Soup from Leftover Scraps

Judy
Gold Post Medal for All Time! 677 Posts

bowls of soup & salad Save all your vegetable peelings and ends, along with meat bones, in the freezer. When you have enough, make a broth that can be enjoyed as is, or as a base for other soups. I used the Instant Pot soup setting, which is 30 minutes after coming to pressure. If you are making it on the stovetop, allow a couple of hours.

Cook Time: 2 hours

Total Time: 2 hours

Yield: 5-6 quarts

Ingredients:

1 gal sized freezer bag of vegetable ends and peelings
meat bones (omit for vegetarian)
water to cover
salt

Steps:

Put the contents of the bag in the soup pot or Instant Pot liner. Add water to barely cover. Add salt if using.

Cover Instant Pot, seal and cook on Soup setting. If cooking on stove, simmer a couple of hours.

Remove all bones and vegetables with a slotted spoon.

Taste and adjust seasonings. Use as is, or add rice, noodles and/or additional vegetables.

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