I wouldn't bother vac sealing soup or stew...it's just as easy to use a ziploc bag and extract all the air. My one attempt to seal applesauce was an absolute failure, had to clean exploded sauce from the entire chamber. If you choose to go ahead anyway, you would need to chill it right down and use a much larger bag for the contents. Or freeze in blocks before hand and then seal in bags.
Did you buy the sealer yet? It's seriously one of my favourite purchases and I've wasted a lot less food because it no longer gets freezer burnt. A VacMaster is quite the investment but you spend less on bags in the long run (compared to FoodSaver).