How to Batch Cook Soups and Stews
How to Batch-cook Soups and Stews
Some homemade chicken soup with a side of sourdough grilled cheese…..yumtastic!
A great way to be efficient with your time is to batch cook. If I have my game on and take about 3 hours on the weekend, I can usually whip up enough dishes to last my spouse and I throughout the week. Add-on with a side salad or a roasted vegetable, and your dinner and lunch prep can become a source of joy versus a stress response and sub-par take-out.
Soups are excellent to batch cook, and also very cost-effective. You can keep for the week, or back stock some in your freezer to thaw at a later date for an easy meal. I like soups because they are very forgiving—basically you have a broth base, and add your choice of vegetables, protein, and grains, and then cook it up until it’s finished. You can ignore it for hours on simmer and still be pleased with the results. How wonderful is that?
I like to make a big pot (at least 3L worth) so I can have some for that evening’s meal, and then a jar in the fridge, and a jar in the freezer. Spread the wealth. You do you!
TIPS ON PRESERVING:
(1) Usually soups have a fridge shelf-life of 4-5 days in the fridge after cooking. Sometimes longer, but it depends on the fridge temperature, how it’s stored, etc. A way to extend that time-frame is to use a sealable glass canning jar while the soups is hot and let it self-seal. Note: This is NOT the same as canning in a hot-water bath. The soup will need to be refrigerated, but will last much longer in your fridge if the seal isn’t broken. Once opened, ensure you eat it within 4-5 days. When my soup is still quite hot and at the end of its cooking phase (think: ready to serve), I will turn up the heat for a few minutes to ensure it is ‘piping hot’; divide the soup into litre or 500ml jars (quart jars work well) and put a new sealer/lightly used lid on and allow it to seal (remember the ‘pop’ from your canning events?). This process sucks the air out of the jar and creates a seal, which slows down the growth of bacteria that causes spoilage.
(2) Make sure you cool the soup to room temperature and label the date and item before refrigerating or freezing. It’s a little step, but saves a bunch of headaches and wondering ‘what is this?’ Or ‘when did I make this again?’ Your sealed soup jar can easily last for up to 2 weeks in the fridge this way, but once you open, regular ‘rules’ apply for shelf life.
Nota Bene: ALWAYS trust your nose. If something smells or tastes off, compost it!
(3) Alternatively, you can jar your soups to freeze. Note: leave at least 3cm/1 ½ inches clearance from the top of the jar. When the jar cools to room temperature (and seals, if you are using this method), you can freeze it for 3 months+ in the freezer, and pull out to thaw for a few hours for a quick meal. The clearance is to allow for expansion when freezing so the jar or vessel won’t crack as water expands when frozen.
I’ve left sealed soup jars up to a month in the fridge before using….and they still tasted great! (Not that I’d ever recommend doing that, but it’s evidence that this method will help preserve your food for longer than conventional methods of storage.) It doesn’t take any longer to package up, and will be a great time-saver for those evenings you need dinner in five minutes.
Happy creating in your kitchen!
