soup

Easy Cabbage Soup (freezer meal)

Perfect for cold days, this make ahead cabbage soup is easy to make and has nice light flavours. You can freeze this cabbage soup before cooking it or after. Or of course, if you can’t wait to try it, you can cook it and eat it right away!

If you like, you can double the recipe to use up your whole head of cabbage and ensure that none goes to waste. Then, simply freeze in family sized portions or even single servings. Cabbage touts many health properties including being high in vitamin C, vitamin K, and improving digestion. Adding this easy soup to your diet is a simple way to eat healthier. It’s also budget conscious as this costs very little to make.

To make this soup vegetarian or even vegan, just use vegetable broth. The recipe is also dairy free and gluten free, so it’s appropriate for many types of diets.

For this recipe, you can use savoy, Napa, or green cabbage.

Can you freeze cabbage?

This seems to be a common question. I can see where the confusion comes in as lettuce does not freeze well at all and cabbage and lettuce look similar. Cabbage, however freezes beautifully. We use it in recipes such as our Cabbage Roll Casserole and this Cabbage Soup.

If you want to freeze cabbage that isn’t in a recipe, cut the cabbage into wedges and pat dry. Place it in freezer bags, being sure to take out all the air you can before sealing. Freeze for up to 18 months.

Cabbage Soup Recipe:

Ingredients:

1/2 onion, diced
2 cloves garlic, minced
8 cups chicken broth or vegetable broth
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. pepper
1/2 head cabbage chopped in about 1 1/2″ chunks*
4 medium carrots, peeled and sliced
2 stalks celery, thinly sliced
14 1/2 oz. can stewed tomatoes

Assembly instructions:

Chop the vegetables.
Place the vegetables and other ingredients into a large resealable freezer bag or silicone bag.
Remove excess air, seal, and freeze.

Cooking instructions:

Thaw.
Place bag contents in a large stovetop pot. Heat over medium until it comes to a low boil.
Turn down to low and simmer for 30 minutes.

*note: if you want to use up the whole head of cabbage, simply double the recipe and separate into two large freezer bags or into single serving containers

That’s it! It’s simple to make homemade cabbage soup ahead so that you can pull it out to cook on those cold dreary days that scream for soup.

What to serve with this soup:

Serve this soup on its own, with crackers, or with dinner rolls.

You might also like these freezer soup recipes:

Cabbage Soup

Prep Time

5 mins

Cook Time

35 mins

Course: Soup

Keyword: cabbage, cabbage soup, soup

Servings: 6

Calories: 192 kcal

Ingredients

1/2 onion diced
2 cloves garlic minced
8 cups chicken broth or vegetable broth
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. pepper
1/2 head cabbage chopped in 1 1/2" chunks
4 medium carrots peeled and sliced
2 stalks celery thinly sliced
14 1/2 oz. can stewed tomatoes

Instructions

Assembly instructions:

Chop the vegetables.
Place the vegetables and other ingredients into a large resealable freezer bag or silicone bag.
Remove excess air, seal, and freeze.

Cooking instructions:

Thaw.
Place bag contents in a large stovetop pot. Heat over medium until it comes to a low boil.
Turn down to low and simmer for 30 minutes.

Easy Instant Pot Vegetable Soup

By Sharla

Lunch doesn’t get any easier than this 3 ingredient Instant Pot vegetable soup recipe. There are lots of ways to personalize this simple vegetarian soup.

Easy Instant Pot Vegetable Soup Recipe:

Ingredients:

3 cups mixed frozen vegetables (your favorite mixture)
1/2 cup tomato passata
3 cups water, or more if you like it more liquidy

Assembly instructions:

Place all the ingredients in a large resealable freezer bag. Squish to combine well.
Remove excess air, seal, and freeze.

Instant Pot cooking instructions:

Thaw.
Place the bag ingredients into your Instant Pot.
Secure the lid and set it to the soup setting for 8 minutes.
Use the natural or quick release.
Serve. Top with grated Parmesan cheese and chili flakes if desired.

You can adapt this recipe in so many different ways. It’s extremely versatile!

Here are just some ideas of things you can add to this recipe:

caramelized onions
minced garlic
sundried tomatoes
diced tomatoes
macaroni noodles (be sure to add more water if you add noodles or cook them separately before adding)
seasonings (paprika, Italian seasoning, oregano, basil, etc.)

What is tomato passata?

Tomato passata is essentially strained tomatoes. It’s a tomato puree that has had the seeds and skins strained out. If you can’t find any passata in your local grocery store, you can purchase it here or you can substitute canned tomato puree.

Instant Pot Vegetable Soup

Prep Time

5 mins

Cook Time

8 mins

Course: Soup

Cuisine: Italian

Keyword: soup, vegetable soup

Servings: 4

Calories: 78 kcal

Ingredients

3 cups mixed frozen vegetables
1/2 cup tomato passata
3 cups water (more if you like a thinner broth)

Instructions

Assembly instructions:

Place all the ingredients in a large resealable freezer bag. Squish to combine well.
Remove excess air, seal, and freeze.

Instant Pot cooking instructions:

Thaw.
Place the bag ingredients into your Instant Pot.
Secure the lid and set it to the soup setting for 8 minutes.
Use the natural or quick release.
Serve. Top with grated Parmesan cheese and chili flakes if desired.

Try some of our other freezer to Instant Pot soups:

Instant Pot Tomato Soup

Bone Broth

Beef Taco Soup

Crock-Pot Jambalaya Soup (freezer meal)

By Sharla

Experience the Creole flavors of Jambalaya in a bowl with this Crock Pot Jambalaya soup. This recipe is on the spicy side, but not in an overpowering way. It can be adjusted for those who like things extra spicy by adding extra cayenne in the recipe or by adding hot sauce when it’s served. Growing up in a meat and potatoes type of family, I had never heard of Jambalaya, but in my teen years, I would sometimes go to a restaurant where if any person ordered Jambalaya, the entire wait staff and kitchen would all shout out “Jambalaya” at the top of their lungs. Naturally, this made me curious. What could this mysterious dish be and what would it taste like?

Also, I liked hearing this cheerful chorus ring out through the restaurant and wanted to hear it again. So I ordered it for myself and got to taste a new blend of flavors. I was an immediate fan. Since then, I’ve tried many variations on the classic cajun dish including this soup.

Jambalaya Soup Recipe:

Ingredients:

1/2 lb. hot breakfast sausage slices, cooked and quartered
1/2 lb. cajun spiced smoked sausage, sliced
1/2 lb. precooked shrimp, frozen, tails removed
3 medium stalks celery, coarsely sliced
3 medium carrots, coarsely sliced
2 cloves garlic, minced
15 oz. can diced tomatoes
8 oz. tomato sauce
1/2 small head of cabbage, sliced and coarsely chopped
4 oz. jar sliced pimentos
1 cup Burgundy wine
1 1/4 tsp. paprika
1/8 tsp. cayenne pepper
3/4 tsp. coarse salt
1/2 tsp. oregano or Mexican oregano
1/2 tsp. basil
1/2 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. cayenne pepper

For cooking day:

2 cups water
2 Tbsp. cornstarch

Assembly instructions:

Chop the vegetables and cook and cut the meats.
Place the prepared meat, vegetables, and all other ingredients and seasonings (except for the water and cornstarch) in a large resealable bag.
Remove the excess air from the bag, seal, and freeze.

Crockpot cooking instructions:

Thaw.
Dump all the ingredients from the bag into a slow cooker.
Mix the cornstarch and water and pour over the ingredients in the Crock-Pot.
Cook on high for four hours.
Serve warm with Louisiana hot sauce your favorite hot sauce on the side for the spice lovers.

Stovetop cooking instructions:

Thaw.
Just simmer the soup in a large pot on the stovetop over medium-high heat, stirring periodically until the vegetables have softened to your liking.
Serve warm with hot sauce on the side.

Note that traditionally, Jambalaya has rice. If you want to add rice to this recipe, it’s a nice addition and it stretches out the meal to make it more filling and more economical as it feeds more people that way. Just be sure to add more liquid to compensate.

Is Jambalaya Cajun or Creole?

Well, this question is a tricky one because the answer is, it’s both. The general rule of thumb is that if the dish is reddish or orange in color, it’s Creole. If it’s brown, it’s Cajun. This is because of the blend of spices used. Either way, it’s always delicious!

What do I serve with Jambalaya soup?

This soup is hearty enough to be served on its own as a meal, but if you want to add aside, here are some simple suggestions:

rice crackers
bread
garlic bread
green salad
cornbread

Jambalaya Soup

Course: Soup

Cuisine: Cajun

Keyword: jambalaya, soup

Servings: 6

Calories: 440 kcal

Ingredients

1/2 lb. hot breakfast sausage slices cooked and quartered
1/2 lb. cajun spiced smoked sausage sliced
1/2 lb. precooked shrimp frozen, tails removed
3 medium stalks celery coarsely sliced
3 medium carrots coarsely sliced
2 cloves garlic minced
15 oz. can diced tomatoes
8 oz. tomato sauce
1/2 small head of cabbage sliced and coarsely chopped
4 oz. jar sliced pimentos
1 cup Burgundy wine
1 1/4 tsp. paprika
1/8 tsp. cayenne pepper
3/4 tsp. coarse salt
1/2 tsp. oregano or Mexican oregano
1/2 tsp. basil
1/2 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. cayenne pepper

For cooking day:

2 cups water
2 Tbsp. cornstarch

Instructions

Assembly instructions:

Chop the vegetables and cook and cut the meats.
Place the prepared meat, vegetables, and all other ingredients and seasonings (except for the water and cornstarch) in a large resealable bag.
Remove the excess air from the bag, seal, and freeze.

Crockpot cooking instructions:

Thaw.
Dump all the ingredients from the bag into a slow cooker.
Mix the cornstarch and water and pour over the ingredients in the Crock Pot.
Cook on high for four hours.
Serve warm with Louisiana hot sauce your favourite hot sauce on the side for the spice lovers.

Stovetop cooking instructions:

Thaw.
Just simmer the soup in a large pot on the stovetop over medium high heat, stirring periodically until the vegetables have softened to your liking.
Serve warm with hot sauce on the side.

Recipe Notes

Note: Traditionally, Jambalaya has rice in it so feel free to add rice to the recipe, but be sure to add more liquid to compensate.

Check out some of our other hearty make-ahead soups:

Chunky Cream of Chicken Soup Hearty Hamburger Soup

Stuffed Pepper Soup

Chunky Cream of Chicken Soup (freezer meal)

By Sharla

If there were an award given for “hits the spot comfort food”, this chunky cream of chicken soup would win it! It’s got all the requirements. Hearty, good on a cold day, reminiscent of childhood. This hearty soup is great for cold or dreary days. It’s got enough sustenance to make this a full meal, but you can serve it with crusty bread and a side salad if you wish.

Chunky Cream of Chicken Soup Recipe:

Ingredients:

½ cup butter
1 onion, chopped
3 stalks celery, chopped
4 medium carrots, peeled and chopped
1/3 cup flour
6 cups chicken broth
3 sprigs fresh thyme
3-4 leaves of sage, chopped
1 tsp. poultry seasoning
2 ¾ cups cooked chicken, cubed
½ cup heavy cream
salt and freshly ground black pepper to taste
parsley for garnish (optional)

Instructions:

In a large pot over medium heat, melt the butter.
Add the chopped onion, celery, and carrots.
Cook for about 10 minutes stirring occasionally, until the vegetables are soft.
Add the flour and cook, stirring constantly for an additional 2 minutes.
Slowly pour in the broth.
Bring the soup to a low boil while stirring constantly.
Add the sage, thyme, and poultry seasoning.
Turn the heat to low and add the cream.
Stir in the chicken and simmer for 25-35 minutes.
Season to taste with salt and pepper.
Ladle into soup bowls.
Garnish with parsley if desired and serve.

Instructions to make this as a freezer meal:

OR you can cook the soup using the full stovetop instructions and then put it in a freezer-safe container to reheat when needed. If you use this method, you can freeze it in smaller containers and only take out as much as you need for lunch or dinner. Ways to adapt this recipe:

To make this soup gluten-free, substitute cornstarch or gluten-free flour for the flour.

If you want a vegetarian version, substitute vegetable broth for the chicken broth and use white navy beans in place of the chicken.

Chunky Cream of Chicken Soup

Course: Soup

Keyword: cream of chicken soup, soup

Servings: 6 people

Calories: 850 kcal

Ingredients

½ cup butter
1 onion chopped
3 stalks celery chopped
4 medium carrots peeled and chopped
1/3 cup flour
6 cups chicken broth
3 sprigs fresh thyme
3-4 leaves sage chopped
1 tsp. poultry seasoning
2 ¾ cups chicken cooked and cubed
½ cup heavy cream
salt and pepper to taste
parsley for garnish optional

Instructions

Instructions:

In a large pot over medium heat, melt the butter.
Add the chopped onion, celery, and carrots.
Cook for about 10 minutes stirring occasionally, until the vegetables are soft.
Add the flour and cook, stirring constantly for an additional 2 minutes.
Slowly pour in the broth.
Bring the soup to a low boil while stirring constantly.
Add the sage, thyme, and poultry seasoning.
Turn the heat to low and add the cream.
Stir in the chicken and simmer for 25-35 minutes.
Season to taste with salt and pepper.
Ladle into soup bowls.
Garnish with parsley if desired and serve.

Recipe Notes

Instructions to make this as a freezer meal:

You can make this soup as a freezer meal in two ways. The first is to put all of the ingredients into a large resealable bag, seal and freeze and then on the day you want to serve it, take it out of the freezer to thaw and simmer on the stovetop in a large pot for about an hour. OR you can cook the soup using the full stovetop instructions and then put it in a freezer-safe container to reheat when needed. If you use this method, you can freeze it in smaller containers and only take out as much as you need for lunch or dinner.

You might also be interested in these tasty freezer soup recipes:

Hamburger Soup

Spicy White Bean and Chicken Soup

Crock Pot Enchilada Soup

Hearty Hamburger Soup (freezer meal)

By Sharla

Is there anything better on a cold day than homemade hamburger soup?! This soup has all your protein, barley, and veggies in one place, making it a simple family meal. This hamburger soup recipe actually came about accidentally. Sometimes when my neighbor and I do our massive freezer meal marathons, we have some of our prepped ingredients left over at the end. Not wanting to have anything go to waste, we invent recipes at the end. Our Tex Mex Pasta Bake and Asian Rice Bowl are examples of recipes that came about the same way.

And now every time we are left with hamburgers and vegetables, we make this hamburger soup recipe. It’s become such a staple that we often cook up extra ground beef just for this. It’s also a really economical meal.

Hearty Hamburger Soup Recipe:

1 lb. browned ground beef
1 onion, chopped
2 garlic cloves, minced
1/2 cup barley
1 cup carrots, peeled and finely diced
1/2 cup frozen peas
1/2 cup celery, diced
28 oz. can diced tomatoes
1 tsp. thyme
1 tsp. parsley
1/2 tsp. pepper
1 bay leaf
3 cups beef broth*

*Be sure to add the beef broth last and hold the bag well while pouring to prevent spills!

Assembly instructions:

Brown ground beef.
Chop vegetables.
Place cooked beef, vegetables, and other ingredients in a large resealable freezer bag. Be sure to add the beef broth last and hold the bag securely or have someone else hold the bag for this step so that it doesn’t spill.

Stovetop Cooking Instructions:

Thaw.
Heat in a large pot on the stovetop over medium heat. Bring to a boil. Reduce heat and simmer for an hour.
Remove the bay leaf before serving.

Crock Pot Cooking Instructions:

Thaw.
Cook in the slow cooker on low for 3-5 hours.
Remove the bay leaf prior to serving.

Serve soup with crusty bread or buns. If you want, you can also offer a side salad as well, but it has enough vegetables to be served without a salad.

Hearty Hamburger Soup

Course: Soup

Keyword: beef, hamburger soup, soup

Servings: 6

Calories: 107 kcal

Ingredients

1 lb. browned ground beef
1 onion chopped
2 garlic cloves minced
1/2 cup barley
1 cup carrots peeled and finely diced
1/2 cup frozen peas
1/2 cup celery diced
28 oz. can diced tomatoes
1 tsp. thyme
1 tsp. parsley
1 bay leaf
1/2 tsp. pepper
3 cups beef broth

Instructions

Assembly instructions:

Brown ground beef.
Chop vegetables.
Place cooked beef, vegetables, and other ingredients in a large resealable freezer bag. Be sure to add the beef broth last and hold the bag securely or have someone else hold the bag for this step so that it doesn't spill.

Stovetop Cooking Instructions:

Thaw.
Heat in a large pot on stovetop over medium heat. Bring to a boil. Reduce heat and simmer for an hour.

Crock Pot Cooking Instructions:

Thaw.
Cook in the slow cooker on low for 3-5 hours.

You may be interested in these other make-ahead soup recipes:

Enchilada Soup

Corn Chowder with Bacon

Spicy White Bean and Chicken Soup