Souping Everything: Turning Scraps Into Savings
If you’re still tossing bones, veggie ends, and herb stems into the trash — you’re throwing away money. Straight up. One of the easiest ways to stretch meals and cut your grocery bill is by “souping everything.” That means saving the scraps most folks overlook and turning them into rich broth that beats anything in a box.
Save Before You Toss
- Chicken bones, beef bones, pork bones → freeze until you’ve got enough for a pot.
- Veggie scraps → onion peels, carrot ends, celery tops, zucchini bits, mushroom stems.
- Herb stems → parsley, thyme, basil, cilantro — all the flavor’s still in there.
Throw them in a freezer bag until you’ve got a stash. No waste. No extra cost.
The Easy Broth Trick
Dump your scraps in a crockpot or stockpot, cover with water, add a pinch of salt and pepper, then let it simmer slow. That’s it. The longer it cooks, the richer it gets. Strain it, cool it, and you’ve got liquid gold.
Why It Pays
- A store-bought carton of broth = $3–$5. Homemade = free.
- You control the flavor — smoky, spicy, herby, whatever you like.
- Freezer-friendly. Freeze in jars, ice cube trays, or Ziplocs.
