Tag: #MakeAhead

Bowl of steaming bean soup with herbs and black pepper on wooden table with bread and butter
Posted in Freezer & Make-Ahead Meals, Soups & Stews

Slow Cooker Mixed Bean Soup

Posted on by simplegoodfood

This hearty slow cooker bean soup is the result of plenty of kitchen testing, fine-tuning, and more than one taste test with my very patient “official guinea pig”—my late husband. Together, we worked out the seasoning balance until it hit that perfect spot between simple, flavorful, and comforting.

Made with a mix of dried beans, a light tomato base, and a little pork for depth, this is a budget-friendly, high-fiber soup that’s perfect for meal prep, freezer portions, or easy weeknight dinners.

If you prefer, you can substitute any of the dried beans listed for other types. Or you can use a bean mix such as 15 Bean Soup. The beans I listed were my late husband’s favorites. Another substitute you might want to make is to use Smoked Pork Neck bones for the boneless pork cubes. This lends a smoky flavor to the soup. And of course, good Southern boy that he was, my husband insisted on having cornbread with his soup!

Bowl of steaming bean soup with herbs and black pepper on wooden table with bread and butter
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Slow Cooker Mixed Bean Soup

Made with a mix of dried beans, a light tomato base, and a little pork for depth, this is a budget-friendly, high-fiber soup that’s perfect for meal prep, freezer portions, or easy weeknight dinners.
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Prep Time 8 hours
Cook Time 9 hours
Total Time 10 hours
Servings: 18
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Calories: 114
Ingredients Method Notes

Ingredients
  

  • 2/3 cup pinto beans Dried
  • 2/3 cup lima beans Dried
  • 2/3 cup black beans Dried
  • 2/3 cup black eyed peas Dried
  • 2/3 cup lentils rinsed
  • 1 1/2 cup boneless cubed pork
  • 12 cups water
  • 1 can 15 oz diced tomato
Seasoning:
  • 1 tsp Chili powder
  • 1/2 tsp cumin
  • 1 tsp black pepper

Method
 

  1. Soak all the dried beans except Lentils overnight.
  2. Drain soaking water and return beans to slow cooker.
  3. Add the rinsed lentils, pork cubes, tomatoes, water, and seasonings.
  4. Cover and cook on low for 8 – 10 hrs.

Notes

🌙 Overnight Bean Prep

Rinse the pinto beans, lima beans, black beans, and black-eyed peas thoroughly. Place them in the slow cooker or a large bowl, cover with water, and soak overnight.
Do not soak the lentils overnight.
In the morning, drain and rinse the soaked beans before returning them to the slow cooker.
Do Not Soak The Lentils! They tend to turn to mush during the cooking when you do that!

❄️ Freezer:
Allow food to cool completely before freezing. Store in airtight containers or freezer-safe bags. Label with the name, date, and reheating instructions.

For best quality, use within 2–3 months.

💡 Tip:
Freeze in portion sizes you’ll actually use—this makes reheating faster and reduces waste.

#HeartHealthy #LowCholesterol #LowA1C #BloodSugarFriendly

#FreezerMeals #MakeAheadMeals #MealPrep #BatchCooking #CookOnceEatTwice

#EasyRecipes #WeeknightDinner #FamilyMeals

#WhatsForDinner #FoodInspiration

Bowl of steaming vegetable soup with carrots, potatoes, and greens beside a plate of buttered bread
Posted in Freezer & Make-Ahead Meals, Soups & Stews

Plant-Based Protein Cabbage Soup with GreekYogurt

Posted on by simplegoodfood

3 Ways to Prep: Freeze • Can • Jar Mix

This hearty cabbage soup is one of those recipes that quietly becomes a staple in your kitchen—simple to make, easy to store, and incredibly satisfying when you need a nourishing meal ready to go.

Loaded with colorful vegetables, chickpeas, and quinoa, this version goes beyond a basic cabbage soup to deliver real staying power. A spoonful of creamy Greek yogurt added at serving brings everything together and gives it that extra boost of protein without weighing it down.

It’s also a perfect fit for freezer and make-ahead meals. Cook once, portion it out, and you’ll have comforting, wholesome bowls waiting for you on busy days. The flavors deepen over time, making each reheated serving just as good—if not better—than the first.

If you’re building a freezer stash or planning ahead for the week, this is an easy, dependable recipe you’ll be glad to have on hand. It can even be adapted for pressure canning, giving you a shelf-stable option alongside your freezer meals.

Bowl of steaming vegetable soup with carrots, potatoes, and greens beside a plate of buttered bread

Plant-Based Protein Cabbage Soup with GreekYogurt

This hearty cabbage soup is one of those recipes that quietly becomes a staple in your kitchen—simple to make, easy to store, and incredibly satisfying when you need a nourishing meal ready to go.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil optional
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 4 bell peppers chopped
  • 6 carrots chopped
  • 6 stalks celery chopped
  • 1 medium head green cabbage chopped
  • 2 cans 14.5 oz diced tomatoes (no salt added)
  • 2 cans 15 oz chickpeas, drained & rinsed
  • 12 cups low-sodium vegetable broth
  • 2 cups cooked quinoa OR 1 cup uncooked quinoa
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp black pepper
  • 1 tsp smoked paprika optional
  • 4 bay leaves
  • Salt to taste
  • 1 ½ cups plain nonfat Greek yogurt (for serving)
  • Fresh parsley for garnish

Method
 

  1. In a large stockpot, heat olive oil if using.
  2. Add onion, garlic, bell peppers, carrots, and celery. Cook 7–8 minutes until softened.
  3. Stir in cabbage, tomatoes, chickpeas, broth, quinoa (if uncooked), and seasonings.
  4. Bring to a boil, then reduce heat and simmer 25–30 minutes, until vegetables are tender and quinoa is
  5. cooked.
  6. Remove bay leaves. Taste and adjust seasoning.
  7. Cool soup completely before portioning.

Notes

Meal Prep & Portioning Guide

  • Portioning: ~12 servings (about 1½ cups each).
    • Individual meals: 2-cup freezer-safe containers.
    • Family portions: 4-cup containers.
  • Storage:
    • Fridge: 4–5 days.
    • Freezer: Up to 3 months.
  • Reheating:
    • Microwave: Thaw overnight, heat 2–4 minutes.
    • Stovetop: Reheat gently, add broth if needed
Adding Greek Yogurt: Store separately, 2–3 tbsp per serving. Swirl in just before eating
This makes a lot so be sure to use the largest stock pot you have.
CaloriesProteinCarbsFiberFatSodium
~215~12 – 13 g~30 g~7 g~4 g~350 mg

Make It Your Way: Freezer, Pantry, or Jar Mix

Make It Your Way: Freezer, Pantry, or Jar Mix

This recipe is designed to be flexible, so you can choose the prep method that works best for your kitchen:

Freezer Meal:
Prepare as directed, cool completely, and freeze in portions for easy reheating.

Pantry (Pressure Canning):
For a shelf-stable option, prepare the soup base but leave out ingredients like dairy, grains, or pasta. Add those fresh when reheating. Follow tested pressure canning guidelines for safe processing.

Jar Mix Option:
To turn this into a shelf-stable dry mix, use dehydrated vegetables, dried beans, and spices. Store as a “soup starter,” then add broth and any fresh ingredients when cooking.

This approach lets you stock your freezer, pantry, or both—making mealtime easier no matter what your week looks like.

#HeartHealthy #LowCholesterol #LowA1C #BloodSugarFriendly

#SoupsAndStews #ComfortFood #HealthyComfortFood #CozyMeals

#MealPrep #FreezerFriendly #BatchCooking

#EasyRecipes #HomeCooking

#WhatsForDinner

Posted in Curated Recipes

Recipe: Blueberry Walnut Overnight Oats

Posted on by Reluctant Retiree

If there was a prize for the breakfast that delivers the highest reward for the least amount of effort, overnight oats would be the clear winner. Stir a few ingredients together, let them mix and mingle in the fridge while you sleep, and come morning you have a satisfying breakfast all ready to go.

This one is sweet and simple. It’s dotted with juicy blueberries, crunchy walnuts, and protein-rich chia seeds, and can be made with either regular milk or dairy-free milk. It’s easy to make, easy to carry with you to work or school in the morning, and even easier to eat: Just grab a spoon, give it a stir, and dig right in.

A Quick & Simple Formula for a Feel-Good Breakfast

You’ll love how how adaptable this recipe is. The berry and nut formula can be mixed and matched depending on your mood or what’s in your kitchen. Swap in raspberries or chopped strawberries for blueberries, opt for pecans or almonds instead of walnuts, and even try flax seeds in place of chia seeds. Regardless of how you assemble it, the result is a satisfying breakfast that will give you the energy you need to get through the morning and take you to lunchtime without having your stomach grumble at 10 a.m.

The Kitchn