Here’s a great tip about making soup from loyal reader Amyrlin!
Photo by Era Phernalia Vintage
Hey Jenn,
Just to springboard on the Stone Soup idea you mentioned the other day. . . I read a great idea on another frugal type website. They suggested keeping a large Tupperware type container in the freezer for your leftovers odd and ends in pursuit of soup making when it is full.
I actually decided to start three separate containers; one for bones or carcasses only, one for veggie scraps (veggie broth!), and the final one leftover bits (cooked meats, gravy or sauces, and the odd veggies left).
It works out great!!! I always did the chicken broth with my bones, but once I began with separation and thinking about waste and how to use things up I was hooked!
Once a container is full I either make broths or a big pot of main dish soup. I’ve turned out some interesting soup 
The best part? It’s practically free!
And that veggie broth is great to use either as a soup base or in cooking rice!
{ 4 comments… read them below or add one }
That’s a really good idea.
Amazing the good stuff you can make out of the “trash” from other ingredients! I love my veggie stock in particular, it is the base to multiple recipes I make. Once I make the broth, any kind, I freeze it in ice cube trays, plop the cubes into a dated freezer bag and use to thin tomato paste, steam veggies, or poach fish. Additionally I freeze in 1 cup, 2 cup, and occasionally 8 cups portions for easy use. I especially cook my pre-soaked 1lb. pinto beans in an 8 cups chicken broth chicken broth, I add a couple roasted and peeled whole green Anahiem chiles, throw it in the crockpot. Once the beans are cooked I throw them in the stove top bring to boiling, then mash and reduce until the liquid thickens with the beans, you have awesome refried beans (my favorite dish in the world, next to fragrant eggplant!). Cheap, easy, and yummy!
Yes, and this weekend you will be having turkey for turkey stock. I really enjoy cooking rice in either my chicken stock or turkey stock just to give it a bit of flavour. We like to use it with a stir fry over the rice done that way. Also love broccoli and cheese soup, I just use my left over broccoli and if I have cheddar cheese getting near its end I make up a broccoli and cheese soup, if I have left over ham I add it too, then just put the works in the blender and whiz it and serve. Oh, now I’m hungry for soup.
This is also a good way to use up any veggies that are getting old in the bin or crisper. Also, cheese that is getting old is good on top.