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Another pro tip?
We eat a lot of soup and stew in the winter.
Freeze in gallon or larger plastic bags. Takes some skill at first. Get as much air out as possible to make it a flat package. Then final freeze it flat. My soups and stews are in my deep freezer lined up and ready to go. For my potato and leek soup I don't even blend it until after its thawed. You can also prep your veggies/proteins in advance and freeze, then add your broth when you are ready to make it, and have time for it to simmer.