Never buy stock and bouillon
If you’ve done your homework you’ve noticed that almost all soup recipes call for stock. Guess what? That’s another thing you never have to buy again. I discovered years ago that making stock is even easier than making soup. And you can make it from things most people put in the garbage! Honestly.
You know all those potato peels, apple cores, onion skins, leek tops, and eggplant, broccoli stems, the outer leaves of lettuce and the green tops of the celery that collect in your kitchen? Instead of sending them straight to the compost, stick them in a plastic bag in the freezer. Once you have enough to half fill your biggest pot, it’s time to make stock.
Add some bones and a teaspoon full of vinegar to draw the minerals out of the bones and you have the makings of highly nutritious stock. You can freeze it into single servings and use it in stews and casseroles as well as soup.
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