Times are tough and I expect them to get tougher. I hate to waste anything, but especially food. Leftovers go in the freezer or turned into casseroles to eat for lunch the next day. I try to buy very little processed and convenience foods as they are expensive and packed with unhealthy additives.
I’ve resurrected an uncommon practice to make delicious, healthy and easy vegetable broth. Simply save all your vegetable scraps in a big airtight container in the freezer. You can use a big margarine tub or mayonnaise jar. When your container is full, make the following:
Vegetable Broth
One pound of vegetable scraps (I used potato, carrot and parsnip peelings; wilted lettuce and cabbage; onion tops and paper; celery leaves and root.)
Water (enough to cover scraps once they are in the pot)
Salt, pepper, seasoned salt, Spike, etc., to taste.
Put the scraps in a pot, cover with water, put a lid on it and simmer for an hour. Or use your pressure cooker and it will be done in 15 minutes. Strain scraps from the broth and squeeze them to get all the liquid out. Discard the scraps and season the broth.
Tips: Use this rich bodied broth to make the following recipe.
Crisper Drawer Soup
Check your refrigerator’s crisper drawer for whatever vegetables you have on hand.
Cabbage, carrot, celery, tomato, parsnip, bell pepper, broccoli, cauliflower, zucchini, mushrooms, etc.
If you have potato or onion, those are good, too.
Heck, check your pantry and freezer for veggies, too.
Get some pasta, rice or cous cous. Also some tomato sauce, tomato paste or canned tomatoes, if you like.
Salt, pepper, seasoned salt, lemon pepper, Spike, dried parsley or marjoram are all good seasonings for this soup.
Peel, dice, chop, drain or thaw your vegetables. (Remember to save all the scraps for your next batch of broth!)
Bring your homemade vegetable broth to a simmer. Add your vegetables and simmer until they are cooked. Put harder vegetables in first and give them a little lead time before you add softer vegetables. Add pasta, rice or cous cous, if desired. Season to taste.
Tips: You can add chicken or beef bouillon for flavor.
Add some leftover chicken or beef for protein.
Serve with buttermilk biscuits and fruit cocktail cake and you’ve got an enviable summer dinner.
