Wanted to share a great recipe from this month's Freezer Club.
I spent a couple of hours Saturday morning making my meals for the month!
This month I'm making Egg Rolls and Chunky Minestrone Soup!
I wanted to share this tasty recipe with you.
It's quick and easy to make and freezes perfectly. I'm not a big fan of Bear Creek Soups on their own, but I use the Minestrone mix to start this recipe. It does a lot of the work for me. After you add all the other goodies to it, throw on some homemade croutons and parmesan cheese and you have a really, good homemade taste. I measured out this recipe once and it came to 19 cups! So use what you need for dinner and put the rest in a freezer bag for another night or two. I double the recipe for my club.
**If you are going to freeze it, I boil the Bear Creek Soup for 9-10 minutes instead of 15 min. When you freeze, you want to undercook your veggies and any pasta just a bit. It will pick up moisture in the freezing process and can go soggy, if you don't undercook it. Just a helpful hint! :)Click the card to print out the recipe.