How to Make a Soup Base in 5 minutes

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I'm not a fan of boxed vegetable broths. They're too expensive and too sweet. (Why do some of them add pear juice?) Instead, I use these vegetable cubes in every soup I make these days. This is not a broth because it isn't clear. But I love the flavor. It's a great secret for a mom of a picky eater because it leaves the veggies in for food value, but they're too chopped up to be easily recognized and picked out!

5 Steps to an Amazing Soup Base

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Select your vegetables. These may include onions and celery as pictured in the example. But you can also add tomatoes, garlic, mushrooms, peppers, and herbs. Trim and cut the items as necessary before placing them in the blender.

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Fill the blender with 1 cup of water depending on the size of the blender jar. Process until vegetables are completely chopped up. My blender has a soup setting or a vegetable juice setting, which chops the vegetables very thoroughly.

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If using immediately, pour the soup base into a pot. If not, pour the soup base into ice cube trays and freeze until solid, about 8 hours.

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Remove cubes from tray and transfer to a freezer-safe plastic bag or container.

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When ready to use, simply remove vegetable cubes from the freezer, and place in your pot to defrost for your soup. Add additional water with the rest of your ingredients if necessary.