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When I had enough veggie tops and bones, I made soup with them. I simply added rice and an egg and we had two meals from it. We loved soup and had it for a meal once or twice a week with a salad and crusty bread.
By Marie from Toronto, Canada
By
05/11/2010
Hi Marie,
What you accomplished while "cutting back" by making a good hearty soup was not only good for your budget, but most likely a far better way for all of us to be eating all the time. I've heard so often that we eat far too many large and expensive meals anyway. Food costs can be cut way down and we end up eating better at the same time.
Back during WWll, my Mother kept what she called a "Stock Pot" going on the back burner of our 4-burner kerosene stove almost all the time. Every vegetable was thoroughly washed prior to paring, and even potato peelings went into that stock pot. Every bit of meat leftovers, bones, chicken skin, etc along with trimmings of some fruits ended up in her stock pot.
Anytime we were to have soup, she had all ready a wonderful base for any kind of soup except her bean soups which were unadulterated bean soup with white salty bacon and a pinch of sugar. All dried beans will make their own soup.
I can remember my father sawing beef bones for her so that the marrow would cook out of them adding additional nutrition and richness of flavor to the stock pot.
These days, we toss away all that free goodness and then buy it in a jar of beef or chicken flavor which doesn't even have the nutritional value to it. If anyone got sick in our neighborhood, they were taken a big glass jar of Mother's clear broth. That came straight from her stock pot, and I have no doubts about its having cured as many colds as
the antibiotics do today. But they never killed all the "good bugs that's in us while killing the bad ones".
I really enjoy reading the postings of how many folks are going back to some of the older and better ways of dealing with feeding their families. You are getting a big "Thumbs Up" from me. Thanks for sharing your smart tip too.
Julia in Boca Raton, FL
Below you can read previous posts and comments about this topic. The discussions on this page have been archived 2 times. Select a discussion and read the feedback here.
(Archived May 11, 2010)Keep Leftovers for Soup in Your Freezer
I have shared this way of soup making with several people and have given the frozen bags away. Everyone loves it. If you like noodles or pasta, add it too! It's a fun way to use leftovers or clean out the ice box before food goes bad.
I like adding a little BBQ sauce for a zesty flavor. For people who don't have a lot of time to make a nice soup, this is wonderful! I have a bag of it in my freezer now that I started with leftover bite sized red and yellow Bell peppers I cut for my son but didn't get eaten.
I was at a diner not too long ago and their gravy was awesome so when I was asked if I wanted more, I said I would take it in a TO GO box! I explained my plan for it in my soup. When I got home I emptied the little dish of gravy into the freezer bag. I got my BIG HA HA about being so frugal with my diner take-out of gravy enhanced soup.
By Melody_yesterday from Otterville, MO
Feedback:
By MartyD
(Archived Oct 08, 2009)Keep a Soup Bucket in Your Freezer
By Paula
Feedback:
This wasn't my original idea; I found it in a wonderful budget cookbook I don't have anymore but I'd give the world to find again. Those teaspoonfuls you'd otherwise throw away will add up to many "found" and delicious meals over time. (09/23/2004)
By Leslie
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