I don’t know if I mentioned it but in the spring and summer and fall I grow an organic vegetable garden. I grow many different types of vegetables. When I have an excess of vegetables I slice them up and freeze them. I freeze the vegetables in freezer bags so that they stack nicely in the freezer. I froze my plum tomatoes, string beans, summer squash, bok choi, mustard greens, green squash, beet tops, and escarole all for winter use. When I need the vegetables I take them out and put them in a strainer and let them sit and drain. Then I can use them to sauté, in omelets and soups.
Here is a recipe for Saturday Soup
In a large pot I put 1 onion chopped sautéed it in 3 tbsp of olive oil about, 1 clove of garlic minced, sauté and about two cups of peeled tomatoes. ( When you want the skins off the tomatoes, all you have to do is run the semi-frozen tomato under cool water and off comes the skins)Saute up the tomatoes. Then I added about 2 cups of chopped summer squash, 2 cups of cut up string beans, 1 cup of chopped escarole. Continue to sauté. I added a variety of beans that I soaked and boiled. I added a 16 ounce jar of homemade veal stock, 2 cups of water salt and pepper to taste and I cooked the soup for 40 minutes. I boiled up some elbow rice pasta and added it to the soup. I also poached 4 eggs on top of the soup. I served up the eggs in each bowl of soup.
I soak my beans a day or so before I need to use them and keep changing the water. Sometimes the beans begin to sprout. Sprouting is a good thing. Then I dump the beans in a pot with their water and I keep boiling until I no longer see the white phone. I cook the beans until they are aldante. Removing the whte foam off the beans eliminates the gas problems that people have when they eat beans.