Cook fresh or frozen vegetables in water. Once vegetables have cooked, drain the water into a large container in your freezer and add to it every time you cook more vegetables.
When it is time to make chicken noodle or vegetable beef soup you can use the vegetable base instead of adding can broth or bouillon. We do this as well in smaller containers with the juices and bones from cooked whole chickens and steak. I have been doing this for years and my soups are always a huge hit.
By Dawn Simone from Concord, NC
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When blanching veggies for the freezer, save the water in which they are boiled and freeze it for use in soups, stews, and gravies. If you want only small amounts, such as for gravy, freeze it in ice cube trays and when frozen, remove and toss into plastic bags.
