Three Cozy Soups to Eat Now or Freeze Later

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.