I’m blushing when I tell you an old boyfriend showed me how to make my first homemade stock. 

Most fabulous cacciatore!

I thought he was crazy saving all the vegetable scraps in a stock pot and covering them with water. 

It was time to take a closer look at my cooking.

Save your scraps to make homemade stock.

I feel good when I get the fullest value out of my food. 

That’s why I save every vegetable skin, peel, end, and trimming in a storage container in my freezer. 

Even bones.

How To

• Fill your stock pan with the peels, trimmings, etc.

• Add a glug of vinegar if using leftover meat bonesTo release minerals to your stock

• Cover with water

• simmer for at least 30 minutes

• Cool Slightly and strain

• Use immediately or freeze

Every soup starts with Stock!

Making and using homemade stock is easy, economical, and nutritious! 

Forward this to a friend now! 

Cook rice or beans in stock for more flavor and better nutrition.

You can do this!

Start Saving Your Scraps For Stock Today