Make Soup Stock with Vegetables

Make soup stock with clean vegetable parts that normally get thrown away, such as tomato tops and bottoms, carrot peels, onion tops and skins, garlic parts, pepper tops, celery leaves and ends, herb stems, etc. Just make sure all the parts you use are washed and free of dirt clumps. You might want to avoid cruciferous vegetables like broccoli, unless you’re making a broccoli soup; then it would be fine. Every time you cut vegetables for a meal you can throw all this stuff into a bag and keep it in the freezer for soup stock day. Simply throw everything in the stock pot, cover with water, and simmer for a few hours. Your kitchen will smell amazing and your soups and stews will be rich and flavorful. You can also throw in a whole clean vegetable or two to soup up your soup stock! Strain before using for soup, stew, sauce, or any other dish. Stock can be made in batches and frozen for later use.