Whenever I cook dry beans from scratch or boil vegetables, I'll save the liquid. When it's cool, I pour it into sandwich-sized ziplock bags. Easy way to do that is to nestle the bag inside a 2-cup glass measuring cup: it holds the bag in place so there's no accidental spills, and it allows you to measure the amount at the same time. Always squeeze as much air as possible out of the bag before freezing, for the liquid expands.
Lay the bags flat on a plate and place in the freezer until they're frozen. Then you can bag these frozen baggies of vitamins together until you have enough to make a soup. --Or take them out and use them individually when you need a little bit of broth or stock.
I make seafood stock from shrimp/lobster/crab shells, save the poaching liquid from fish and chicken (fish and chicken stock!), the same way.
Life is a Journey, not a Destination. Plan the trip wisely!
Central Floridian since 1989
| Pounds lost: 6.2