Save Your Veggie Scraps For Soup Stock

While I am on the topic of soup, I should give you this little tip that I LOVE!

When I was younger I have the privilege of living with my Aunt and Uncle for a while and spending summers at their house. My Aunt was a bit of a health freak to say the least and very big on nutrition and making everything from scratch. I learned a lot of tips and recipes from her that I still use today 20 years later. My Creamy Corn Chowder is actually her recipe. They had a garden and ate a ton of fresh veggies. She would save all veggie scraps for cutting, ends, peels, seeds, etc or a veggie that was going to go bad before it could be used. She would throw all these veggies in a ziploc or clean (of course) garbage bag and pop them into the freezer. Each time she had more, she would add to the bag. I use a garbage bag. When she had enough veggies frozen and saved up, she would dump them into a stock pot, fill it with water and let it simmer away for the most AMAZING veggie stock. You can also use these with bones of whatever meat/poultry and make whatever kind of stock you want.

I also freeze carcases, bones and scraps from meats/ poultry so they will keep until I am ready to use them. I also do this in a garbage bag. I do it in it's own bag though so I have my choice for a veggie only stock if I want. I don't eat much meat and prefer veggie stock anyway. I crush all of it down as much as I can before putting it in the bag, to save space in my freezer. It will keep for a long time. I don't want to or can't always make stock as soon as I have the bones etc ready for it so this is a really great tip.

Once the stock was finished and cooled, she would fill a bunch of containers or even ziploc bags and freeze those. I like to use a bunch of assorted size containers AND bags. Some of them very small, only fitting a cup or 2 cups or even just a half cup of stock. I do this because you can take out a little or a lot as needed. This stock is not just good for soup bases. You can cook your rice in it, instead of plain water for extra flavor. You can also add small amounts to sauces. Use small amounts to deglaze pans for a pan sauce. Use it in gravy instead of water for flavor. Boil pasta in it for a tasty side dish or to amp up whatever pasta dish you are making. There are really an endless amount of possibilities for this gem.It's so easy and saves on cost and it's a lot more healthy for you than any stock you can buy. Saves time too when you always have it frozen and on hand.

I love this idea so much that my Mom bought me a 16 quart stock pot for my 16th Birthday. I still have that pot and I use it all the time.