DIY Soup Packs for Cheap & Instant Soups Loaded with Veggies and Protein

Spend a couple hours one rainy morning and put together a bunch of inexpensive instant soup packs for the freezer.
Course Soup
Cuisine dairy free, GAPS Diet, Gluten Free, Paleo
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 36 servings
Author Cara Comini


  • 1 pot chicken or beef stock recipe here
  • 1 cup Grassfed Beef Gelatin see the kind I use here
  • A combination of vegetables that are in season inexpensive, and your family's preference:
  • 4 butternut squash
  • 6-10 onions
  • 1 bunch celery
  • 6 Anaheim chilies
  • 5-10 lbs carrots
  • 1/4 cup sea salt
  • Seasonings: Find here
  • Smoked Paprika
  • Cayenne Pepper
  • Basil
  • Oregano
  • Granulated Garlic
  • Ginger


  1. Reduce stock to 2-3 quarts.
  2. Allow stock to cool.
  3. Once cooled to room temp, add gelatin and mix in with a whisk or fork. Allow gelatin to absorb liquid.
  4. Preheat oven to 425* If you have a convection oven, use the convection setting.
  5. Peel and chop onions.
  6. Rinse, deseed, and chop peppers.
  7. Place chopped onions and peppers on a baking sheet, sprinkle with about 1 tablespoon sea salt.
  8. Roast onions and peppers in the oven.
  9. Once gelatin has absorbed the stock and is thick, heat over medium-low heat for 15 minutes, or until melted.
  10. Continue rinsing, peeling, and chopping other vegetables.
  11. Once gelatin is melted, remove from heat and allow to cool. Transfer to fridge once close to room temperature (or cover and place outside where the cold winter air can cool it for free!)
  12. Roast the rest of the vegetables in shallow pans or dishes in the same manner as the onions and peppers. Roast with similar colors together.
  13. Once vegetables are starting to brown at the edges (about 20 minutes of roasting), remove from oven and put new vegetables in until all vegetables have been roasted.
  14. Allow vegetables to cool.
  15. Once gelatin/broth mixture is solidified, cut into 2"x2" squares.
  16. Transfer vegetables to bags in desired amounts and combinations and add 1 tablespoon of salt and 1/2-1 teaspoon of 2-3 of the seasonings, in different combinations.
  17. Add one-two broth cubes to each bag.
  18. Reheating:
  19. Fill a saucepan, stock pot, or crock pot 1/2 to 3/4 full with vegetables from the soup pack.
  20. Cover frozen vegetables with filtered water.
  21. Slow cooker: Cook on low for 8-10 hours, high for 4-6.
  22. Stove top: Cook over medium heat, covered, until brought to a simmer. Reduce heat to low and cook an additional 30 minutes, until heated through.

Recipe Notes

More detail for the broth cubes can be found here.

Flavor combinations and reheating instructions:

Curried Butternut Squash:
1 part onion
4 parts butternut squash
1 teaspoon ginger
1 tablespoon granulated garlic
Top with coconut milk after pureeing.

Classic Chicken Soup:
1 part each of the vegetables
1 tablespoon dried basil
1 teaspoon dried oregano
After cooking, do not puree. Add 2 cups cooked, diced chicken during the last 20 minutes of cooking.

Carrot-Butternut Soup

2 parts roasted carrots
2 parts roasted butternut squash
1 part onions
1 teaspoon smoked paprika

Cook, then puree with an immersion blender. Top with a sprinkle of paprika before serving.