Place all the ingredients in a large resealable freezer bag.
Remove excess air from the bag, seal and freeze.
Slow Cooker Instructions:
Thaw.
Pour the ingredients into a slow cooker and cook on low for 5 to 7 hours.
Stovetop Cooking Instructions:
Thaw.
To cook on the stovetop, pour the ingredients into a large stockpot or Dutch oven and cook over medium heat for one hour. If the soup begins to boil, reduce the heat to low to simmer until the cook time is up.
Instant Pot Cooking Instructions:
Thaw. Add bag to the instant pot. Close it and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes. Do a quick release and let cool for a few minutes to allow to thicken.