Brummet's Conscious Blog

How to Make Homemade Soup Stock There is nothing like the comforting steam rising from a warm bowl of nutritious soup. Making a large pot of homemade soup or stew is a great way to utilize leftovers and to extend the menu plan without extra spending. The added bonus is one can easily freeze soup or stew in portioned sizes for future meals. It is nice to have options in the freezer from split pea to ham and barley, borscht or tomato soup - being able to choose what is desired at the time; just thaw, heat up on the stove and serve.  Frugal shoppers are fully aware that store-bought stock or broth can be pretty pricey: $3 (or more) for only 3-4 c. of stock. An alternative is the powder or cubed stocks laden with colouring, additives and salt. Surprisingly, it is very easy to make your own nutritious beef, chicken, ham or vegetable stock.  Keep a large container ready to collect clean, disease-free vegetable peels, cores and trimmings. Add the inner onion or garlic peels, as well ...