Frugal Living: The Soup Bag
When I first learned how to make homemade soups and broths, I was shocked that the meat and vegetables are essentially used just to flavour the broth. If you want meat and vegetables in your soup afterwards, you actually need to add a whole second batch. Ouch!
One frugal solution is to keep a bag in the freezer, and add all the vegetable peels and discarded ends that we wouldn't normally use. I throw in all the aromatics like carrots, celery, onions and garlic. Sometimes I also throw in the ends from zucchini and bell peppers, as well as the peels from potatoes. These last add a little starch, and are good when it comes to thickening soups and stews.
The bag fills up quickly, especially when I'm preparing a batch of freezer meals. When I'm ready to make broth, I just throw the contents of one or two bags into my stock pot. Sometimes I have a chicken or turkey carcass, or trimmings from my stewing beef, saved away for soup making as well. Other times, the only broth ingredients I pay for are my soup bones. It means that homemade broth is a lot less expensive to make!
Note: This content has was originally published on Bubblews, and has been migrated here by the author
Image Credit » http://commons.wikimedia.org/wiki/File:Broth.jpg