Soups, broths, casseroles, chilis and stews can be frozen and will keep for about 3 months. Pour into plastic airtight containers (portioned, so you can grab a meal for however many people you need), leaving a little room at the top to allow for expansion in the freezer. Thaw overnight in the fridge or at room temperature, then heat on the stovetop or in the oven and eat.
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