When the veggies start getting ahead of you, cook up a batch of soup starter and freeze in packets for future meals.
Important: Use a large saute pan with plenty of surface area. Slowly cook each veggie before adding the next to ensure a rich, flavorful mixture. Cooking too much at once releases a lot of water which will end up boiling your vegetables and will not bring their natural sweetness forward.
- 1 large onion-diced Once it smells sweet and is very well cooked
- 6 Diced carrots Cook until they begin to turn golden.
- Add:2 med summer squash-julienned (about 10-12 cups) Don’t stir, just let them cook on top of the other veg.
- After 5 minutes, fold in and cook another 5 min.
- Add:4-5 cups cubed ripe tomatoes (saucing tomatoes work great) Leave the skin on, but remove the core.
You can stop here and cool the veggie mixture or:
- add some thinly sliced cabbage. 4-5 cups.
- Freeze for future soups.
Winter dinner idea:
- Cook 1 lb hamburger or sausage
- Add: 1 qt of homemade stock (chicken or beef or veg)
- Add 1 qt of “soup-starter
- Cook grain or pasta separately. Serve a scoop of pasta in the bottom of the bowl, pour hot soup over the top and watch for smiles.