Hate meal planning? Us too. That’s why we skip it in favor of a not-a-meal-plan, which involves figuring out where you want to turn to find dinner (pantry, fridge, freezer). As long as these are well-stocked, you can make a meal. In this short blog series, we describe what we do when we look in each of those places.
As we clean up leftovers each night, we put anything soup-worthy into a gallon freezer bag. If we have a large amount of something leftover (say, two entire ears of corn), they can go into their own bag, but, otherwise, celery, onions, carrots, peas, green beans, and okra, plus any leftover rosemary or basil or other fresh herbs go into a single freezer bag. When it gets about halfway full, these form the base of a vegetable or beef vegetable soup. Don’t add cruciferous vegetables (cauliflower, broccoli, brussel sprouts, cabbage etc.), which can be great in soup but make everything near them taste like they do. And don’t freeze potatoes, which turn mealy in texture.