I find the key to soups is to make
big batches of stock and freeze them in containers to be taken out whenever you need them.
Not exact matches
Between Costco and my local grocery store, I'm always
stocking up on handfuls
of avocados, just in case we want to whip up a
big batch of guac or make some creamy avocado pasta.
We are going to make a
BIG batch of these when it is time to
stock the freezer with breakfasts for school.
Either use the time - saving continuous method or make a
big enough
batch every couple
of weeks so you always have fresh, homemade
stock in the fridge and / or freezer.