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How to Make Mirepoix

Easy method for homemade mirepoix- diced onions, carrots & celery, prepped & ready! Making your own Mirepoix can help to cut down on meal prep time, particularly during Fall & Winter when soups and stews abound.
Prep Time45 mins
Total Time45 mins
Course: Vegetables
Cuisine: French
Keyword: How to Make Mirepoix
Servings: 48
Calories: 28kcal


  • 5 lbs Carrots washed, peeled & sliced into rounds
  • 3 lbs Celery washed & sliced
  • 4 Onions yellow, sweet, white &/or red


  • Wash, peel and slice your vegetables.
  • Lay them in a flat layer on a baking sheet and freeze for several hours.
  • Break up pieces & assemble mirepoix by combining vegetables with a 2:1:1 ratio: 2 parts onion, to 1 part celery & carrots. I usually use cups, so I'll add 2 cups onion to a freezer bag, followed by 1 cup carrots & 1 cup celery. Seal bag and gently shake to mix. Repeat the layers until the bag is 3/4 full. Seal bag and gently shake to mix more evenly once more.
  • Grab and use veggies as desired. Enjoy spending less time prepping dinner from now on!


I usually made 3 pan's worth- one pan each for onions, celery & carrots. Then, once frozen, they are combined using the 2:1:1 ratio into 3-4 freezer bags, ready to use in 6-8 meals total. 


Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 56mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8021IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg