Fresh Slowcooking Freezing Leftover Soup & Stew

1. Open up a freezer bag and fold the edges over the rim of a small sauce pan.
2. Using a ladle, scoop enough of your meal into a bag for another day. I find 2-3 scoops per serving works well for soup. Make sure to stir and transfer proportional amounts of solids and liquids so that the last bag isn’t just water.
3. Squeeze out the excess air and seal the bag. Allow the food to cool to room temperature and prop upright in a freezer, so the soup does not contact the ziploc seal.

To thaw the soup, remove a bag from the freezer and place in the fridge over night, or at room temperature long enough to loosen the soup from the plastic. Pour the soup into a sauce pan and heat over low heat until thawed. Stir and heat through over medium heat then serve.

Do not microwave to thaw, the freezer bag may melt.