Birds Eye Mixed Vegetables, Corn, Carrots, Green Beans & Peas, Frozen Vegetables, 80 oz. Bag

Like tasting fresh veggies from the garden! I mainly use these veggies for my vegetable soup. First in a 3 to 4 qt pot, I cook hamburger meat in cold-pressed olive oil and salt. Once hamburger is cooked in the same stainless steel or cast iron pot, I add the veggies and roasted garlic tomatoe paste and water. Then let the cooking soup meld those flavors together! Add water as neede

This is my backup blend when I'm not in the mood to prep fresh veggies. The trick to retaining more flavor is to use just enough water to mostly steam the vegetables not hard boil them. Don't cover with water or you'll leave flavor behind. Put the veggies and water in the pot at the same time and bring water to boiling, then turn the fire down to low and put the top on the pot seal steam in. Check for gentle rolling water and leave the reseal, but if bubbling water is threatening to boil over tilt the pot top to vent, and check that water is gently agitated. Don't boil veggies out of their skins. They'll be sweeter and more tender when green beans lose some brightness and corn chews easily to be more digestible.