Soup tip of the day:
As you cook, throw any vegetable scraps into a plastic bag or container in your freezer. You can save onion skins, celery leaves, the odds and ends from pressing your garlic or cutting up tomatoes, or any unattractive parts you cut out of veggies while prepping casseroles and salads. Don’t save any parts that are black, moldy, or withered, though.
Later, you’ll have a free base to make vegetable broth or you’ll have some extra flavor for your chicken stock. Just throw all that free veggie goodness into the stock pot with water to make your broth.
Waste not, want not!
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