday.

I’ve been cooking Steel Cut Oats in my Instant Pot but we rely on cereal for breakfasts too. I have an “emergency” gluten-free waffle stash for my 4 year old. On those mornings when we are running really late he gets to eat a waffle on the way to preschool.

I’m about to make some baked potatoes for the week. I like to pour leftover soup over baked potatoes for a hearty lunch. Surely it will be the envy of the office.

Soup week meal plan

Soup Week Meal Plan

Potato and Kale Soup I make it in the Instant Pot but you can make it on the stove or in the Crock Pot.

Hearty Lentil and Barley Stew contains gluten but make it gluten-free by using rice, quinoa, millet or amaranth in place of the barley.

Chickpea Noodle Soup

Green Chili, Cilantro and Lime Soup is perfect the perfect comfort soup but I confess we don’t give it to the kids.

Slow Cooker Potato Soup is the easiest Crock Pot soup you’ll ever make!

Later this week I’ll share a tip that will make preparing soups even easier!

Last week I shared an EPIC round-up of 40+ Meatless recipes for Lent. If you know anyone who needs meatless ideas please pass it along!


Potato Kale Soup

Potato Kale Soup (Vegan, Gluten-free)

If you want to typically turn your nose up at kale then this is the soup for you. This Potato Kale Soup is easy and delicious. Using frozen, chopped kale is part of the secret that makes it so good (and easy).

I’m including instructions for making this soup on the stove, in the Crock Pot AND in the Instant Pot!

Potato Kale Soup Vegan and Gluten-Free

Potato Kale Soup


  • 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional)
  • 3 carrots, sliced
  • 3 ribs celery, sliced
  • 1 10 oz bag of frozen kale
  • 1/3 cup dry veggie broth mix (or bullion)
  • Enough water to cover everything

Note: This soup can be made on the stove, in the Crock Pot or in the Instant Pot.


1. Place all of the veggies into the pot. Sprinkle in Dry Veggie Broth Mix or use your favorite broth or bullion.

2. Cover with water and give it a good stir.

3. Cook covered.

Stove Top version: Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.

Crock Pot version: Cook on low for 7 hours or high for 4 hours.

Instant Pot version: Press the SOUP button, you can choose either quick release or allow the pressure to come down slowly.


This would be great as a starter leading up to a meal but we usually just eat it on it’s own. If you are a baker I recommend making a nice crusty bread to go with it.

This may be the easiest soup you’ll ever make. There is only one measurement involved and a little cutting. Everyone in my family loved it. This is my favorite way to eat kale.

0 Reasons I bought an Instant Pot

If you aren’t sure what an Instant Pot is be sure to check out 10 Reasons I Bought an Instant Pot!

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Simple Veggie Soup in the Instant Pot

I want to start by telling you that this soup can be made on the stove or in the Crock Pot as well. For those of you with an Instant Pot you can cook this soup much more quickly.

This Simple Veggie Soup (in the Instant Pot) is so easy and delicious. You can add different ingredients if you prefer but this is made with basic veggie staples that we always have on hand. You know me, I like to keep it simple.

simple veggie soup

There are a few variations on this recipe. To make this soup heartier you can add Great Northern beans. It will cook more quickly if you soak the beans ahead of time. The soup is delicious with or without beans.

I added all of the ingredients to the Instant Pot in the morning and set the timer to come on 4 hours later so it would be ready in the afternoon. This will allow the beans to soak for a while if you are using them

Simple Veggie Soup in the Instant Pot


  • 1/2 an onion, diced
  • 2 cups broccoli, chopped
  • 1 large carrots, sliced (this equaled 1 cup of carrots for me)
  • 5 red potatoes, quartered (I didn’t peel them)
  • 3 liters of water (12 cups)
  • 1 cup dry Great Northern beans (optional)
  • bullion or dry broth mix (read the label to figure out the appropriate amount)


  1. Put all of the ingredients into the Instant Pot and close the lid.
  2. Press the SOUP button, then if using the timer press the TIMER button.
  3. Use the + or buttons to select the appropriate number of hours you’d like the Instant Pot to delay cooking. (The time will be the delayed time before the Instant Pot starts.) Remember that it takes time for the Instant Pot to heat up and cool down, especially when cooking soup so you need to take that time into consideration.
  4. Once the Soup is done the Instant Pot will keep it warm until you press CANCEL. Allow the steam to release naturally or use the quick release.


We eat this soup as is with maybe a sprinkle of salt. It’s perfect if you’ve been fighting a cold or are just in the mood for warm veggies.


If you are cooking it immediately you do not need to select the TIMER button.

If you are using dry beans they need to be soaked OR you may need to increase the cooking time, check the cooking time chart to be sure.

If you are making this in the Crock Pot just cook it all day or for about 6 hours.

If you are using beans and cooking this on the stove it will take about 90 minutes to cook soaked beans, if the beans haven’t been soaked it will take longer. I recommend you cook the beans first then add them to the soup.

The soup will take about 30 minutes without beans or with previously cooked beans.

Do you ever just make a simple soup? What are your “must” have ingredients? 

Hearty Lentil & Barley Stew

Baby it’s cold outside! Don’t worry, this Hearty Lentil & Barely Stew will warm you right up.

Lentil Barley Stew

This stew contains gluten but you can use rice or quinoa in its place for a gluten-free option. The potatoes, carrots and celery along with the lentils and barley will provide plenty of fuel for shoveling snow or chasing your kids.

Hearty Lentil & Barley Stew


  • 3 cups water
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 2 Tbsp Dry Veggie Broth Mix
  • 1 carrot, chopped
  • 2 small potatoes (with skin on), chopped
  • 1/4 cup dry (uncooked) barley
  • 3/4 cup cooked lentils (or 2/3 uncooked)


  1. Add all of the ingredients to a pot and cook over medium heat.
  2. Cook until barley is soft, maybe up to 45 minutes. Add more water water if necessary.


This is delicious with crusty bread and a side salad.

What is your favorite winter stew?