This is a great way to save money when making fresh stock that uses up those things that wind up in the compost or garbage anyways. Whenever I prepare veggies (onion, garlic, celery, carrots, etc) I throw the skins, ends, etc into a bag in the freezer. Then when I am going to make stock (veg or chicken) I toss them into the pot with my water and herbs.
This way I don't have to use so much of the whole veggies and makes my stock that much richer!
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I've been really enjoying my all veggie soup. It's been great to have on hand for right before dinner. I find if I eat a satisfying bowl of it I don't want as many carbs for dinner. It's working out great!
Start with a great stock, add assorted frozen or fresh veggies, garlic, onions and italian herbs and some chunky tomatoes. 250
Whenever I cook a chicken I make stock from the leftovers. Once I've removed the fat from this I keep it in the fridge (or freeze it in flexible cupcake molds) and use it to stir fry vegetables with/add to sauces instead of oils... it really works. My current favourite use is a steak sauce made from mushrooms and onion fried with the stock, a teaspoon of balsamic vinegar, and a tablespoon of reduced fat greek yoghurt... it's great!
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