For many years I've dutifully saved leftover cooked vegetables in my frig only to throw them away at a later date when they began to grow green fuzz (something I refer to as dumping the dead). Then one day someone shared a hint that has become my favorite freezer thing!Simply purchase several freezer containers that hold 1-2 cups. When you're clearing the dinner table, dump your remaining vegetables into one of these containers (liquid and all) and place in freezer. (The amount doesn't matter.) The next time you have remaining vegetables, pull your container out of the freezer and dump them on top. (It doesn't need to be the same vegetable.)
When they container is full, plan a great soup or stew. Run the container under the faucet and the frozen block of vegetables will slip out of the container easily. Place the vegetable block in your broth and they'll defrost pretty quickly. No wasted vegetables!
Note: Vegetables that were cooked fresh tend to freeze well as do those that were already frozen in the first place. Canned veggies (with the exception of corn) can sometimes be a little mushy.
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