Which is a bit odd, when you consider that I'll cheerfully buy and cook with unmixed frozen vegetables: frozen peas, frozen corn, frozen spinach, frozen brussel sprouts, you name it. I live in Ottawa and I have health issues that reduce my energy a lot and I try to shop local and feed my family a lot of green (and red, and yellow) stuff, and that means we eat a fair number of frozen and canned vegetables in winter.
But until recently the very sight of one of these:
was enough to inspire a faint but definite desire to never eat anything, ever, again, except possibly buttered toast. "Sans Nom", indeed.
Friends, I was wrong. So wrong. Despite having learned decades ago not to boil things to death in heavily-salted water and wonder why they don't taste good, I had never until recently applied this knowledge to mixed frozen vegetables. I just assumed they tasted of nothing in particular, yet at the same time unpleasant, no matter what.
Last fall, with soup season closing in on me, I tentatively bought a small bag of mixed frozen carrots and green beans. I never seem to have cooking carrots handy exactly when I want them, and anyway if they're fresh I'd rather roast them, and using the baby-cut ones for cooking is, though handy as heck, kind of extravagant (or at least it makes me feel faintly guilty). And apparently frozen sliced carrots, alone, is no longer a thing you can buy, so I thought "well, we do like green beans," and went with the mixed. At worst, I figured, I could separate the two and use them in different things.
And it was awesome, and I started making vegetable soup oftener. And it was good.
So yesterday I was in The Store Formerly Known As Hartmans (btw, everyone local, they're having a VAST sale on boxed and canned staples. I brought home so many cans we had to reorganize the pantry. Beans! Baked beans! Beets! Seasoned green beans! Soup! Average outlay= $1 CDN/can.)
And I bought a huge bag of the aforementioned mixed vegetables (the exact bag pictured above) and today I spent ten minutes putting supper together and this is what we're having:
1 litre carton of beef broth (vegetable broth would obviously work as well, but we accidentally bought six-packs of beef broth twice running at Costco and with the price of beef I'm not making a lot of beef dishes, so it needs using.)
1 litre water
1 C pearl barley
1 C dry beans (Rancho Gordo Vallarta because I really need to use up my Rancho Gordos, but Great Northern or Navy would be good too. Beans are good, I tend to feel. Canned would also be good, and had I less time for the soup to simmer I'd've gone with a can of black beans or chick peas or six bean mixture —they sell it for bean salad, but I use it to liven up soups and stews— or whatever)
1/4 C dried onion flakes
2 stalks celery, chopped
2 C mixed frozen veg
About 1 Tablespoon each:
Penzeys's Northwood seasoning
2 bay leaves
I bunged it all into the pot and turned the heat to halfway between low and medium. It's simmering away cheerfully now and should be perfect by suppertime, which will be about four hours from now.
ETA: a-heh-heh-heh I now recommend using a HALF cup of beans and the same of barley, unless you, like me, want to end up a) hastily adding a second carton of broth and b) racking your brains for people to invite to supper so you're not eating this all week.