Freezer Fairy Soup

I got the idea to make freezer fairy soup, from somewhere in internet-land many years ago - I'm thinking from my Flylady days.  I just thought I would pass along the tip as it is a perfect way to make a frugal, healthy, and fantastic dinner.  I always freeze the bits and bobs of leftover food - veggies that didn't get finished, ends of roasts, and small amounts of rice, mashed potatoes, or pasta.  Then when I decide to make freezer fairy soup, which I do every week or so in the winter, they form the basis for the soup (although I only put either rice or pasta into the soup, not both).

My secret weapon to make the freezer fairy soup extra thick, extra nutritious, and extra yummy is a mixture of lentils, split peas, and barley.

I cook a large pot of these, mixed in about equal quantities, for approximately 45-50 minutes.

Since I cook a large pot full, I only need to do this once or twice a winter.  Once the mixture is cooked I freeze them in small containers ( anything from a 1/4 cup to 1 cup in size).

Then when I make my freezer fairy soup, I plop a frozen lump into the soup and when it defrosts it thickens and yummifies the soup.

I also add any old veggies from the fridge, some meat and seasonings and you have dinner.  You will be thanking the freezer fairy for not only the wonderful soup, but also the clean fridge.  Bon Appetit!!!

Linked to Tasty Tuesday at Balancing Beauty and Bedlam

and Best of 2010 Blog Party - Recipes at House of Grace