Anytime I chop veggies for a meal, soup or stew, I save all of the end pieces and skins - pretty much anything that is left over. I wash them, dry them, and freeze them in a ziploc baggie for making stock for soups and sauces. I also save any leftover bones or meat and do the same thing. Before you know it, you will have everything you need for a gallon of stock.
By Dawn from Pamplin, VA
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