The ice cube tray trick that stopped my soup from turning into mush

I got so tired of my vegetable soup wilting into a sad, soft mess by day two. Then my neighbor in Portland told me to freeze leftover broth in ice cube trays and add them to the pot at the end, not the start. I tried it last Sunday and the carrots and green beans actually kept their bite for three days. The cubes melt slowly so they cool the soup down without cooking the veggies further. I also started using the same trays for leftover tomato paste and wine, things I always wasted before. It sounds dumb but it cut my food waste down by maybe half and my lunches taste way better now. Has anyone else found a way to keep leftovers from getting soggy or do you just eat it all in one sitting?

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