Kitchen Tip Tuesday: soup base
Other ingredients: Parsley, red pepper, garlic, onion and Italian seasoning. Into the pot it goes to simmer for awhile (I don't know how long it took). Once it was done I put it into clean, hot jars. Once they cooled a bit, I put them in the freezer.
Come soup day, I added one jar to my pan of soup along with some chicken broth. I needed very few other seasonings. This is a quick way to use up leftover veggies that maybe are on the verge of going bad and a great way to have a healthier soup base with less sodium than canned sauces.
Check out more tips at Kitchen Tip Tuesday. Tune in later today when I hope to post a yummy Enchilada recipe.