Here’s a good site in which vegetable soup, taco meat and turkey are discussed (with recipes and ideas for freezing) I think I read somewhere that soups containing milk or cream do not feeze well, because the texture changes so much. Also, I’ve read (just while doing research for this question) that pasta and rice in soups does not freeze well, and that you should add them after you warm up the broth to eat it. On the other hand barley does quite well.
You can also freeze most herbs. You will want to wash and dry them first, then chop finely and then mix with a little bit of olive oil (or you can chop and mix in your blender) then pour the mixture into ice cube trays and freeze. After the cubes are frozen, take them out and put the cubes into a freezer bag. Then you can just pop them out as you need them for soups, stews and pasta dishes. This is a good way to be able to use a bunch of herbs and not let them go to waste.
Here’s a yummy sounding recipe for home made tomato sauce that can be frozen. Or, if you don’t want to make your own sauce, you can buy a big jar of your favorite sauce at Costco, and pour it into individual freezer containers. Then you can pull some out to make pizza, and pasta.
I saw in one of my cooking magazines that you can freeze stuff in freezer bags flat in your freezer, so that they take up a lot less room (the bag will be flat and thin instead of some weird bulkier shape) and then you can store them stacked flat, upright in a plastic, open front file holder with little tabs sticking out so you can easily see that you’ve got soup, sauce, chile or whatever. Make sure you write on them with sharpie so you can easily tell what you’ve got.
I just found another site where the chef gives very good advice about which things will freeze well and which ones won’t here. She had some great ideas and techniques for freezing burritos, lasagne and a crock-pot style pulled burrito meat that sounded worthy.