When you simply don't have time to make dinner, you need a "go to" solution.
Plan on making a big pot of soup occasionally. Make it as big as you can so that you'll have plenty left over. Then freeze the leftovers for your "emergency dinners."
But save some in the refrigerator for up to five days.
Here are tips for freezing soups.
Most soups freeze well for at least 90 days.
Potatoes get soft and pasta gets mushy in the freezer. If that doesn't bother you, go ahead and freeze that stew with potatoes.
Cream soups don't freeze well. Set aside the soup you want to freeze and add the dairy when you're heating and ready to serve.
Package in large zipper bags. Lay them flat on the freezer shelf so the soup is only an inch deep so that it will cool quickly. Stack the bags later to save space.
Date and label your bags.
Add a tossed salad and some bread or a sandwich and you'll have a nice dinner 30 minutes after you get home.
Plan on making a big pot of soup 
