This tip comes from my reader Janet:
I keep a bowl in the freezer and I add all the leftover veggies to it. When it is full, I use it as a base for my soup. It’s one of our favorite meals and it’s ‘free’ because I would have tossed those veggies.
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Ellen, I love the idea of keeping the peelings for soup bases. I have children with multiple food allergies, so I must make my own broth since I have not found one yet that meets all of the needs. What a great way for me to save some $.
I save all the veggie peelings from carrots, potatoes, celery, onions, and so on. Also any veggies that are a bit past it for using but still okay for soup – limp celery or carrots for example. I keep a big zip-top bag in my freezer and pop these in as I go. When the bag is full, I make “garbage soup” – it’s basically vegetable stock. I do add some things like garlic and herbs, but essentially it’s made from stuff that would be tossed! Free stock! I freeze it in 1/2 cup containers and use it in place of water in recipes for extra flavor.
I think this is a great idea. Are the already cooked veggies? I need to look into this.
I also save the end pieces of bread or pieces that got hard in a bag in the freezer and make bread crumbs in the food processor when i need them
I do this too, but I butter and season the bread, then cut it into cubes and bake it at a low temp until dry. I use it as croutons and when I need bread crumbs, I throw the croutons in the food processor.
Wow, great idea, I usually cut up the vegies as I make soup, this will save me money and time, both of which I am lacking! Thanks.