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.
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!
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