How to Make Freezer Soup Prep Bags: A Simple Exit Strategy for Your Farm Vegetables
As the CSA season winds down and our final harvests roll in, I’m often left with a surplus of beautiful, nutrient-packed vegetables that I want to use before they spoil. One of my favorite ways to avoid the compost bin is by making “freezer soup prep bags.” This is a simple, efficient way to preserve vegetables, so they’re ready for a warm, comforting meal when the cold weather sets in. Even better, you can toss raw meat into these bags, and they work perfectly in your crock pot or Instant Pot. You will feel SO GOOD about yourself as you clean out your fridge this week, knowing you aren’. And come December, when you pull out that freezer soup bag to eat, you’ll feel good about yourself AGAIN as you realize that you are enjoying food from the summer bounty.
Here’s an example of a Freezer Soup Prep Bag
What is a Freezer Soup Prep Bag?
Freezer soup prep bags are pre-assembled bags of raw vegetables, herbs, and even meat that you freeze and use as a base for a hearty, home-cooked soup later. They’re a great way to “exit” the growing season with a well-stocked freezer full of potential meals!
How to Assemble and Store Your Freezer Soup Prep Bags
Follow these simple steps to create your own soup-ready freezer bags:
- Gather your ingredients: Start with a variety of fresh vegetables and proteins. I like to pull out the veggies that are piling up in my fridge and just throw everything into the bag! You’ll also need gallon-sized freezer bags.
- Chop and prep your veggies: Wash and chop vegetables into bite-sized pieces.
- Add raw meat (optional): You can add cooked or even uncooked meat directly into the bag if you’re planning to make a heartier soup. Chicken thighs, ground turkey, sausage, chorizo, ground beef, or seasoned stew meat are great options.
- Season and label: Sprinkle in your favorite herbs and spices (garlic, thyme, bay leaves), and write on the bag what ingredients to add when cooking (e.g., broth, tomato sauce, additional seasoning). Don’t forget to label the bag with the name of the soup, date, and any additional steps for later.
- Freeze: Lay the bag flat and freeze. When it’s time to cook, simply dump the contents into your crock pot or Instant Pot, add any liquids or final ingredients, and let it simmer away!
What Can Go Into a Freezer Soup Prep Bag?
- Vegetables: Carrots, celery, onions, peppers, tomatoes, sweet potatoes, butternut squash, kale, cabbage, corn, green beans, turnips, chard or kale stems, work wonderfully.
- Proteins: As mentioned, raw meats like chicken, beef, or sausage are ideal for freezer soup prep bags. You can also add canned beans, lentils, or pre-cooked grains like rice, couscous or quinoa.
- Herbs and Spices: Fresh or dried herbs like thyme, oregano, basil, bay leaves, and garlic powder can add amazing flavor.
Alyssa Baker shared this Freezer Soup bag photo
Vegetables to Avoid in Freezer Soup Prep Bags
Some veggies don’t freeze well, and it’s better to add them fresh during the cooking process. Here are a few to avoid:
- Leafy greens: Spinach, kale, or Swiss chard can get too mushy when frozen raw. If you want these in your soup, add them during the last 10 minutes of cooking.
- Potatoes: I have mixed results when putting raw potatoes into the freezer bag. I like to add these in the last 20-30 minutes of cooking.
- Dairy: Cream or cheese should be added after cooking, not frozen in the bag.
- Pasta: Freezing pasta will make it mushy when reheated, so always cook it fresh and add it at the end.
How to Cook Your Freezer Soup Prep Bag
When you’re ready to make your soup, just dump the contents of the bag into a crock pot or Instant Pot, add broth (usually 4-6 cups depending on the size of your batch), and cook on low for 6-8 hours (crock pot) or high pressure for 30 minutes (Instant Pot). You can always stir in fresh herbs, greens, or dairy at the end for a final touch.
Here’s a video on my YouTube Channel where our CSA Coach and dietitan Cadie Jardin shows you how to make a Freezer Meal Prep bag.
Sample Freezer Soup Prep Bag Recipe for September (Ohio)
Here’s a recipe using in-season vegetables you likely have on hand this month:
September Harvest Freezer Soup Bag
- 2 cups cubed butternut squash
- 2 large carrots, sliced
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cups green beans, trimmed and cut in half
- 2 cups diced tomatoes (or 1 can diced tomatoes, drained)
- 1 pound uncooked Italian sausage, cut into bite-sized pieces
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
Label on Bag: “Add 4 cups broth when cooking. Cook on low for 6-8 hours in crock pot or 30 minutes in Instant Pot. Add fresh kale or spinach during last 10 minutes of cooking.”
With a little prep now, you’ll have a freezer full of meals ready to go when the weather cools.
Next Steps: Download my Freezer Soup Recipe Compilation
If you want to download my compilation of Freezer Soup Bag Recipes, click here! It’s free!