I’m a soup person — always have been. If you’ve read this blog for a while you’ve probably noticed, and if you’re new here you’ll see it soon: soup season is coming and I’m already sharing recipes. Soup is comforting, versatile, and often surprisingly simple to make for cool fall and winter days.
Some readers worry that soup requires constant chopping and that leftover vegetables spoil before they can be used. Here’s a practical solution I use all the time: freeze your prepped vegetables. This saves time and prevents waste, and those frozen veggies work great not only in soups but also in pot pies, pot roasts, casseroles, and other cooked dishes.
Most classic soup bases use mirepoix — a mix of onion, celery, and carrot. During cold months I keep bags of these three chopped vegetables in my freezer so I can pull them out and start cooking immediately. Below I’ll walk through how I prepare and freeze each one so they’re ready when you need them.
