Frozen Veggie Soup Base
Last year, we froze veggie soup without the broth, to save freezer space. Such a success we’re doing a LOT more of them this year, so we thought we’d share the idea with you! The method is super easy:
- Begin by sautéing onions and garlic as normal – 1 onion + 2 cloves garlic
- Add chopped veggies, whatever you have – 2 carrots, maybe some celery, squash, peppers, broccoli, green beans…
- If you’ve got ’em, add crushed tomatoes and sturdy greens (kale, or collards)
- When everything is just cooked, let it cool, then ladle into pint jars, leaving 2″ of headroom. Seal, make sure they are at room temperature, then put in the freezer!
When mealtime hits in January, take a pint jar of veggie soup base out of the freezer, defrost it in a warm bowl of water, then add it to two cups of broth in a pan, brought it to simmer and devour it. 15 minutes start to finish! It is easy to toss in leftover scraps (beans, pasta, grains…) to change it up.