1) it's super easy. 2) it's so cheap.
there's a requirement though. you have to have a crock pot. your roommate needs to have one. I have no idea how to make it without a crock pot.
The discarded skins and innards of the following veggies. Fill a crock pot about half full with said veggies, and then fill the rest of the way up with water. Turn the Crock pot on low and leave it overnight. in the morning, strain the liquid through strainer with very small holes. It freezes super well and can be kept in the fridge for about a week. PLUS ITS FREE!!! (TIP! - every time you cut up veggies - put the innards in the freezer for the next time!) Thanks Emily!
Onions
Apples
Garlic
Potatoes
Carrots/ carrot stems/leaves
Pears
Pineapples
Melons
Bell pepper
Zucchini tips
Parsley stems (or other herbs)
Tomato tops & bottoms
Pea pods
Scallion tips
Spinach stems
Evacuated corn cobs
Lettuce/kale
Green beans strings
Beet parts
Cucumbers seem to work fine as well.
Use just a little bit of cabbage or celery flavored vegetables too dominant of flavors
Eggplant will make it bitter
Don’t use citrus rinds or banana peels
Give it a taste test before using. occaisonally a stock will be bitter, and the bitterness will carry through to the soup.
I never thought about doing this in the crock pot! That sounds awesome. Thanks for posting, I look forward to reading more of your recipes!
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