I don't know about you, but September is always a busy month in our home. Jim and I are both dealing with new classes and students, and it means we have far less time for meal prep. One way we can get ahead is to prep part of the meals ahead of time. This soup came together very quickly with some simple pantry ingredients and some sauteed vegetables and Italian sausage I had cooked beforehand and frozen.
I love coming home to a home-cooked meal
In the morning, I added one can of drained and rinsed white kidney beans, one can of diced tomatoes, 1 litre of chicken stock, a small bag of cooked and crumbled Italian sausage (approximately 2 cups), and a small bag of sauteed vegetables (approximately 1.5 cups) into a slow cooker. Add additional seasonings, as desired, such as Italian seasoning or oregano. Turn on low for 7-9 hours.
Earlier in the summer I had Sarah dice vegetables for me. I sauteed a large batch of these, portioned them into small bags, and froze them.
I did the same thing with Italian sausage
Make-ahead meals are fabulous and I like it when I can make a full meal ahead of time, but it also saves time to prepare and freeze part of a meal that can be combined with something else later.
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