Three Cozy Soups to Eat Now or Freeze Later

Alicia W
by Alicia W
4-6 servings
2 hr 20 min

Soups and stews fill you and your house with the smells and tastes that make you and your family warm and cozy. Here are three different recipes using simple ingredients that can be eaten now or made in batches and frozen for later. Enjoy!

Corn Chowder
Root Veggie Stew
Tuscan Bean
Three Cozy Soups to Eat Now or Freeze Later
Recipe details
  • 4-6  servings
  • Prep time: 20 Minutes Cook time: 2 Hours Total time: 2 hr 20 min
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Corn Chowder with Bacon
  • 3 slices center-cut bacon or bacon bits
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion 
  • 4 cloves garlic, minced
  • 1 bag frozen corn kernels
  • 3 tablespoons water
  • ½ teaspoon salt
  • 1 tablespoon all-purpose flour 
  • 2 cups low-sodium chicken broth, divided 
  • 8 ounces Yukon Gold potatoes, peeled and diced 
  • 1 teaspoon thyme
  • ¼ cup half-and-half
  • ½ tablespoon butter
  • ½ teaspoon ground pepper
Tuscan Bean
  • 1/2 lb pancetta
  • 2 cups onions
  • 1 cup celery
  • 1 cup carrots
  • 4 cloves garlic
  • 14 oz can diced tomatoes
  • 14 oz can kidney or black beans
  • 14 oz can cannellini beans
  • 14 oz can chick peas (garbanzo beans)
  • 3 Tbsp olive oil
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1 bay leaf
Beef and Root Veggie Stew
  • 1/3 cup flour
  • 2 parsnips
  • 2 cups carrots
  • 1 medium onion
  • 10 oz pkg sliced mushrooms
  • 14.5 oz can diced tomatoes with garlic
  • 1-2 lbs beef stew meat
  • 2 bay leaves
Corn Chowder with Bacon
Chop bell pepper, onion and garlic
Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan.
Crumble the bacon and set aside.
Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes.
Transfer the bell pepper mixture to a medium bowl; set aside.
Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes.
Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.
Return the bell pepper mixture to the pan.
Stir in flour; cook, stirring constantly, for 1 minute.
Stir in 1/4 cup broth; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute.
Stir in potatoes, the remaining 1 3/4 cups broth, and thyme.
Cover and bring to a boil.
Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.
Transfer 2 cups of the soup to a blender. Remove center piece of lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel.
Puree until smooth (use caution when blending hot liquids).
Carefully add half-and-half and butter.
Divide between 4 bowls and garnish with the crumbled bacon.
Tuscan Bean Soup
Rinse and drain kidney/black beans, cannellini beans, and chick peas.
Chop celery, carrots, onions, and garlic
In a soup pot, heat olive oil.
Add pancetta and cook until brown.
Remove pancetta and cook garlic, celery, carrots and onions until soft.
Add spices.
Add chicken stock and water.
Bring to a boil.
Turn down heat and simmer for 1-2 hours.
Beef and Root Veggie Stew
Chop onions and parsnips.
Cut beef stew meat into small pieces.
In a bowl combine flour, salt and pepper.
Toss onions and parsnips into flour mixture.
Place vegetables into the slow cooker.
Place beef on top.
Place tomatoes and mushrooms on top of beef.
Add bay leaves.
Cover and cook on low until tender, 8 hours.
Alicia W
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