*NEW MEAL PREP WITH ME | 4 AMAZING FREEZER SOUPS, PLUS A FOOD STORAGE HACK!! | COOK WITH ME |

Описание: Hey Friends, I am bringing you 4 of my favorite winter soup recipes to get you through these cold winter months, PLUS a space-saving hack that will change how you store soups in your freezer. Let's get cooking!!

Crockpot Beef Stew

-2 TBS Olive oil
-2 Lbs Beef stew meat
-1 onion chopped
-1lb. Carrots (peeled and chopped)
-8 medium potatoes (peeled and chopped)
-1 cup beer (can omit, but I strongly suggest you don’t)
-1 tsp onion powder
-1 tsp garlic powder
-1/2 tsp salt and pepper
-6tsp better than bouillon beef base
-6 cups water
-1 pkt. onion soup mix
-1/2 bag frozen peas

In a large bowl whisk together beef base with water and set aside. Season beef with the onion powder, garlic powder, salt and pepper. In a large skillet on medium-high heat add 2 TBS olive oil and sear beef in batches. Then add 1 c of beer and deglaze the pan.
In a large crockpot sprayed with non stick spray add beef, beer, veggies, broth, onion soup mix, season with salt & pepper to taste. Cover and cook on low for 8-10 hours or high for 6-7 hours. Once beef is fall apart, add half bag of peas and continue cooking for 1 more hour. Serve and enjoy!

Ole Grandma Soup

-6 cups V8 vegetable juice
-8 tsp better than bouillon beef base
-10 c. Water (whisk with beef base)
-2 TBS minced garlic
-1/4c. Fresh parsley (finely minced)
-28 oz. can diced tomatoes
-1 bundle of celery (leaves and all) chopped
-1 head of cabbage (core removed) chopped
-1 onion chopped
-1lb. carrots (peeled and chopped)
-1 bag frozen corn
-1 bag green beans
-2 yellow squash (sliced)
-2 zucchini (sliced)
-1/2 bag frozen peas
-salt and pepper to taste

In a very large stock stock pot add V8 juice, Broth, minced garlic, parsley, diced tomatoes, celery, cabbage, onion, carrots, corn, green beans, salt and pepper to taste, stir well to combine. Cover and bring to a boil, once boiling add squash and zucchini. Reduce heat and simmer for 1-2 hours stirring occasionally. Add peas and continue cooking for 1 hour. Serve it up and enjoy!

Crockpot Split Pea and Ham Soup

-1 lb. Green Split peas (rinsed and soaked for at least 12 hours)
-1 onion (finely diced)
-6 carrots (peeled and finely diced)
-4 stalks of celery (finely diced)
-4 tsp. Better than bouillon chicken base
-4 c. Water (whisked with chicken base)
-2 ham/pork hocks
-1/2 tsp ground dried thyme
-1 bay leaf
-1/2 tsp black pepper

The night before rinse your peas and remove any imperfections. In a large pot add the peas and enough water that covers the peas by at least 2 inches, cover and stick in the fridge for at least 12 hours.
Strain peas and rinse. In a large crockpot, sprayed with non-stick spray add peas, onion, carrots, celery, chicken broth, ham hocks, ground dried thyme, bay leaf and black pepper. Mix well, cover and cook on low for 8 hours or high for 4-5 hours. Once the peas are soft and the meat is fall apart tender. Remove the meat and set to the side, remove and discard the bay leaf. Blend soup with either an immersion blender or remove soup and blend in a regular blender. Add back to crockpot. Remove bones and excess fat from ham hocks. Shred and add back to the crockpot. Taste and season to your taste with salt and pepper and enjoy! Pairs so well with a nice crusty french bread.

The Best Chicken Noodle Soup

Broth:
-1 whole rotisserie chicken
-1/2 onion roughly chopped
-4 carrots quartered
-4 stalks of celery quartered
-1/4 c. Parsley rough chopped
-6 tsp better than bouillon chicken base
-6 c. Water
-1 c white cooking wine (can omit, but I truly believe this makes the best chicken broth ever)
1/2 tsp each of salt and pepper

Veggies/noodles:
-1/2 bundle (about 8 stalks) celery diced (heart and leaves)
-remaining 1lb. Of carrots (peeled and diced)
-1/2 onion diced
-1/4 c Parsley finely minced
-4 tsp better than bouillon chicken base
-4 c water whisked with chicken base
-1 c white cooking wine
-salt and pepper to taste
-1 bag (12-16 oz) grandmas or Reames frozen egg noodles

In a large stock pot add all the ingredients for the broth, cover and bring to a boil on the stove, reduce heat and simmer for about 2-3 hours until chicken is tender and fall off the bone. While that is cooking prepare remaining veggies, cover and refrigerate until later.
Once meat is done, strain broth into a a very large bowl, remove chicken, bones and cartilage and set to the side. Discard bones, cartilage and any excess fat from the chicken, roughly chop or shred chicken. Add chicken back to the large stock pot along with the veggies we prepared earlier (celery, carrots, onion, parsley), 1 cup white cooking wine, 4 cups better than bouillon/water mixture, salt and pepper to taste. Cover and bring to a boil, reduce heat and simmer for 1-2 hours or until veggies are soft. Add frozen
Egg noodles, cover and cook for 30 more minutes. That’s it! Serve it up and enjoy!

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