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Leftover Vegetable Peel Stock

A great way to use vegetable peelings to make delicious soup.

I hate wasting food, and try to do everything I can to use my leftovers in creative ways, including this recipe that uses vegetable peal to make a delicious and rich stock.

Ingredients

whole peppercorns

4 Tablespoons salt

fresh parsley

leftover garlic peels

leftover tomatoes

3 whole garlic cloves

leftover onion peels

1 whole onion

leftover celery stock

2 whole celery stalks

leftover carrot peels

4 quarts water

3 carrots, whole

Directions

In a large stockpot, add leftover vegetables, parsley and peppercorns. Fill the pot with three quarts of cold water, and cover pot with lid.

Bring soup up to a boil then reduce heat to low. Simmer uncovered for one hour. Pour soup through a strainer into a large bowl, discarding vegetables and herbs, then season stock with salt.

Freeze vegetable stock in plastic containers or ice cube trays for up to 6 months.

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