Stock the Freezer With Delicious Soups| 20 Recipes, 108 Individual Servings

Join Kristy, Lance, Taylor, and Makayla as we stock our freezer for the fall with delicious soups! These recipes are perfect for the whole family. It’s time to get those crock pots and stoves going and prepare for the cooler weather.

Tools Used:
-Souper Cubes: https://bit.ly/46EHd2T
-Crock Pot: https://amzn.to/3tg27qI
-Nesco Roaster: https://amzn.to/46CUfOu
-Vegetable Chopper: https://amzn.to/48V8110

Recipes:
-Amish Golden Stew: https://bit.ly/3RSk7Si
-Taco Soup: https://bit.ly/3LOf01G
-Broccoli Cheddar Soup: https://bit.ly/46mpoWz
-Sausage Tortellini Soup: https://bit.ly/3ZN6lT1
-White Chicken Chili: https://bit.ly/3LPRv8x
-Bacon Cheeseburger Soup: https://bit.ly/45kc1VO
-Wonton Soup: https://bit.ly/46CGAHa
-Clam Chowder: https://bit.ly/46EGL4H
-Chicken and Dumplings: https://bit.ly/3tqH7h9
-Chicken Tortilla Soup: https://bit.ly/48LrRvg
-Chicken Noodle Soup: https://bit.ly/3Q95B7E
-Lasagna Soup: https://bit.ly/3RMrmer
-Cowboy Stew: https://bit.ly/3F5EzHM
-Chicken Pot Pie Soup: https://bit.ly/3FaV59z
-Shepherd’s Pie Soup: https://bit.ly/3RVb3MJ
-Pasta Fagioli Soup: https://bit.ly/3F9Hu2m
-Italian Wedding Soup: https://bit.ly/46rrOUc
-Potato Soup (See Ingredients Below)
-Beef Stew: https://bit.ly/3LT35jj
-Chicken and Sausage Gumbo: (See Ingredients Below)

Potato Soup:
-4 large baking potatoes
-2/3 cup butter
-2/3 cup flour
-3/4 tsp. salt
-1/4 tsp. pepper
-6 cups milk
-1 cup sour cream
-1/4 cup green onions
-10 strips cooked crumbled bacon
-shredded cheddar cheese

Gumbo:
-1/2 cup Wesson oil
-1 cup flour
-4 quarts water
-2 large onions, diced
-garlic powder
-1 cup green onions, diced
-1/4 cup parsley
-1/8 cup bell pepper, diced
-1/8 cup celery, diced
-salt and pepper to taste
-1-2 lbs sausage browned
-1-3 lbs chicken cooked

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Timestamps:
0:00 How to Freeze Soups
3:40 Batch Prepping Beef and Veggies
14:39 Amish Golden Stew
18:10 Taco Soup
20:41Broccoli Cheddar Soup
24:58 Sausage Tortellini Soup
35:54 Batch Cooking Whole Chickens
38:20 White Chicken Chili
42:35 Bacon Cheeseburger Soup
44:45 Wonton Soup
52:48 Batch Shredding Chicken
58:09 Clam Chowder
1:09:13 Chicken and Dumplings
1:10:38 Chicken Tortilla Soup
1:12:24 Chicken Noodle Soup
1:16:14 Lasagna Soup
1:21:25 Cowboy Stew
1:27:17 Chicken Pot Pie Soup
1:31:05 Shepherd’s Pie Soup
1:39:16 Pasta Fagioli Soup
1:41:16 Italian Wedding Soup
1:46:42 Potato Soup
1:50:11 Beef Stew
1:52:36 Chicken and Sausage Gumbo
2:02:14 The Grand Finale

Music:
-Morning Hike by Lindsey Abraham courtesy of Epidemic Sound
-Riverside Drive by Northside courtesy of Epidemic Sound
-Poppy Fields by Lindsey Abraham courtesy of Epidemic Sound
-Cowboys and Indians by Robson Carver courtesy of Epidemic Sound
-Summer Starts Here by The Undertowns courtesy of Epidemic Sound
-My Man by Lindsey Abraham courtesy of Epidemic Sound

#crocktober #freezermeals #crockpotcooking

Hi friends I’m Christy and this is Michaela and Taylor and y’all today we are going to be filling our freezer with 20 different soup Recipes we’re huge fans of freezer meals around here and we’re going to be doing a big batch freezer meal video and this one is going to take us about 5 days but you’ll get to see it all in one setting it is fall officially and that is time for Soups and yumminess and

Warmth and comfort in a bowl and we love to have these ready to go there are tons of different ways to freeze your soups you can freeze a whole batch at once you can put them in Ziploc baggies and lay them flat I’ve seen people do that we’re

Going to be doing something new with our soups um I got these super cubes is what they’re called and these are specifically made for Soups there’s different sizes of them for different things they even make little cookie molds and all sorts of things these are 2 cup portions and they’re really Nifty

Little guys they are silicone molds and so when you put your soup in there you freeze them and cover them up and they stack really nicely in your freezer but then what you can do is if you want to reuse these molds before you use the

Soup in them is you pull them out of your freezer and you wait a couple of minutes with them on the counter so they kind of loosen up and you just pop the soup cube out and and you can put it in a Ziploc baggie and stack them really

Nice and neatly in your freezer then these are really cool these are little Corning wear dishes basically and they fit precisely and exactly your cubes so you can stick these straight in the oven with little Frozen cubes in them and that is what we are planning to do if we

Have soup night once or twice a week everybody can go pick out their favorite soup Cube put it in one of these we can stick them in the oven all at once and we can have soup night are y’all excited about soup night this fall yep yes now

Like I said we are going to be doing 20 different soup recipes tons and tons of soup there’s soup for everybody which ones are you most excited about Taylor potato potato soup yes always with the potatoes maaa what about you what are you most excited about cheeseburger soup

Cheeseburger soup that is a new one we haven’t tried cheeseburgers well it’s got some ground beef in it and cheese and cream it’s a cheeseburger ex does it have ranch dressing I don’t think so just you make cheeseburger and then you stick it in a

Blender and then you stick it in the pot no that’s not how we’re going to make cheeseburg sou come on but anyway let us know in the comments down below what your favorite soups for the fall months are and if you love to freeze them or

Not now I have quite a few of the these so we’re going to be able to do about four big batches of soup per day and keep them running through if you only have like one or two of these it’s totally fine a great way to do soups and

Really build up your stockpile of soups is once or twice a week just have soup night and double the recipe and then put the doubled amount in your freezer for that day and then you slowly over time build up that soup stock pile you don’t

Have to do it all at once like we are doing in a crazy fashion but if you want to come join us it’ll be fun all right let’s go ahead and get started are y’all ready okie dokie we like to do a lot of batch cooking around here because it saves us

Time in the kitchen it’s a lot of time investment up front but then once you put that time investment in over the long haul it really does save you time and especially with the fall months coming we love our family time I don’t want to spend hours and hours every day

In the kitchen cooking so these freezer meals are definitely the way to go but when you’re batch cooking really to make the most of your time you want to combine your ingredients and figure out what the shared ingredients are between your recipes so for instance with this

Recipe I’ve got like 10 lbs of ground beef I’ve got six whole chickens I’ve got all sorts of veggies that I need to chop and I could wait and do each of those steps while we’re cooking but it just is a lot faster if you cook everything all at once and cut

Everything all at once and then as you’re doing the recipes you’re pretty much just dumping and going and mixing so this is really key when you’re doing batch cooking and saves a ton of time the other thing that saves a ton of time and the Long Haul and really is

Important if you’re batch cooking and doing a whole day or two of cooking like this is to make sure that your sink is filled with warm soapy water and you’re ready to go and every time you put finish a measuring cup you keep it clean

And you keep it ready to go instead of letting those dirty dishes pile up really staying on top of those dishes is key when you’re doing huge batch meals like this all right so like I said one of the first things we’re going to do is some of this batch stuff at the

Beginning and I have this roasting pan and I’m going to cook the ground beef now I need about 10 lbs of it and we have venison left over from Taylor’s deer that she got last last year and we’re going to use some of that Venison and we’re going to mix in some ground

Beef when you mix in the ground beef and we do about half in half it adds some of that fat and flavor back in and you can’t really even tell it’s venison especially when it’s in soup like this so I’m going to get that started and

We’re going to put it in this Nesco roasting pan and we’re going to get that Browned all right I want to make sure it’s good and mixed in there and then I’m going to set my roaster to about 350° you can go up a notch I’m going to set it here and I’m going to cover it and every once in a while I’ll come

Back to this and stir it and make sure it’s getting nice and even and it’ll take a while because that’s 10 whole pounds of ground beef so it it will take a while but it’s largely hands off which is really wonderful and while that’s going I’m going to start on chopping

Some of my veggies all right time to start the Chop on the first thing I’m going to chop is the carrots I’ve got a big pile of carrots over here and one of our sweet sweet viewers sent us this and this is a really cool little Chopper

Thing you can do slices with it but what I’m going to use it for today is there’s a little attachment that will Dice and since I need lots of diced carrots for the soups we’re going to dice the carrots in here so I’m going to cut the

Ends off them and I’m going to dice them I’ve got my bucket down here for my chicken scraps for the ends and all right let’s get to chopping All right we’ve got the carrots nice and chopped and these perfect size little diced bits next let’s go ahead and do the onions and get them out of the way my least favorite thing to chop but we’re going to use this little dicer again and hopefully that makes it quick work of these Onions And we have survived the onions that’s probably the part of freezer meals I most dread is cutting mass quantities of onions at once but it is done yay go ahead and pop this open and check on our ground beef and it’s coming along rather nicely

I’m going to Stir It Up in here if you want this to cook even faster as the grease is coming off you can drain the grease all right now let’s get to some of the simpler things we’ve got green onions these are quick and easy just a chop chop

Chop and I’m going to do it all at Once and I will say that before I chop these I’ve washed all these veggies really good and again that’s another thing that works really quickly in a batch you just wash everything all at once and then you lay it out and let it dry all at

Once all right and next we’re going to do celery now I like my celery fairly Small in soup oops so what I’m going to do is swap out this little blade because there’s a smaller Chopper I like the flavor of celery I don’t necessarily like the texture so the smaller the better for me but you can chop it however big you want it for your

Soups freezer meals do take a lot of planning and forethought ahead of time but that really pays off in the end when you’ve got a month’s worth of meals ready to go and you don’t have to think about it at all but if you’re interested

In my process and how I plan things out and find recipes and organize my shopping trips and all those things uh let me know in the comments and I will um if enough of yall want I can do a video on my process so that you can see how I

Organize and do those things cuz sometimes that’s the most intimidating part about freezer meals it’s a long day of cooking but organizing to get to that long day of cooking is really the brain bending part sometimes and then another round of organization to figure out the most efficient way to cook things the

Order and how to cut them and how much of everything you need none of those are necessarily hard things but they are tedious things sometimes now the other thing that you can do with your veggie scraps is you can save your veggie scraps and put them in a freezer bag and

Say them to make broth with actually since I am cooking a bunch of chickens I may start doing that with them instead of just feeding the rest to the chickens because well we are going to have plenty of actually yep I’m going to start saving in here because we’re going to have plenty

Of chicken carcasses at the end that we could make broth with and after our turkey last year I had almost a never ending supply of broth cuz that turkey made a ton and I kept pulling it off the shelf and pulling it off the shelf I’m pulling it off the shelf and

Um put those in the wrong Bowl and um finally with this soup these soup meals we’re going to exhaust our broth Supply so it’s time to stock up I can make a video about how I do my chicken broth too if y’all are interested in That all right look at these perfect little teeny tiny celery cubes that cutter does an amazing little job all right another check on the ground beef we’re getting there still pretty pink oh we’re getting there all right I splashed water up on my shirt when I was washing in between

Um but now it’s time for the potatoes so we’re going to peel these and we’re going to dice them I’m going to go ahead and switch back to the bigger dicer for the potatoes of all of the things that we cut potatoes are the one we have to

Treat with a little bit of kid gloves if you you don’t want them to turn brown if you don’t care if they turn brown whatever the Browning doesn’t really affect their taste but if you want them to look nice and potato colored I’m putting them in after I dice them I’m

Putting them in water with couple squirts of lemon juice in them and as long as you um mix them in that and they they get exposed to that then they’re not going to Brown and and the potatoes really are probably the thing that are going to take me the longest to chop but

They’re also the thing that if you have to stop in every recipe and peel and chopped potatoes it takes it adds up really really a lot so to do your potatoes in bulk right at the beginning it just saves so much time so put on some good music hang out and then just

Chop away all right so I’m going to chop these up and then just like the other things I am going to put them in the dicer and this makes nice beautiful potato dices and then I’m going to put them in this water with lemon juice now if you don’t have a huge

Enough bowl for this it’s fine just make sure they get submerged before you move them to a different Bowl submerged and and kind of covered in that lemon juice mixture all right let’s finish this huge pile of potatoes And there we have it our Mass chopped veggies now let’s check in here and check out our ground the that looks just perfect so we’ll drain that and then we will set it to the side for our soups all right a ton of the prep work

Is done now it’s time to get to the fun part which is actually doing the recipes so this first one that we’re going to do goes in the crock pot and it’s going to sit for about 4 hours on high and it’s called omish Golden stew so this is the

Crockpot recipes are just honestly so easy I borrowed a couple of extra crock Poots from my mom so we can have multiple crock Poots going at once and that’s going to make our job doing this batch cooking way easier if you don’t have a crock poot it’s not a big deal a

Lot of these crock poot recipes you can just do on the stove on low and as always I will link every single recipe that we’re doing down below in the description so that you have access to them so you’re not scratching your head and running and taking notes really fast

Don’t worry about that I’ve got the recipes for you they’re down in the description box so I’ve already measured out some of the ingredients that we chopped up that are sitting over here um and so I’m going to use two cups of potatoes 1 and 1/2 cups of

Carrots half a cup of diced onion and you can see as we’re going when we’re doing 20 whole recipes like this the ability to just dump and go go having had Chopped all these you can see how incredibly faster this is going to make it and then we want two cups of

Diced cooked ham and I went ahead and I have a just a bag of already cooked diced ham that I’m going to put in here if you have a ham and you want to cut some of it up for this that’s great too if you have a bunch of freezer meals

That use ham that’s a great time to bust out that ham that’s been in your freezer that you bought on sale and uh really chop it up just like we’re doing the big batch things then we want to do two cups of chicken broth now this is our canned chicken

Broth this little y’all my husband 3D printed this little can opener it’s a it’s a mason jar can opener and it is a lifesaver because if you do a lot of canning you know a lot of times it’s really hard to get those Lids off and you just have to pry and

Pry this just does it really nice so super cool always always when we’re opening canned goods I do the sniff test to make sure it doesn’t smell funky but we want to do two cups of this chicken Broth pour it in and I will use all of this throughout the weekend then I’ve got a cream of celery soup and a cream of cheddar soup and I’m going to put both of these in now I’m just going to mix this all up and the biggest thing you want to do is

Make sure that those potatoes are submerged so they soften really well and that’s that’s it we’re going to add some peas later I don’t want to add the peas at this point because they’ll get super too mushy and they’ll basically disintegrate so we add these and then we put our

Lid on and set that crock pot for high for 4 hours so this is recipe number two and we are making taco soup this is one of my favorites it’s very very easy and you only need a few things you the only thing you have to pre-cook is

The ground beef you have to cook it and drain it we have ours right here so you’re going to need need one pound of ground beef 1 can of kidney beans two cans of ranch style beans or one can of pinto beans and one can of

Chili beans one can of corn one can of tomato uh Rotel tomatoes one package of taco seasoning dry mix one packet of dry ranch dressing mix and two cups of water so all we got to do is dump this in our crock poot I have this little guy here

And we’re going to add everything in and then we’re going to cook on low for 4 hours and that’ll be that uh so first we’re going to add our ground beef it doesn’t really matter what order you do it in as long as it all in

There do corn so make sure you drain your corn first you don’t have to drain any of the other stuff though I like taco soup pretty much anyway I just like eating it sometimes I like it over Fritos I like it put cheese on top well even with Fritos I put cheese on

Top and we’re just going to that’s like a pretty pink color just going to put our taco seasoning in and our ranch seasoning two cups of our water and we’re going to stir this together so I have this all stirred up and ready so I got to plug this in else

It won’t work and I have done that a lot turn things on and they don’t work and me thinking they broke which I break things all the time so and you’re going to C there you go four hours and now I’ll see you back here in 4 hours we’ll take

This out and put it in our cubes okay so next we are going to be making broccoli cheddar soup so the first thing that I want to do for this I have all my ingredients pre-measured out is over medium high heat I’m going to melt quter cup of butter which is 4

Tablespoons so after that’s done melting I’m going to add my vegetables which are about 2 cups of broccoli fettes about a half a cup of diced onions and then about a cup of shredded carrots that I have already shredded over there so we’re going to give this a

Minute and then start dumping stuff in almost you can do it come on little butter melt for me there we go all right let’s melted now so I’m going to dump these in and these are going to cook for about 5 minutes give her take a little

Bit depending on on how big the slices are and such these broccoli fettes if you prefer you can cut them up smaller I left them there normal size but that’s just a matter of personal preference after these 5 minutes are up and the vegetables are all cooked going

To start adding the cream and the milk and the chicken broth and let that cook that’s going to take a bit longer that’s going to take 10 to 15 minutes to cook and once it’s cooked and gotten super thick the last thing I’m going to do is

Add the cheese and then um let that melt and then it will be ready to go this is a super easy quick recipe that I am very excited to Try right now that that’s done so in goes start with the chicken Broth that is that is about a cup and a half of that then we have a cup of milk and a cup of heavy whipping cream and now this is going to go in and set and get thick for about 10 to 15 minutes all right that sound means that

Time is up so last but not least we are going to add the [Applause] cheese that melt in yeah that’s getting real thick real fast all right going to add a little bit of salt to that and that’s the recipe so that is our broccoli and cheddar

Soup and all we’ve got to do is pour it in and freeze it and then it’ll be ready to go all right so we are now getting this in we have this scooper is exactly one cup so I’m just going to pour these in doing two cups per

Serving and before we stick these in the freezer we’re going to let them set for a little bit just so we’re not sticking boiling hot soup in the freezer all right well there we have it that is our delicious broccoli cheddar Soup all right on to soup number four this one is a sausage tortillini so we’re going to take a pound of Italian sausage and we’re going to put it in a skillet and we’re going to Brown This along with a cup of diced onions and this shouldn’t take very long

At all we’re just going to stir this up until the meat is nice and brown and the onions are a little bit tender all right that looks pretty good time to head over to the crock pot okay the first thing that goes into this crock pot is this meat and onions we just

Cooked and it smells delicious now we want three cloves of garlic I already have these peeled but I’m going to go ahead and crush them let those juices out and then I’m going to dice them up three tablespoons of flour add teaspoon of dried basil and this is dried basil from our

Garden that’s still smells so good we dried it last year right before the freeze half a te tpoon of oregano I wish the camera had smell a vision smells really good A little pinch of cayenne and this is also our cayenne pepper from our garden last

Year we dried one teaspoon of hot sauce I was at a retreat a couple weeks ago and one of the ladies brought these te tiny little Tabasco sauces so I’m going to use my tea tiny little Tabasco sauce half a teaspoon of mustard powder 1/4 teaspoon of

Pepper a little pinch of red pepper flakes 5 cups of chicken broth this is our home caned chicken broth there are four cups in one of these quarts so I just need an extra cup and now we just Stir It Up and we’ll add the cream later so it doesn’t curdle but for

Now we are going to set that on the crock pot on high for about 4 hours all right the next thing we want to do I went ahead and pulled the ground beef I drained it got it out of the Nesco roaster now it’s time to start on the

Chickens I mentioned earlier that I need six whole chickens because I’m going to use a lot of shredded chicken meat in this the Nesco roaster will easily hold three chickens you can cram for in there but since I’m going to have to do two rounds anyway I’m going to go ahead and

Just do three and I’m going to set this on 375 and it’ll take them a couple hours to cook you want to keep your eye on the temperature and the internal temperature of these chickens should be 180° when you when you’re ready to pull them the

More well done they are the easier they really will just fall off the bone so so that’s what we want for our soups really is it makes it so easy to shred when they’re really cooked well you know a lot of times I’ll tell you ways that you can kind of um cut

Corners and not have to have all the tools and supplies that you necessarily see me having but I will say this you don’t have to have a Nesco rooster to do freezer meals and stuff but if you were to get one thing to make your freezer mealing easier aesco

Rooster is probably the one thing anytime you’re doing huge batches of stuff this just really makes prepping the meats really easy otherwise you would be juggling chickens in boiling pots on the stove or in and out of the oven all day and this is just set it and forget it and it’s it

Really is the one thing that I would recommend if you’re starting out doing freezer meals and you want to splurge and get something for freezer mealing this this would be the one thing that I would splurge on wonderful worth every penny I’m going to wash my hands real quick before I grab the

Lid okay lid on and we’ll check them in in about 2 hours and see what the internal temperature is and how they’re coming along um other than that let’s see I’ve got three crock pots going now and this roaster going we’ve got one set already in their little super cubes

Ready to go so we’re we’re doing good today we’re going to have four whole soups finished by the end of the day and most of our veggies and our meats are going to be done so I would say that is a gang Buster first day we’re going to

Be spooning out those other soups in just a little bit and we’ll shred this chicken up tonight but we got a lot done today all right our Amish golden stew has been cooking for about 3 hours so at this point we’re going to take the lid

Off and we’re going to add in our peas for the last hour of cooking and we have about 10 oz of peas that we’re going to add and we’re going to stir them in real good and then we’re going to put the lid back on and in an hour this will be all

Done all right our Amish golden stew is all done and now it’s time to put it in the cubes now like I said before you can absolutely just put these in any tupperware container or a Ziploc bag and lay it flat to freeze there’s so many options to freeze

Soup but we’re super excited to give these a try I think they’ll make soup KN really convenient and let everybody be able to have their own pick not to metion they’re easy to store and on nights when there’s not all four of us here we can

Pick and choose or if we have extra company we can pull out just a few more cubes seems like it’s going to be very versatile each of these holds two cups they also have one cup versions if you’ve got little bitty kids and you think for a meal one cup would

Do or if you’re serving soup with a side when we serve it as a meal though we usually do two cups of soup all right that ends up being 2 4 6 8 10 almost 10 cups of soup five servings ready to go from this next Michaela is going to come and she’s

Going to set up her taco soup here’s the taco soup looks really Good all right so have our taco soup got cubes over here and we’re just going to fill these two Cups and we’re going to wait till these cool off a little bit before we put them in the freezer all right now our sausage and tortillini soup is about 15 minutes or so away from being done so what I’m going to do at this point is I’m going

To stir in two cups of kale you’re going to drop in two cups of kale One Bowl One Bowl and kale this smells really delicious and this will cook down for the last 15 minutes when that’s done we are going to add the cream righty when it’s finished

And I’m going to heat the cream up just a little bit to temper it in the microwave so it’s warm cream going in not cold but we’ll do that in about 15 minutes also in the meantime I am going to go ahead and boil my torini now you

Can buy them pre-boiled you can buy them in the freezer section or the refrigerator section our grocery store didn’t have those so ours need to be boiled so while this is going that’s plenty of time for me to get those boiled and I’ll see you back here in 15

Minutes that kale has had time to cook in about 15 minutes and now I’m going to take one cup of cream that’s been tempered a little bit in the microwave I’m going to pour just a little bit at a time and stir it in and I have turned the croc pot off at

This point Okay that looks delicious now I’m going to take the cooked tortillini I’m going to pour those in stir that up all right let’s fill these guys up We’ve got eight more cups of soup here we’re going to let them cool off just a little bit before we put them in the Deep Freeze but total tonight our first day of supon of soup week uh let’s see it looks like we have 36 cups of soup ready to go that’s 18

Servings so it is going to be amazing so just a couple things left tonight Lance is working on the bacon getting it cooked these three chickens need to get shredded and we’ll shred those and bag them up tonight and then we’ll cook the other three chickens in the morning and

Get started again all right soup Wick day two it is and the first thing I’m going to do is get these two chickens into my pot um I had three chickens planned but when I was dividing up the meat last night after I shredded it I realized that I

Probably am going to need to more and so the other chicken will live to fight another day well live he’ll live in the freezer um but I’m going to go ahead and I’m going to put these two chicken in here and just like we did last

Night we’re going to cook them on 375 for 2 hours that seemed to be really perfectly ideal um I’ll show you how I shred them with these it’s really simple I know some people shy away from using whole chickens and a lot of these recipes do call for chicken

Breasts but I really find a few things to be true a using whole chickens is a lot cheaper and B using whole chickens is especially when you’re doing soup or something is so much more flavorful than just using the chicken breasts but yeah I mean if you’re just doing shredded

Chicken this is really the way to go if you just have one chicken to shred the insta pot Works fantastic and in next to no time you can have a whole chicken done ready to shred so we’re going to go ahead and do this

This is hands off and I love it and like I said you can really if you have four smallish sized chickens you can cram four in here um but three is a good good number today we just have too these are actually really large chickens so this is going to be

Good and my wonderful husband stayed up last night and he cleaned all the dishes and all the crockpots and everything which was was so incredibly helpful you’re going to see him later cuz he’s got a couple soups too so let’s go ahead and set this and we have our new fresh

Dishwash soap ready to go and now we are going to dump another soup in a crockpot this is another delicious one this is going to be white chicken chili so first we need 2 lb of our shredded chicken I’m going to just dump it in the crock pot half a cup of

Onion put that in here 2 cups of chicken Broth one can of corn now I am going to drain this corn and this is our last can of corn that we canned last year um you want to drain your corn if you’re using home canned corn or regular cans from the store you do want to drain

It because corn is one of those things that if the juice gets in your soup it gets really corn overpowered Cornish corny it just tastes super corny so um I always drain my corn for sure for sure when you’re putting it in a soup and we have two cans of

These Great Northern beans and they’re white beans 1 can of Rotel 1 teaspoon of Chipotle chili powder 1 teaspoon of cumin a teaspoon of Salt 1/4 teaspoon of black pepper then we want a small can of these green [Applause] chilies and last but not least we’ve got a clove of garlic and a jalapeno I didn’t batch cut these because when I only one of something to do for a recipe

It’s easy just to pull out the little bitty cutting board and go you could batch cut them earlier the garlic I don’t though because the garlic I like to do right before I put it in so that it can really be potent when it’s cooking so I have this already peeled

Garlic I’m going to crush it with the back side of my blade and then I’m going to chop it put it in here now this jalapeno I’ve learned the hard way to always use a glove when I’m chopping the jalapenos because if it gets on your

Skin and you rub your eye or something it really Burns even if you wash your hands sometimes that pepper juice does not come off all the way so what I’m going to do I put that on the wrong hand I’m going to put this on the hand that’s holding the

Jalapeno and I make sure I only touched the jalapeno with this hand and that way I’m just really careful not to get any in my eyes or anywhere I don’t want in an open cut or anything because it is painful you got to be real careful with hot peppers like

This put those in all right and then we Stir It Up and y’all I have major crockpot in the mom’s this is my mom’s crock pot and it has a timer on it and it’s it seals like the lid latches on and all sorts of stuff all sorts of unnecessary things

But all sorts of really convenient things so that’s looking really good all right the only thing left to do is to seal this up and after this is cooked on low for about 6 hours we’re going to add some cheese and then cook it a little

Bit longer but we’re going to go ahead and set this for 6 hours there we go another soup ready to go the next one we got is Michaela is going to bring you some cheeseburger soup M so this is our sixth freezion meal and we are doing bacon cheeseburger soup in

Our crock poot so it is really easy this it needs 1 and 1/2 lb of hamburger Brown just ground beef um 2 cups of chopped carrots 6 to seven cups of beef broth one and two cup cups of chopped onion two teaspoons of parsley one teaspoon of

Pepper and 1 teaspoon of salt and 6 to eight strips of crispy bacon so let’s get started so I’m just going to mix these in however really cuz there’s not a specific order on the ingredients two teaspoon of parsley 1 teaspoon of black pepper and 1 teaspoon of salt okay now our carrots

Onions potatoes meat bacon and our [Applause] broth let’s mix this together this looks good all right so now that we have mixed this up we are going to the lid on and make sure it’s plugged in so I’m going to move it over here for a minute

Okay so it’s plugged in and ready to go I’m just going to turn this on low and let this sit and simmer for 6 hours and I will see you back when it’s done okay so this next recipe is going to be wanton suit but before we can make

That we’re going to have to actually have some wons to put in it so I’m going to show you how to fix is up right now first thing that I’m going to do is I have this is 2/3 of a pound of pork and I’m going to be Browning

That this is a super easy recipe you pretty much just Brown the pork and then dump everything else in all right that looks pretty good so next we’re going to start dumping in some stuff I turn the heat down a little bit so the first thing

That we’re going to add is going to be a tablespoon of soy sauce next we have our ches we have two teaspoons of these mix that a little bit next we have have a teaspoon of this rice Vinegar a little bit of corn starch this is about a Teaspoon then we have a teaspoon of freshly grained Ginger and a clove of garlic and then last but not least we have half a teaspoon of CES oil There is our pork mixture and next I’m going to show you how to wrap them up in the won wrapper okay so here is basically how to wrap the wons get just a little bit of pork it really doesn’t take that much cuz these are really

Small and stick it right there in the middle and what you want to do is the water will make the wanton wrapper sticky so if you paint those around the edges and then fold it in Half like that then you’re going to take and fold it over so that these bottom two corners stick together and overlap and you can add a little bit of water to that you want stick those together and it should look something like That all right there is our bowl full of wons and next I’m going to show you how to make the soup okay so to get started on the soup the first thing that we’re going to do is boil some chicken broth in water this is 4 cups of chicken broth

And two cups of [Applause] water we’re going to let this boil and once they get boiling we are going to add in 20 of these wontons all right it’s been a few minutes already so and it is now to a boil so what I’m going to do next is

Throw in count it out to 2 wons and just plop them in there next got some bok choy dip it in here and finally some mushrooms and then lastly going to turn the heat down to a medium low and let this simmer for about 15 minutes and then we’ll be

Back and ready to finish it up all right that sound means time so we are going to give that a little bit of a stir and the very last thing that we’re going to do to finish this all up is add 2 tbspoon of soy sauce and a tablespoon of sesame seed

Oil and that is it there is our super easy won soup recipe to be poured and Frozen and saved all right it’s been 6 hours and now we are going to get this white chicken chili opened up and oh it smells amazing and we’re going to stir in two cups of

Cheese and we’re going to let that cook for another 45 minutes on low okay so it has been simmering for 6 hours so we’re going to add our few more ingredients 1/4 cup of flour 4 cups of cheese one cup of milk and 8 oz of cream

Cheese going to stir this up oh the cheese is melting that looks good break up the cream cheese a bit all right so it is all mixed up we’re going to cover this back up and let it sit for 45 minutes and I will see you back when it’s

Done all right it is time to get our cubes and to pop these out from yesterday so we can reuse our cubes today since you just finished that soup we need to get it in here so um we’re going to pop out our little squares and we have Ziploc baggies for these and

We’ve labeled the soups you can do whatever you want you can store them however you want but the more airtight the better they won’t get freezer burn so we’re going to stick them in z block baggies and there we should be able to fit several in a gallons of Block Bag

All right are you ready let’s get to popping and these just pop right out and they make perfect little squares you can see one cup indented yeah you can see the lines yeah that’s fun it looks like we’re probably going to be able to get four in a Bag all right our soups from day one are all ready to go back in the freezer for the foreseeable future until soup night now let’s get these washed out and Taylor can go ahead and start dishing up her soup all right now that these are washed out and they were super incred

Ibly easy to wash out we can start ding out the won soup I’m very excited to try This that’s pretty sold 6 cups of soup and now we just have to freeze it okay the next thing we’re going to do is we’re going to shred this chicken that we’ve been cooking now this is is a really simple process I use a bowl to put the chicken in while I’m shredding

It and I just let all the extra pieces fall down in here and then I use this plate to put the pieces that I’m going to be using the good meat pieces now everything that’s in this bowl will go into a Ziploc baggie and I’ll make broth

With it later I went ahead and let my chicken cool all the way down but you don’t have to now if you don’t let your chicken cool all the way down it is incredibly hot to pick it apart so if I’m in a hurry and I need to do that what I’ll do

Is I will run cold water over it and stick it in a colander and I’ll pick it while cold water is running under over it but I let mine cool down so it’s nice and cool and I’m just going to peel the skin off and I’m just going to start picking

Off all the meat and you’ll notice since we cooked it for so long in this pot things are just falling apart heart just coming right off the bone and I kind of feel around with my fingers this is not the cleanest job it’s messy but you’ll

Wash your hands that’ll be fine um I feel around with my fingers to make sure I don’t have any bones in any of the pieces that I’m putting on the side and like I said before this just ensures a it’s way cheaper to to buy whole chickens especially if you can get

Them on sale um and B it’s it’s more flavorful when you add this dark meat to the soup it also lets you if you raise your own chickens it also lets you use every single piece of the chicken because you are using all of the chicken parts not

Just for the meat but then you’re using the rest for broth later and it’s just a fantastic way because if you just use the breast so much of it goes to waste and we have just just two of these today I did I pulled three last night and you

Just pull pull pull and make sure every little piece of meat is off of all the bones and I pick them apart into tiny pieces so that I can feel around and make sure that there aren’t any bones cuz you don’t want people having bones in their

Soup the breast part is a pretty safe bet you won’t have bones right in the middle of the breast but the dark meat can be a little tricky and I find that each chicken um usually gives you one to two lbs of meat depending on the size of

The chicken the chickens I did yesterday were about a pound and a half a piece now this is going to be the last of our big batch meat that we do for this big cathon everything else is ready to go aside from things that are just one and

Done like I think I have pork in one of my things and another recipe and it is just we’ll cook it as we go but but the big batch things are done now I will throw a word of caution out at you um I use this I use the leftover chicken for

Broth but what you don’t want to do is throw your leftover chicken out and let the dogs eat it because bird bones after they’re cooked are extremely brittle and they can break apart and really cut your dogs insides so you do not want to feed your dogs cooked bird bones it could it

Could be really dangerous now what I will do is the bottoms of this pan are full of the juice and the drippings and you can use that in your broth but because there’s no bones in that oh our dog Zeus outside lovees us to dump that on his food he gets Mighty excited All right it looks like I got most of it and I’m not super concerned if I there’s a piece or two here and there because again I’m using it for broth and it’s just going to add some of flavor to the broth so there we

Go now we’ve got all of our chicken for the rest of our cook time all right mine and Michaela’s soups are all done you ready to D them out mhm Yum so that yielded us 12 cups six individual servings of the white chili and then we’ve got 14 cups and eight servings of our cheeseburger soup yeah yeah it does look really good doesn’t it yum okay so we’re going to put the lids on these um we already kind of let them

Cool down in the crock pots so we’re going to stick Lids on them and we’re going to get them in the freezer all right next up in our super soup week I just made that up just now I don’t think that’s what christe’s calling it um next

Up we’re going to do some clam chowder now granted this is not fresh Coastal clam chowder it’s not this didn’t get dredged in off of the the boat off the the beach at Nantucket Island um fresh this morning this is going to be some canned clams but I still like clam

Chowder every once in a while I even eat Campbell’s Chunky clam chowder so at least making it ourselves is going to be better um so we’re going to whip this up it’s going to be pretty simple um if you’ve made made any kind of chowder or

Potato soup or just gravy if you make country gravy to go with biscuits it’s going to be the same process we’re going to make R mix in uh some milk this will call for uh some broth and some half and half a couple of extra things but it’s

Going to be the same process so I’m going to walk you through real fast what we’ve got the recipe calls for two potatoes we’ve already uh cut and Cubed most of the things we’re using for this whole week and so I’ve got two cups of potatoes I’ve got a cup of onions it’s

Going to be about three cups of flour um four pieces of bacon now I will say this if you’re frying the bacon for this recipe use that bacon grease to start your R because we did it early uh I don’t have any of that and so we it’ll

Just be butter but um the bacon is for garnishing at the end when uh when you’re ready to serve sprinkle it on top since we’re not serving this immediately um we’ll save it we’ll Garn it into our little freezing trays um but this is cooked and ready to go it’s going to

Take couple of tablespoons of butter two cans of chopped clams and if they’re not chopped then you can pull the old knife out and chop them couple of cloves of garlic um which I haven’t minced yet I’m going to do that right now we’ve got milk we’ve got uh vegetable broth or

Vegetable stock uh some half and half I think it’s going to be about 1 cup of each of these I’ll have to look again and make sure um and then salt pepper uh Thyme and parsley so um these are the ingredients that we need as soon as I

Mince this garlic we’re going to head over to the stove I don’t have the benefit of just throwing it in a crock pot we’re going to have to pay a little more attention to this um to get our Rue going add stuff after a little while we

Can let it simmer let it let it cook down but um let me mince this up and then we’ll move over to the Stove okay so the first step in the recipe that we link to is going to be to brown your bacon and um set aside some of the grease to use to start your Rue uh that’s the part that we’re not able to do so we’re just going to start with

The butter now normally if you’re just making a roof you’re making gravy or something you’ll heat the butter up and put the flour straight in this is going to be a little different because we’re going to start by sautéing the onions the garlic and then

Adding the time after we we get that uh mixed up before we ever add the flour so step number one I’m going to turn the stove on medium high heat and we’re just going to start melting our butter all right next in goes the garlic and the onion

All right and this is only going to take 2 or 3 minutes we’re going to cook it just until the onion loses it’s white and and starts to look more clear so that’ll soften them up just enough while we’re waiting for that I’m going to measure out a half a teaspoon of thyme

All right bad dad joke loading the good news is I’ve got plenty of time like hit the like button if you thought that was dumb also hit the like button if you thought it was funny okay onions are starting to look pretty good I’ll show you just a a

Sample see how instead of that crisp white color it’s starting to be translucent starting to be see-through that’s the uh that’s the color texture that you want So before these start burning let’s add our th stir that in real good and give it just about a minute to let those flavors

Combine all right now this is the part where we make the Rue we’re going to take uh 3 tablespoons of flour dump it straight in stir it around and let it soak all of that melted butter and we’re going to give it about a minute to Brown now not dark brown not

Burned sometimes you want your R to be very very dark um like gumbo but this is not going to be that almost burned dark brown this is just going to be um really soak up all that butter real good and I’ll show you real fast what this looks looks

Like okay the next thing we’re going to do is start adding in milk which is one cup vegetable broth which is also one cup and then I didn’t open those cans of clams yet but we’re going to also whisk in the juice not the clams just the

Juice out of those cans now let me get this I know I said whisk in I’m not using a whisk I’m using a my spoon right now since we’ve got the the onions and the garlic in there this is a little little thicker than a normal Rue and so

Right now I’m still using my spoon to stir um kind of break up the clumps and make sure it mixes in good after I have more liquid in here I’ll switch to the Whisk and that’s we just want to add a little bit of time we want the the flour

To have time to soak it up it should look thick like gravy if you dump everything in at once it’ll be soupy and the flour will Clump you’ll have little little balls floating around in there that you have to try to break up and it’s just easier to take your time okay here’s

Our cup of vegetable stock okay and now I’m going to start these cans of clams I’m cutting a notch across one side that I’m going to pour out of and then a a little Notch opposite just for a air hole and not taking the whole lid off

I’m just using that to pour the juice in as soon as this thickens then we’re going to add the potatoes now the potatoes are uncooked they’re just raw potatoes cut up ready to go they’re going to cook in the pot with the recipe so they don’t need to be prepared ahead

Of time other than clean them and skin them you could leave the skins on if you want now the only thing that I’m leaving out of this recipe U the way it’s linked below is we would normally throw a bay leaf in at this point and I’m just not

Going to do that um but here this is is coming back to a boil this is going to thicken and so here in just another minute we will add the potatoes again this is two potatoes cut up we prepared everything in advance so we’re using two

Cups we’re just going to dump those all in make sure they’re covered so they will cook okay it’s been 12 or 13 minutes um I did come by and stir it every couple of minutes you want to make sure sure that uh it’s not sticking to the bottom

And starting to burn the potatoes are cooked now you can just take a a fork and mash them and tell that they’re soft or that’s no fun if you’re the chef you got to taste your food right so you can fish one out of there and Sample it um

The only thing we have left to do here is ADD our clams now while it was cooking I removed the lid off of these two cans and I measured out the half and half that we’re going to be using using and so at this point we’re just going to add our

Clams so we just want to stir those clams in they’ll heat up quickly we’ll give them a couple of minutes but we’re going to go ahead and add a cup of half and half now the recipe shows if you don’t have half and half um substitutions and so you can

Follow uh those guides we’re going to stir this in we’re going to let it all warm up together um if it is thicker than you want this is not this looks good um if it is thicker than you want you just keep adding half and half until you get the consistency that you’re

Looking for other than that we’re going to um salt and pepper it and that’s just going to be a a quick Dash feel free to uh keep tasting in it along the way and add as needed a little bit of pepper okay so we’re going to leave that for

Just a couple of minutes let everything heat all the way through and uh then we’re ready to add our our garnish and put it into our molds I’m going to scoop this in and then what I’m going to do is cut the bacon up and just divide it

Across however many molds I was able to fill All right and here you have it uh two more soup cubes ready to freeze and add to the stash all right so this next soup is going to be chicken and dumplings so to get started with that we have some the chicken that Mom has shredded that

We are going to add into the crock pot along with some veggies that was about three chicken breasts and this is going to be we have 12 oz of frozen mixed vegetables so we’re going to put that in then on top of that we have two cans of

Cream of chicken soup that we’re going to Use all right and after the cream of chicken soup we’re going to season it so this has a teaspoon of garlic salt using half a teaspoon of Italian seasoning in this and then half a teaspoon of pepper then we have half a cup of chopped onions and last of all before we cook

This thing we have 2 cups of chicken broth and we’re going to put this in and then we are going to let the soup cook on a low in crock pot for 6 hours and then we’ll come back to it and finish it Up soup number 11 is going to be another dump and go crockpot soup these are super easy espe soup super easy get it especially since we did all the chopping and the cooking beforehand it just makes it so much easier we are going to be doing a chicken tortilla

Soup and this one is super simple one L pound of cooked chicken in the crock pot 10 oz of corn kernels these are frozen you can use a can if you want 1 14 oz can of diced green chilies a can of fire roasted tomatoes 10 oz of red enchilada

Sauce a can of chicken broth this is actually turkey broth from our turkey last year but it’ll work just the same one onion diced up now when you’re measuring and chopping and things typically an onion equals a cup 1 teaspoon of salt 1 tpoon of chili powder 1 teaspoon of ground

Cumin a Sprinkle of black pepper and then 2 cups of water and that is all all there is to it and you Stir It Up and we’re going to set it on low on the crock pot and really I don’t add the tortillas or anything until I serve it because they

Get soggy and I just like to serve this over tortilla chips you can serve it over crispy tortillas if you want but I serve it over tortilla chips because I’m all about easy all right so we’ll see you back here when we’re all done with this and

Some about 6 hours next up we have chicken noodle soup this is a super easy recipe because pretty much all you do is stick the stuff in the pot and go we have our ingredients that we’re going to stick in first and let that cook for 4

To 5 hours and then we’re going to add our noodles in and let those soften and then it’ll be ready to go okay so what we’re going to start with is our chicken we have this is about two chicken breasts worth of shredded chicken that Mama’s already shredded and it’s going

To go in the pot next up we have two cups of Carrots a whole diced onion which is about a cup of diced onion cup of diced celery then we’re going to add our seasonings we have garlic powder going to add about three teaspoon of this Next we have half a teaspoon of [Applause] thyme have one bay leaf I was once making soup for myself and you had just made something with a bay leaf and you were like yeah it’s good and so I put one in and had no idea that you were supposed to take them out

Later so I like crumbled it up and put it in and did it was not good so look at them say so take your bay leaf out when you’re making soup take the bay leaf out next we’re going to add 3 teaspoons of Parsley and a half a teaspoon of salt and pepper Then last but not least we’re going to add a cup of water and then 6 cups of chicken Broth all right and that is it we are going to let this cook for the next few hours and then we’ll be ready to add the noodles all right it’s been 6 hours so next we’re going to finish up the chicken noodle and chicken pot pie soup

The chicken noodle soup all I’m going to do is I have measured out about 2 cups of these white egg noodles and I’m just going to stick these in and let that cook for 10 minutes going to get a stir and then we are going to finish our

Chicken and dumplings so for that I um have this thing of biscuits and cut these up into quarters and then dump them in and after these biscuits are in we are going to let this cook for about an hour 60 to 90 minutes and then it will be done All right so these are all ready to get cooking now these are both going to go on high this one’s going to cook for 10 minutes this one is going to cook for 60 to 90 minutes and I will see you then all right so this is recipe 12 and

We are making lasagna soup so first we’re just going to put a tablespoon of olive oil in our Dutch oven pot and you’re going to set it on medium high and we’re going to add 1 cup of diced onions and we’re going to let that sit

For 3 to 4 minutes and we’ll come back when that is done so now that this is set for about 3 minutes we’re going to add 2 lbs of ground beef and we’re going to add 2 teaspoon of kosher salt 2 tpoon of ground black [Applause] pepper and 1 tbsp of Italian

Seasoning we are going to stir this occasionally just make sure the meat is broken up and it’s moving around and we’re going to let it sit for about 9 or 10 minutes so I will see you then so this ended up setting for about 7ish minutes because ours was already

Brown if yours is not already Brown you just want to make sure it’s all the way warmed up and there’s no pink left pretty much we are going going to add some more stuff in so let’s go get that so we got 28 oz of crushed tomatoes four cups of beef

Broth and 1 can of mozzarella sauce 1 can of marinara sauce I accidentally said mozzarella sauce I like pizza too much that’s but we’re going to stir this until it simmers then we’re going to add some more stuff so I’m going to let this simmer and I

Will see you when it’s done okay so we are going to add these noodles in these are malata noodles 12 oz and we’re going to cook them until they are alente the recipe says about 8 minutes will work so our noodles are done and we are going to add cheese heavy cream and

Garlic powder so the cheese is a mixture of one cup of mozzarella cheese and one cup of cheddar and montere jack cheese blend so put that in well it smells really good half a cup of heavy cream one tbspoon of garlic Powder we’re going to stir this together all the cheese is melty and gooey the recipe says to stir it until all the cheese is melted which is going to happen about 10 seconds all right and we are done so we are going to pop these out and bag

Them up we already have our bags pre-labeled and you can fit four cubes in each um gallon bag so let’s do this that is yours I’m going to only put two in mine if that’s okay yeah cuz I don’t want to mix my clam chowder with your cheeseburger

E h I’m going to get Frost back my tortilla soup’s all done Michaela’s lasagna soup is all done let’s go ahead and dull these out I already want to eat this yeah these are really yummy okay so next up we’re going to dull out our chicken and dumplings and chicken noodle Soup all right let’s get these in the freezer all right now the next soup that we’re going to do is one that we call Cowboy stew and so this is going to be a really thick really hearty um soup or stew when we get done we’re going to start with

Some ground beef now again we cooked all of our ground beef ahead of time but we have a pound and a half in this bag ready to go and then we’re going to throw in two of these 12 oz packages of smoked sausage this can be Kil basa

Whatever kind that you want moving on we’ve got one onion or one cup since we pre- chopped it got two potatoes or about two cups and then the recipe calls for a 142 o can of dice we’re using half of the cor jar that we canned ourselves

And that’ll be about right uh we’ve got two 4 oz cans the recipe calls for one 7 o of chopped green chilies and then we’re going to throw in one can of corn to go with that mov on we’ve got of baked beans and of course some of the

Usual salt pepper chili powder partially we’ve got garlic bacon all right it just occurred to me that uh the microphone wasn’t on for the whole first part of that so what you just heard was us doing a voice over to catch up and that’s whyne um sausage is

Still cooking this is H this is what we wanted to look like the pieces that are on the bottom are of course cooking faster than the ones on top so that’s why we keep stirring but um that’s that kind Of glazed over cooking that we want all right now the sausage is done next is going to be the ground beef uh again I know I’ve said it a few times ours is pre-cooked we’re just warming it up um this is also when we add our garlic and our Onion now now I did not drain off the small amount of grease that the sausage created uh I’m not going to drain off the beef of course there’s not going to be much cuz it was pre-cooked and had I done the bacon in here I wouldn’t drain

That off either you’re going to want those uh fats those juices because we’re about to add some flour that’s going to soak all that up and that’s going to give us the uh the sauce the gravy whatever you want to call it that is in this soup so uh we’re we’re not draining

Those off we’re keeping them and uh I just will have probably a little less today and that’s okay all right well uh we discovered that the microphone cut out a second time in this video so I’m going to do some more voice over and we kind of cut

To the chase you’re going to see everything in the pot right now uh but let me walk you back through what we did so the last thing that you saw was just adding The Onion on and garlic to the beef that we warmed up and um that only

Takes a little while to warm back up let the let the onion and garlic kind of cook down uh and then we’re going to sprinkle the flour salt pepper and chili powder and just stir that around really good we just want that to mix in uh it

Only needs about a minute you’re not waiting for anything spectacular to happen necessarily and after that we start dumping in all of the rest of our ingredients so that’s going to be a half of our canned quart of diced tomatoes or that 14 and 1/2 o can both cans of baked

Beans both cans of green chilies can of corn our two potatoes or two cups uh this is where we’re going to cut up the bacon and throw it back in uh we’re going to put our sausage back in and we’re also going to add a little bit of

Water now all we’re going to do here is bring it to a boil it won’t take very long because we’re using this cast iron it holds heat really well and as soon as we see it starting to boil we’re going to put it down to a simmer and cover it

Up for about an hour and that’s where we will pick back up all right we’re back it has been about an hour it’s been simmering in the pot and uh we’re going to pop the lid off and see what it looks like all right after that steam has time

To clear off the lens M look at that and I did not come back and add any water that’s just after it cooked down we could add some now if we wanted to um I don’t want to this is a good thick hearty soup but it’s still a soup

There’s plenty of liquid there so the only thing left is to get this into our molds and get it into the freezer um we’ve got some other stuff to do today so I’m going to let this sit for a little bit it won’t be quite so hot when

We put it away now the only thing left is garnishing this with parsley if we were serving this right now we decorate the top of it or maybe individual bowls um what I’m going to do kind of like we did earlier with clam chowder is I’m

Going to after we get it scooped into our molds to freeze then I’ll just garnish each one so they all get a little bit um but that’s the only step so stick around we’ll see what’s next all right the next soup is going to be chicken pop pie filling soup

I’m super excited to make this this is going to be pretty easy the first thing I’m going to do is melt 2 tablespoon of butter into the crock pot it’s on high and in with that is going to go our onions and celery and some garlic

Powder give that a good stir and that is going to be heating up but while that heats up what we’re going to do is go and boil some potatoes I have about 2 lbs of potatoes here this would be four potatoes but ours are pretty chopped up so I measured out 2 lb

And we are going to boil that in some water have a pot right here and we’re going to dump this in and fill it with water until it’s just a little bit over covering the potatoes and then we’re going to put some salt in and let that boil for a few

Minutes all right so that is all cooked the potatoes have been boiled I boiled them once they got to a nice rolling boil until they were soft enough that if you poke them with a fork they break they um Mash really easily so next we

Are going to put the rest of the butter in and mash these up real quick all right now that that’s mashed next we’re going to add 3 cups of chicken broth and a can of cream of Chicken all right now that that’s mashed going to open this up this is where some of our veggies have been in for the past while and the butter is now all melted the veggies are pretty soft and we are going to now add this these potatoes to the Mixture and next we are going to start adding the seasonings so first we’re going to add two teaspoons of the Worster sure sauce 3/4 of a teaspoon of dried thyme and 3/4 of a teaspoon of dried parsley teaspoon of onion powder half a teaspoon of garlic

Powder then we have 2 cups of just mixed frozen [Applause] vegetables then last but not least we have our chicken for this soup all shredded in [Applause] already all right now that that’s all straight up we are just going to let this cook on high for about 3 hours and

Then we can open it up and finish them okay so now we are going to make shepherd’s pie soup which sounds really good we have all our stuff right over here and we’re going to mix that in but first we have to go mash some potatoes so if you were just doing this

Soup you would have to cook the meat first first but we already have our meat pre-cooked so all we have to do is put it in and have it warm up in the soup so I have four cups of pre-cut potatoes here and I’m going to dump them in to my

Pot there we go now we can’t just start mashing these they have to warm up and there also has to be water so let’s get that all right we have this this with 1 in of water and that 1 in so just about covering the potatoes a little more and we’re going

To boil this for 10 to 15 minutes on medium and I will see you back when this is done boiling so our potatoes have boiled and we drained the water out now we’re going to mash them up and they are nice and soft all right so we’ve mashed our potatoes

And now we are going to prepare the broth all right I’m going to move this pot and we’re going to melt 2 tbspoon of butter so our butter is melted and we’re going to turn this down to medium low and put one cup of diced onions mine is already

Precut and we are going to cook these until they’re softened which takes about 5 minutes so I’ll see you when these are softened okay so our onions have been cooking and we are going to add our seasonings um I have them all mixed in this

Bowl we have some a little bit of pepper doesn’t say exactly how much 2 teaspoons of Italian seasoning half a teaspoon of mustard powder 1/4 teaspoon of ground sage and a um 3/4 tpoon of salt so we’re going to add this in there mix that up

Good so now we’re going to add 1/4 cup of flour and we’re just mix this in good and then let it sit for 1 minute all right so the flour has been sitting in our onion garlicky seasoning Mi mixture um we’re going to add our chicken broth just a little bit at a

Time and we’re going to turn this on medium low heat Again mix this up till there aren’t any chunks left well chunks of seasoning can’t really get can’t really get rid of the onion chunks though all right so now we have um what the sh sauce and half and a

Half we are going to do 3/4 TP of Worster show sauce Worster show one two three and two cups of half and Half now we’re going to add our beef if your beef is not already browned then Brown it and you can add it in we’re going to let this boil a little bit and then we’re going to reduce it to a simmer so I’ll see you when it’s done

Boiling okay so we put our potatoes in but we have to get a bigger pot um we are going to stir this up a bit and mix in some more stuff so now we’re going to go grab some frozen veggies all right so I got a cup

And a half of mixed frozen vegetables just carrots and peas and corn and green beans we’re going to pour that in mix that up good it smells really good all right and now we’re going to turn the heat off and gradually sprinkle in the cheese and let it all Melt I have here two cups of shredded cheddar cheese that I’m mixing in we need 3/4 cups of sour cream all right so our soup is done all right it’s been another busy day making soup we’ve got to take yesterday’s Frozen soup out of our molds

So we can put today’s fresh soup in them and get another batch into the freezer so we have gone what’s this one chicken and dumplings chicken and dumplings what are these lasagna lasagna up here we have chicken tortia and back here in the corner chicken noodle so again uh when we have

Four of one kind four will fit in a gallon Ziploc bag so let’s see if we can pop these out and bag them Up all right zipping up the last bag now give us a second to wash those molds and uh we will get ready to start dipping in the what did we make today shepherd’s pie soup shepherd’s pie soup Taylor Made chicken po pie cuz we already put

Away chicken and dumplings and I did the cowboy stew so we will be right back all right so we now have finished almost finished our chicken pot pie filling there’s just one last thing to do and that is to add two cups of half and half

So I’m going to go ahead and do that and then it will be done and ready to pour into the Molds [Applause] [Applause] and this one is all done all right and now to start dulling this stuff out this is all done and we are ready to put it in our little cubes and this looks delicious All right and now it’s my turn to um almost said serve up we’re not quite serving but to dish out into our freezer molds the cowboy Stew all right so we are making pasta for Jolie soup this is number 15 I think so this is an easy dump in the crock poot one um we already have our meat pre- browned and our vegetables pre- chopped up so if you don’t have that you want to

Brown the meat and chop up your veggies we are going to just dump all this in so we’re going to add our seasoning which I’ve premixed already we have one bay leaf which we are going to remember to pull P out half a teaspoon of crushed red

Pepper 2 taspo of Italian seasoning two teaspoon of garlic powder we’re going to pour this in then we have two um 15 oz cans of kidney beans four cups cups of chicken broth 14 oz of chopped tomatoes 1 and 1/2 lb of ground beef remember you want to Brown this before

You put this [Applause] in three large diced carrots three celery stalks and one large onion all diced one pound of shell Noodles so we are going to put this on high and let it sit for 4 hours and I will see you back then all right we’re back again this is we think number 16 this is Italian wedding and Michaela and I are tag teaming this one uh she’s

Getting the mixture ready because we’re going to start with meatballs now what all is in your mixture kiddo um 3/4 teaspoon of salt half a cup of Italian bread crumbs thir a cup of fresh parsley finally chopped and 1/4 teaspoon of pepper and then we have a 1/4 cup of

Parmesan sh shredded parmesan cheese okay the only thing we’re adding to all of that is three cloves of garlic which I am mincing right now and a half lb of ground beef and a half lb of ground pork which I have on the little plate right

Next to me so what I’m going to do is start making these meatballs we’re just going to mix all of this together um work it together so it mixes evenly but not work it work it mush it mush it like we don’t want to turn it

Into hash or something we just want the the ingredients to mix together and I’m going to roll them in about 3/4 in um meatballs now this is soup this is not big huge Italian uh meatballs to serve as their own meal with spaghetti or something and so these are going to be

Small so I’m going to put Beef Pork and a little a little more beef into this bowl and we’re going to mix it together like so so there’s a little bit of everything let’s get our garlic in there all right once you dump that shredded cheese in here for me

Come what I’m doing is I’m just mixing the larger chunkier things together first and then we’re going to dump the the powdered seasoning bowl that has last on top of it all all right I made a bowl inside the bowl you just dump it all in there now I’m just going to kind

Of fold it in oh yep one more we’ve got egg I feel like maybe I should have done the egg already this is going to be fun and messy it’s also going to help it all stick together and I’m absolutely going to have to wash my hands after this yeah

Okay hopefully that is pretty good without just turning it into complete mush yeah so what we’re going to do is pull chunks of this off and these are going to be little meatballs about like that maybe even a little smaller than that so I’m going to head to the stove

And start frying these and I’m going to let her start filling this other crock pot four cups of fresh spinach and since this is our last ingredient I’m going to go ahead and dump it in here so that is two four I’m going to pour in my 8 cups of chicken broth

34 a cup of our pasta this is Dei pasta or I believe that’s what it is Dei diso I forgot two celery ribs diced 1 and 1/4 cups of diced carrots and one yellow onion diced all diced all of it must be diced 1 and 1/2 teaspoon of garlic powder

2 taspo of Italian seasoning a little bit of salt and pepper all right we’re going to mix this all together so when he is done with the meatballs we’re going to set this on high for 4 hours or if you wanted to low for eight just want to show you all we

Did a little bit of olive oil in the bottom of a pan it took me four or five I forget now batches of however many is in there a dozen 15 at a time so all we’re doing is Browning the outside of the meatball so that it holds its shape

It’s not cooking all the way through we don’t have to try to cook it all the way through cuz it’s going to be in the crockpot for the next 4 or 8 hours four for us and so I’m going to take these that are fresh out of the Skillet go ahead and pop them in there and I’ll just give you a quick closeup of one of these M check it out yo and so the rest of these go all in and stir it together and then we’ll get the lid on and that is

One more soup in the bag this evening uh when that’s all done we’ll take these out we’ll rotate out our molds in the freezer and we are almost done we’re getting so close all right so next one up is probably the one I’m most excited about

We are making potato soup so to start the s off we have about four large baking potatoes worth of diced potatoes measured out since baked potatoes are a little bit larger and also specify large baking potatoes we measured out a little bit more than just a cup per potatoes so

We have about six cups of the pre- diced potatoes and the first step is just going to be to boil these until they are cooked so to start off we’re just going to get this on the stove and and all boiled up okay so we just finished cooking the potatoes and I’ve have

Drained them out so next we’re going to use um pot and melt some butter in it we have 2/3 of a cups of butter so we are going to turn this on and melt this Up add a little bit of a Stir after this this is finished melting we’re going to add 2/3 of a cup of flour to this and make a nice thick mixture right now I’m going to add in this flour and that’s nice and smooth so now I’m going to gradually add we have six cups of milk measured out

Next we’re just going to bring this to a boil and make sure to keep stirring this while it’s doing that soon as it’s at a boil we’re going to turn off the heat and then whisk in we have had a cup of sour cream measured out and then we add

The potatoes and we’re done already already well this is cooking and starting to get considerably thicker right it is at a good boil so now we’re going to take that off of the Heat and what we’re going to do next is stir in the um sour cream going to whisk this

In and then last but not least we are going to add our potatoes and there it is all finished so we’re going to let this cool for a little bit and then it will be ready to go into the tray all right so here are seeps for today that we’re going to pop

Out and sticking Bags all right so the last thing we got to do to wrap up tonight is dish out these soups We are sprinting down the home stretch we just have two recipes left to go this is our 18th soup no this is our 19th soup it’s hard to keep track and later this afternoon we’ll do our 20th with gumbo but right now is this couldn’t be easier

This is a Super Simple freezer meal beef stew later we’ll do the complicated gumbo it’s not as complicated as it sounds but um this one is just a dump and a go and you don’t even have to Brown the meat or anything it’s just ready set easy peasy so first of all in

The crockpot you’re going to dump 2 lbs of beef cubes stew meat whatever your favorite kind of beef stew meat is then one medium onion six stocks of celery and remember we’ve already cut our veggies six carrots now I cut 20 whole lounds of potatoes initially when I cut the potatoes um

Because it’s hard to kind of guesstimate exactly how many how much each stew will take and we had some leftover po potatoes and I just think potatoes go great in beef stew even though they’re not in this recipe so we’re going to add them that’s four cups of potatoes

Another slight change I’m going to make to the recipe is the recipe calls for tomato juice I don’t have tomato juice but I did have one last jar from last year of canned chopped tomatoes so I’m going to use our last 2023 jar of canned veggies in

Here but because it calls for tomato juice and there’s nothing else that’s soupy in there I’m going to add a can of beef broth I want to make sure we have enough liquid now it also calls for sugar but because I put the potatoes in there and

They’re starchy I’m not going to put sugar in there and then 2 tpoon of salt and I’m going to stir this up really well if you want a little better flavor you can go ahead and brown that meat but right now I’m just wanting to get it in

And get it done it’s going to cook cuz we’re going to leave this in the crock pot for about 8 hours on love we did it one soup left and this soup is the crown jewel of our soup season always and it is gumbo we are going to be making gumbo

At South Louisiana girl this is a staple in our house um pretty simple chicken and sausage gumbo this has been a a family favorite of ours since I was a teeny tiny little kid and it comes from the pirate Pantry cookbook so because all of my veggies that are chopped up

Already there’s not a whole lot to do to prep for the gumbo I do want to go ahead and brown some sausage and I’ve chopped up our smoked sausage into little rounds and we’re going to pour it into a skillet and we’re going to go ahead and brown

That and just get a good little brown on the edges this not only helps us bring out the flavor in the sausage but it gives us a good base for our Rue we’re going to cook the Rue in The Fond that comes off the sausage all right we’ve got our sausage

And it looks nice and brown and I’m going to go ahead and pour it into our Gumbo Pot that’s 3 lbs of sausage you can use 2 to 3 lbs of sausage by the Way and I’m not going to scrape this pan totally clean because I’m going to make my Rue now AO is your base for your gumbo and I’m going to go ahead and put my Skillet on medium high and I’m going to use half a cup of oil now if you had

Super duper oily meat that you were Brown you could use some of that as your oil I’m going to use half a cup of oil and one cup of flour now a Cajun R is going to be fairly dark so you’re going to want it to look

Like a dark caramel it has a very distinctive smell it’s one of those things that to learn it the first time is kind of just trial and error but once you get it down you know by Instinct what this is supposed to smell like what it’s supposed to look like you do want

To continually stir it because it will burn and it will give your whole soup a really burnt taste if you have burned Rue but on the flip side you don’t want to underdo it at all because if you underdo it your gumbo is not going to

Have that rich deep Cajun flavor The Rue is really key to the whole thing the Rue is what makes it taste like gumbo I’m going to add a little bit of salt and pepper to my Rue this just gives it a good flavor base it’s going to take a good few

Minutes to get to the consistency and the texture and the color that we really want in a r but don’t step away from it because it can burn really fast and even if you don’t burn it you’re probably going to set off your smoke alarm I do almost every time I quit

Gumbo we had a video doing this last Thanksgiving because this is also a really great recipe instead of using chicken you can use your leftover turkey and it is a fantastic way instead of having turkey sandwiches for 800 days in a row you get gumbo you also really want to be careful

When you’re making your Rue because it’s oilbased if it pops and gets on your skin it will burn really bad so be really careful with this and don’t get it on your skin all right I don’t know if you can tell but this Rue right here here is

About right it’s not burned but it is definitely a dark dark caramel color and that’s pretty good it smells just right on the cusp of burned without being burned it’s hard to describe unless you’ve experienced it so it’s one of those trial and error things like I said

But do trial I mean the worst that could happen if you just burn it all together is you can just throw this part out and make a new batch of Rue none of your other ingredients go to waste but it only takes a couple times and

You’ll get it you’ll be a pro but this is a perfect Rue right here all right now I’m going to just pour the R into my big stock pot turn my fan off now so maybe that’s not quite so loud for you and then it’s just a matter of dumping in all the

Ingredients so we’ve got our sausage and R in here we want two large onions which we’ve already diced I’m going to put a shake or two of garlic powder alternatively you could put fresh garlic in there a cup of chopped green onions 1/4 cup of parsley one chopped bell pepper about

Three or four chopped celery stocks and 2 to 3 lbs of shredded chicken and like I said when we were cooking our chicken I I like to use whole chickens because it really does add a lot of flavor to the gumbo if you just you can just use

Chicken breasts but it’s a lot less flavorful than if you use the whole chicken then we want to sprinkle some red pepper some black pepper and some salt and very last we want four quarts of Water then I’m going to turn it on high and I’m going to bring this to a boil after I Stir It Up really really well now a lot of times if I’m just cooking gumbo and I’m not doing a ton of other things I will cook the chicken and use that

Chicken the water that the chicken cooked in to add flavor to this or you can use chicken broth but for today we’re just using water and it’ll it will turn out delicious once it starts boiling we are going to turn it down to medium to medium to low depending on your heat you

Don’t want it a super high rolling boil but you do want a consistent simmer at least and you want to let it set for 2 to 3 hours and we will see you back here when this gumbo is all done all right it’s been about 2 and 1/2 hours ooh it smells

Delicious this look looks perfect all right now to empty cubes and fill more cubes all right let’s see it looks like we’ve got pasta foli potato soup and wedding soup right yep let’s go ahead and put it in our Ziploc Baggies all right clean Super cubes and the last two batches of soup we got gumbo here and normally you would serve gumbo over rice and you could put the rice in there but I don’t necessarily like to do that I don’t store my gumbo with rice in the fridge or in the

Freezer I love these little individual Minute Rice packs that you can just throw in the microwave they’re one serving and you just throw them it and go but it really is quick to make rice any way you slice it you can do minute rice on the stove or you can do actual

Long grain rice and you can do it in your rice cooker or boil it and and it’ll be done by the time you heat this up so um really quick and easy to just add rice later or rice cauliflower if you’re trying to eat healthier this smells really

Good it’s been hard to have gumbo cooking all day in the house and not not eat It we’re going to stick these in the Deep Freeze overnight and let them freeze and then we are going to pull out and see all 20 different types of soups and how much we actually froze this week cuz honestly I haven’t even been keeping track of how much it

Is um but we have a ton our freezer space is filling to the brim with soup soups and more soups and then we’re going to demonstrate how to heat them up and have a great meal so we will see you when we are pulling them all out okay it’s been overnight our soups

Are all Frozen we’re going to dull these into bags and then we’re going to get out absolutely everything we’ve done so far so this is gumbo and beef stew these cubes have really been workhorses this week for us and I’ve been really impressed with how they’ve performed how they’ve cleaned how easily

The soups just pop right out it’s it’s really been fantastic highly recommend again you can do freezer meals you can do soups and put them in whatever and Ziploc bags or whatever but man this makes it so so [Applause] easy let’s get everything else out and see what all we’ve made this

Weekend here it is all 20 of our soup recipes we counted and we have what Daddy 108 108 blocks or servings which is 216 cups so if we’re eating a meal which is soup we’ll get one block we can all pick the same block and throw it in a just a

Regular pot to warm it or we can pick whatever we want and warm it in our little trays or if it’s going to be a side with a bigger meal then two cups would be two servings we’ll grab two blocks and uh and heat those up together

And that should be enough for us to have a little cup of soup so there’s a lot of meals here yeah we’re way excited girls what are you most excited about trying I don’t know all of it Taylor any of it listen Taylor has been trying to get

Into the soup every day this week and finally she’s excited soup is her favorite thing so she’s way excited to get to eat soup for lunch every day and dinner and breakfast what are you most excited about MJ maybe the lasagna soup or the shepherd’s pie o the shepherd’s pie

Looks really good I’m the burger soup oh the cheeseburger soup I forgot about that the gumbo I’m obviously excited about but I am excited to try the shepherd’s pie and the cheeseburger soup what about you Daddy well some of these y’all made and I wasn’t even around so

I’m catching up I didn’t know there was a cheeseburger soup that sounds good I really want to try my um clam chowder that I made um I always love gumbo I always love potato soup I think I’m going to have to race the girls to the

Potato soup or I’m not going to get any um man the lasagna soup just smelled so good when it was cooking uh I don’t know that I have a favorite I just want to start trying them the cheeseburg soup better tonight for dinner it’s soup night so let’s go grab our containers

And everybody can choose soup like we showed you at the beginning of the video super cubes makes these perfect Little Oven containers that fit one of these cubes so we each have one and we’re going to put our choice of soup in now super cubes recommends that

For these bricks it’s 400° in the oven for about 45 to 50 minutes depending on how thick your soup is but you want to check it from every once in a while since these are all fully cooked soups really all you’re going for is warming it all the way through through if you

Thaw it earlier then it’s like 30 minutes heat time you can also just put these in a pot and heat them on the stove or stick them in the microwave any of those options work but we are going to do oven today so let’s all pick our

Soups I am going to go for gumbo because I have been smelling that all night and see they fit perfectly right in the little crafts look they have them Mar in y indented in the side it’s a little one cup two cup marks cuz that’s what’s on the little things perfect lasagna soup

From MJ I’m doing clam chowder all right I knew it what about you Taylor think I’m going to go broccoli cheddar with this one broccoli cheddar for the Taylor you love it your now also like we’ve mentioned before if your soup is looking a little dry you can either add broth water or

Milk depending on the type of soup you have um my gumbo looks great um if if you get it in the oven and it’s still looking dry you can add that later but I’m going to just stick mine in how about y’alls yeah yeah they look ready

To go to me here’s just a close-up shot of how perfectly those Fit