Freezes well too.
I made the Hearty Beef and Freezer Veggie Soup for the Month of Simple Suppers Challenge. Loaded with hearty freezer vegetables—most of which I already had on hand—this soup was a healthy and easy meal, perfect for a busy weeknight. I’d never even heard of a frozen seasoning blend (a genius mixture of chopped sweet onions, celery, green and red peppers, and parsley flakes), but was thrilled by the zero-chopping aspect of this recipe. I even cheated by substituting garlic powder for the minced fresh garlic, making this a true one-pot dish with no cutting board or knife to clean afterwards.
I also decided to improvise and use chicken stock rather than vegetable stock, and the recipe turned out just fine. The best part: I threw in an additional ½ cup of each of the veggies, which not only made it heartier, but meant that I had enough soup to fill two quart-sized freezer bags to toss in the freezer and re-heat as a quick meal on another busy weeknight.