Freezer Mirepoix (Make-Ahead Soup Starter)

Freezer Mirepoix (Make-Ahead Soup Starter)

Freezer mirepoix is a make-ahead soup starter made with carrots, celery, and onion. Keep it in the freezer so you can skip the chopping and get to cooking homemade soup faster!

Prep Time 15

Total Time 15

Course Soup

Cuisine American, French

Keyword dairy free, gluten free, low carb, low fat, vegan, vegetarian

Method No Bake, saute

Servings cups

Calories 33kcal

Ingredients

1 celery stalk/bunch ~1-3/4lb
1 jumbo yellow onion OR 2 medium-sized yellow onions ~1lb
2, 10 oz bag shredded carrots

Instructions

Open 2 gallon-size Ziploc freezer bags then set them aside. Get out a large mixing bowl then set it aside.
Trim the celery - keep the leaves on the tender center ribs - then roughly chop. You should have ~1lb celery after trimming. Add the pieces to the bowl of a food processor then pulse until finely chopped, scraping down the sides of the bowl if needed. Scrape the celery into the mixing bowl.
Trim then slice the onion in half. Peel then roughly chop each half and add to the food processor. Pulse until the onions are finely chopped, scraping down the sides of the bowl if needed. Scrape the onions into the mixing bowl then stir with a spatula to combine with the celery. Use a 1 cup measuring cup to divide the mixture between the two Ziploc bags. Each bag should get ~3 cups.
Add 3/4 of a bag of shredded carrots (~3 cups) into the first Ziploc bag, then add the remaining shredded carrots plus half the second bag of shredded carrots into the second Ziploc bag. Seal the bags keeping the air inside then shake to mix all the ingredients.
Shake the mirepoix into a flat layer then remove the air, seal, and freeze flat. Once the mirepoix is completely frozen you can break it up gently with a meat mallet or rolling pin on the outside of the bag, and the vegetables will remain loose inside the bag. Freeze the mirepoix for up to 6 months.
To use: Add a portion of frozen mirepoix (see notes) into a soup pot or Dutch oven over medium heat then add a splash of water and place a lid on top. Steam until the mirepoix can be broken up with a spatula, 3-4 minutes, then remove the lid and let the water cook off. Add oil or butter, plus salt and pepper, then soften as normal.

Notes

Use 1-1/2 - 2 cups prepared frozen mirepoix for any standard soup recipe calling for 6-8 cups of liquid. Use ~1 cup (or more or less) for any recipe that calls for 1lb ground meat (for example goulash or spaghetti sauce).

Nutrition