Took me 3 years to realize frozen veggies work better than fresh for soup

Every Sunday I'd buy fresh celery and carrots for my chicken soup, then toss half of them by Thursday when they got limp. Last month I finally grabbed a $1.50 bag of frozen mixed veggies instead, and the soup actually tasted better. They hold their texture way longer in the broth, no sad mushy bits. I swear I wasted maybe $200 over 3 years on produce that just rotted in my crisper drawer. Anyone else have a similar slow realization about frozen staples?

1 comments

1 Comment

rowanbennett25d ago

Then you realize the whole game changes once you start thinking of frozen as the default and fresh as the treat. Frozen spinach for pasta sauce, frozen corn for chowder, even frozen chopped onions when you're lazy. They pick everything at peak ripeness and flash freeze it, so honestly it's often fresher than the stuff sitting in the store for a week. The only fresh stuff I buy now for soup is herbs and maybe a whole onion. Everything else goes in frozen and I've basically stopped throwing food away.