Who is craving warm bowls of soup, but find the time it takes to make not ideal for an evening after work? Not only that, but who else buys the vegetables for soup but finds them rotting in the refrigerator by time you get around to making it? Well, our soup prepping tips may save you time and veggies. The next time you go shopping, plan a little time later that day or one of the next evenings to chop and prep soup. In this post, we share prepping for two soups Red Pepper Soup and Chicken Noodle Soup.
Red Pepper Soup
One of our favorite soups is the Red Pepper Soup. To make it easier to whip up this soup, we chop and freeze the vegetables ahead of time. For this soup, we need red peppers, a yellow pepper, celery and onion. We’ve chopped the first batch of vegetables and are ready to bag. It does take some time to chop up the vegetables, I chose to sit at the kitchen table with a large bowl next to me to capture all the stems, seeds, etc. to throw away after. By chopping these vegetables ahead of time, we are able to pull the bags out of the freezer and place into the refrigerator the day before we make the soup. There are two batches of soup below. We plan on making both in one large batch of soup.
Chicken noodle soup is a must to have on hand whether it’s for a cold day or someone’s sick – you never know when you will need to whip up a batch! Chopping and freezing the vegetables ahead of time, makes whipping up a batch of soup a breeze! We chopped up carrots, celery and onions ahead of time. Just add chicken, broth and seasonings for a quick homemade batch of chicken noodle soup.
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