I cook soup for different holidays and freeze the extra to have at other times. My Thanksgiving beef vegetable was always a great favorite when our families came for holiday dinner at our house. For Jewish holidays I cook chicken soup – including making matzoh balls for Passover. For Christmas I cook whatever kind husband wants and Easter I cook what husband wants (his holidays). Now all the extra gets frozen.
I tend to cook soups and stews the night (or more than one night) before we plan to eat. Reheating it makes it better and by doing this I am cooking while sitting in the kitchen watching TV at night (as I am right now) and can keep an eye on it – as opposed to needing to waste time better spent elsewhere in the house to stay in the kitchen and keep an eye on it the day of why ever I am making it.
We have even come up with a recipe for a thick chicken soup with noodles that I can make the night before and is our dinner on some Friday nights (cook a bigger dinner for same since Covid started and we are eating home Friday night instead of going out for dinner. Always leftover from that also to have during the following week.
And yes, I do use canned soup also – sometimes even as a base for what I am cooking.
I cook soup for different holidays and freeze the extra to have at other times. My Thanksgiving beef vegetable was always a great favorite when our families came for holiday dinner at our house. For Jewish holidays I cook chicken soup – including making matzoh balls for Passover. For Christmas I cook whatever kind husband wants and Easter I cook what husband wants (his holidays). Now all the extra gets frozen.
I tend to cook soups and stews the night (or more than one night) before we plan to eat. Reheating it makes it better and by doing this I am cooking while sitting in the kitchen watching TV at night (as I am right now) and can keep an eye on it – as opposed to needing to waste time better spent elsewhere in the house to stay in the kitchen and keep an eye on it the day of why ever I am making it.
We have even come up with a recipe for a thick chicken soup with noodles that I can make the night before and is our dinner on some Friday nights (cook a bigger dinner for same since Covid started and we are eating home Friday night instead of going out for dinner. Always leftover from that also to have during the following week.
And yes, I do use canned soup also – sometimes even as a base for what I am cooking.