Update: frozen veggie packs saved my soup game, who knew

I always thought frozen mixed veggies were for people who gave up on cooking, but last Tuesday I grabbed a $1.50 bag at Aldi because fresh carrots were like $3 for a tiny bunch. Threw it in my lentil soup with some canned tomatoes and it honestly tasted better than the fresh stuff I usually chop, the peas stayed firm and the corn added sweetness. Now I'm wondering if I should just keep a few bags stocked for lazy nights, does anyone else swear by frozen over fresh for certain dishes?

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sethhernandez17d ago

That dollar store trick works, but I gotta say the texture thing depends on how you cook them. Frozen peas and corn hold up way better than fresh in soups because they're blanched before freezing, so they're already kinda par-cooked. The one thing I'd watch is the green beans in those mixes, they can turn to mush if you simmer them for 45 minutes like you would with dried lentils. I usually toss the frozen veggies in during the last 10 minutes or so, just enough to warm through. That way you get the sweet corn and firm peas without the sad, limp carrots.