Making this vegetable stock is stupid easy.
And I can’t believe I didn’t think of it before my awesome, foodie coworkers told me about it.
This is one of those “one man’s trash is another man’s treasure” situations.
You take your veggie trash (if you will), stalks, leftovers, roots, stems, all the parts that you usually cut off and throw away. You take those pieces, store them in a baggie or container and let them build up over days or a week until you’re ready to make some stock.
Congratulations, you’ve just saved yourself a trip to the grocery store and at least $3 by making your own stock.
And now you’re well on your way to soup town.
(Stock can be stored in the fridge for a week or so or frozen for many months.)