Time saved – 20 minutes
It’s soup season, and we love lots of vegetables in our soup. And by “lots” I mean variety. Instead of being tied to my cutting board all night, I stock up on frozen vegetables that I can add to my creation quickly. The beauty of frozen vegetables is that they’re usually all chopped up and ready to go. Plus you can buy mixed bags of the stuff–broccoli and cauliflower, for example, or a stir-fry mix with peppers and onions–so you can get the variety you’re looking for without stuffing your freezer to the brim.