This Reader Makes Her Own Vegetable Stock
Soup’s on with this money-saving idea! 🍲
It’s finally October, and as far as I’m concerned that means it’s SOUP season! There is nothing better than sipping on hot, homemade soup while watching your favorite show (shoutout to the Hallmark and Food Network channels)!
Instead of spending your money on soup stock at the store, Hip2Save reader, Denise, is sharing how she makes vegetable stock using her own veggie scraps! You don’t want to miss this tip…
I love to save money and one way that I do this is by making my own vegetable stock using my own vegetable scraps. It’s quick to make and only costs pennies compared to buying it at the store.
I freeze the trimmings, cores, and seeds of tomatoes; tips, and trimmings of green beans; tops of carrots; tips, and trimmings of celery; stems, seeds & trimmings of sweet peppers; trimmings, and peels of onions, etc.
Then when I have a big container full (no need to unthaw), I throw them in a big pot of water along with some salt, peppercorns, bay leaves, a few garlic cloves, a small onion (cut into quarters with the peel left on), some parsley, and a pinch of thyme.
I bring the pot to a boil and then simmer it for at least 10 minutes but will usually do it a bit longer to get more flavor. Strain it and voila! You have vegetable stock all from using your own vegetable scraps.
Better yet, if you want to use this stock to make vegetable soup, as you prep your soup throw the scraps into the stockpot which will enhance the flavor even more.
Bonus! No MSG! Plus, if you’re not going to use right away, you can freeze the stock.
Thank you, Denise, for sharing this idea with us! Such a simple but effective way to make a tasty vegetable stock to use in all the soups we’ll be making for our families to enjoy during these cooler months.
This stock would also be perfect to use in our Tomato Basil, Italian Tortellini, or our Best Ever Lasagna soup recipe!
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