I have a lot of fresh garden vegetables that I need to use in ways that will last us awhile. I have blanched green beans and I’m preparing to blanch some carrots, but I like to do more creative meal preparation as well.

Garden vegetables, some previously blanched and now defrosting

Garden vegetables, some previously blanched and now defrosting

Today I decided to make a vegetable soup base that I can freeze in batches. When I’m ready to use it, I can add a little more water and let it simmer for a hearty vegetable soup, or I can add noodles, chicken, potatoes or other ingredients to make a whole new soup. To get started, I removed my blanched and frozen vegetables from the freezer to defrost, and also took the tomatoes out of the freezer. Ordinarily I would not freeze my whole tomatoes, but I was going to be away and needed them taken care of so I froze them. Defrosted tomatoes peel easily, which is a bonus! Once my vegetables were defrosted, I was ready to go!

Vegetables are clean and ready to prepare.

Vegetables are clean and ready to prepare.

 

Homemade Vegetable Soup

Author: Sheri McDonald
Prep time:
Cook time:
Total time:
A vegetable soup base that can be eaten alone, or add noodles or meat for a new soup.
Ingredients
  • 2 tbsp olive oil
  • 2 cups chopped onions
  • 4 celery stalks, diced
  • 2 garlic cloves, chopped
  • 1 tbsp kosher salt
  • 4 cups water
  • 2 bay leaves
  • 1 tsp pepper
  • 2 vegetable bouillon cubes
  • 4 cups chopped green beans
  • 4 cups diced tomatoes
  • 3 cups cubed zucchini pieces
  • 3 cups carrot slices
  • 2 cups water
  • 1 bay leaf
Instructions
  1. Chop onions, garlic and celery. Set aside.
  2. Peel and dice tomatoes. Set aside.
  3. Peel and cut zucchini into bite size pieces. Set aside.
  4. Prepared green beans (or use frozen cut green beans). Set aside.
  5. Peel and slice carrots. Set aside.
  6. Put olive oil in large pot and set on high.
  7. Once the oil is hot, add the onions, celery, garlic and kosher salt. Heat for approximately 10 minutes.
  8. Add the water, bay leaves, pepper and bouillon cubes. Heat to a boil, then reduce to a simmer.
  9. Add the green beans, tomatoes, zucchini and carrots.
  10. Simmer for 3-4 hours.
  11. Remove from heat and cool. Remove bay leaves.
  12. Divide the soup into 4 freezer bags or containers. Freeze.
  13. When ready to make soup, defrost one freezer bag or container. Add contents to a large pot or slow cooker.
  14. Add 1-2 cups of water (depending on how much broth you want) and one bay leaf.
  15. If you want potatoes, corn, chicken or other meat, add it right away (cooked meats).
  16. Heat for 1-2 hours on low.
  17. Pasta or rice can be added 30 minutes before serving.
vegetable soup broth

My soup before adding the bulk of the chopped vegetables.

My soup base has simmered and is cooling before being placed in freezer bags.

My soup base has simmered and is cooling before being placed in freezer bags.

Sheri

Sheri

Influencer at Kidsumers
Sheri McDonald is an adventurous lifestyle blogger who has been parenting for 24 years and sharing her life online for over six years. You can find her discovering the world along with her children when she's not at home enjoying a good book.
Sheri

@kidsumers

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