Today, I’m finally using a bunch of Veggie scraps I decided to save. I used to be the type that would automatically throw away the ends of any veggies. One day, I decided I would start to save some of my vegetable scraps for soup. So, little by little, I put things in Ziploc bags in the freezer.
It’s been cold and rainy for the past few days. So today, I am making soup. I’m starting by making my own soup stock with some farm fresh pasture raised pork ham hocks, with sea salt, my 21 seasoning spice mix blend from Costco & diced onions.
Plus my soup stock will finally use up:
The ugly ends of celery,
The handful of Swiss chard from my little patio garden that I wasn’t ready to used before it went bad,
A bunch of spinach stems from the whole leaf spinach I got at the farmers’ market,
Some beet greens, beet stems, and even some farm fresh diced beets that I just picked up today,
Some garlic scapes that I purposely bought extra and cut up and froze because I like the milder flavor
This really is going to be in “everything soup”. I cooked 2 cups of red lentils. I added diced onion, more of the 21 spice seasoning mix, and sea salt. After the lentils have cooked, I added a can of Goya coconut milk, so it will end up a creamy soup. I may add one more can of coconut milk once everything is cooked, depending on the consistency.
After all the vegetables in my homemade soup stock are cooked down, I will put it all in the food processor.
Once that is done, I plan to add some sauteed rainbow carrots and bok choy.
All of this will need to be combined into a large stock pot, and simmer for at least 1 hour.
Jewelz Kitchen 