I find taking advantage of my freezer is a way to frugally manage my household. Many leftovers, even small amounts, can be frozen for future use.
I keep a large labeled ziplock bag in my freezer for that cup of vegetables or that slice or two of meat w/gravy leftover from dinner. They are placed in smaller individual bags, dated & labeled of course. If I can’t identify them later, they do me no good.
As the bag fills over time, I am able to see how the fresh carrots, onions, & celery I always have on hand will complement the frozen ingredients. This group of three is a classic trinity known as mirepoix. (Mirepoix (pronounced “meer-pwah”) is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. The proportions (by weight) for making mirepoix are 50% onions, 25% carrots and 25% celery.)
Add to this some herbs & garlic & you have the foundation for flavorful soups, stews & sauces.
My vege soup recipe tastes a little different every time because some of the ingredients change, but some things remain steadfast.
I’m reminded that our spiritual foundation-the Holy Trinity of the Father, Son, & Holy Spirit are ALWAYS the same, but if you add each individual child of God to the mix with their own personalities, gifts, strengths, AND human weaknesses, you have someone unique.
My prayer is that we can all find our purpose in this life. That thing that serves others & energizes us, & what will ultimately glorify the God we love & serve, leaving behind a legacy of faith that flavors the generation of those who come behind us.
1/2 lb ground beef, browned & drained
2 fresh carrots, chopped fine
2 stalks celery, chopped fine
1 med onion chopped fine
2 T butter
3 tsp beef soup base (or more to taste)
1 tsp ham soup base
1/2 pkg brown gravy mix
1 (16 oz can) pinto beans, undrained
1 (16 oz can) each-corn, green beans, diced tomatoes
1-2 fresh potatoes, peeled & cubed
1-2 c finely shredded cabbage, optional
garlic powder to taste
cooked rice or pasta
Brown ground beef & drain. Cook the celery, carrots, & onion in butter until onion is translucent, about 5 minutes. Add the rest of the vegetables, with enough water to cover by about 2 inches. Add seasoning, gravy mix, soup bases, & simmer until vegetable are tender, about 30 minutes.
Add more water if needed. Cooked pasta or rice may be added before serving. Substitute leftover roast beef & vegetables for the canned items.
Note-Soup base is a convenient concentrated broth found in soup aisle of the grocery store located beside the bouillon cubes. It comes in many flavors like beef, chicken, turkey, & pork & ham.