the unpleasant name of garbage soup was what my aunt called this soup. it was a way to use the leftovers that had left over from meals past ,gasp left overs ..use every bit of the food you fix . toss nothing . even a half of cup of spaghetti adds to this soup . makes it better . cheese and mac make it creamery. this is a way of living from way back . in the early 20
sugarsmom2 donna wva
current weight: 221.0
Fitness Minutes: (110) Posts: 13,101 9/12/11 8:01 P
I used to fix "Clean Out the Refrigerator" soups and casseroles. I learned real quick not to use the title as the family tends to think this is spoiled food. Now calling it "Stone Soup" - tends to make them think it is planned for.
Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.
I love the idea. Haven't done this. But we used to get together with a camping club and we would have everyone bring their chili recipe or at least over half of those attending the campount and we would put it all in one big roaster-let all those flavors mingle-it was amazing how good it would be. The rest brought the bread or dessert and it was wonderful. It isn't hard to have a good time for a little bit of money if one thinks like this.
Pounds lost: 14.0
Fitness Minutes: (110) Posts: 13,101 9/10/11 3:21 P
I haven't ever done this before, but I'm going to start. I read something recently about saving all of your vegetable scraps instead of throwing them away. Skins, cut off ends, funky bits, whatever, and putting them in a bag in the freezer. Then when you go to make soup (or whatever) you can toss them in the pot. I've done this with chicken bones before and I've also made stock by boiling chicken bones and then frozen the stock to use later.
The article I read also talked about saving the chicken skin for making stock, which is something I have never done because I generally buy skinless chicken breasts. But I'm thinking about buying a whole chicken for the first time ever and saving all of the bits (bones, skin, etc) to make stock. Chicken with the skin on it will stay moister when you cook it, but you mostly find the skinless breasts because everyone is so worried about the fat...which is where all of the flavor is.
There was much rejoicing!
current weight: 216.0
Fitness Minutes: (1,126) Posts: 129 9/10/11 2:54 P
One more thing I just thought of: if you didn't have enough ingredients all at once, you could always keep scraps in a resealable bag in the freezer, until you had enough for the soup. Say you did a stirfry and had only the apples (or carrots, or onions, or whatever) leftover from that, but maybe later in the week or the next, you'd have additional leftovers ... you could just add them to the bag as you went along, then plan for the soup when you finally had enough to make it a go.
I was beginning to think that I was the only person who still remembered that special little story I was taught in my earliest school years. It's a great story, and a good way of making some pretty good soup, too. Thanks for sharing it.
One of the fables I remember from the earliest part of my childhood was the one about villagers who thought that they had nothing to eat, until a stranger came and introduced them to the magical recipe for Stone Soup (there's an entry for the fable on Wikipedia, which is slightly different from the one I was told, but still the same idea). In short, the only "magic" to it was that they already had all the ingredients (except the stone, which was extraneous, anyway); they just didn't realize that they could combine them and cooperate to form something beneficial and delicious.
I'm not sure why that stuck with me all these years, but yesterday as I was doing some weekly prep work on veggies, I realized I had the makings of a pretty good stone soup, in all the scraps I was about to throw out. The veggies were clean, but I had chopped off the ends and outer skin of the onion, and had scraped off the outer layer of carrots and chopped off their ends, too; and I had a handful of grape tomatoes in the fridge that was looking a little too wrinkly to just eat, outright; and there was that half-can of green beans from dinner over the weekend that we never finished eating, which wasn't enough for another whole meal... add to those a few celery pieces and chopped red bell pepper that I had in the freezer, plus a bunch of herbs and spices, and right now I have a stock pot boiling on the stove that is full of a heavenly-smelling vegetable soup mixture. Since a lot of the ingredients were end pieces and skins, I will likely just let it simmer several hours and get all of the goodness out of the veggies, then strain them out and use it for the broth in other applications (it freezes well for future recipes, too!). But yum, I might have to have a bowl with a nice hunk of bread, before I store it!
It also occurred to me, what a fun and economical potluck idea this could be: have each of your guests bring a single vegetable item (an onion, a head of garlic, a bag of baby carrots, a bunch of parsley, some celery, a tomato, a couple of good-sized potatoes... really just about anything you like, but don't forget also to have someone bring a baguette, to accompany the finished product!), then provide the pot and seasoning and the hosting space, along with beverages, and whip up a nice vegetable stew in the background while you play games or chat or watch movies, or what have you. Easy on everyones' pocketbooks, and a great excuse to get together and enjoy some camaraderie... especially nice with fall right around the corner.
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