One thing that has always bothered me is food waste.  We throw far too much food in the garbage; and yes – composting is definitely one great option we take advantage of in our house – but I’ve started another strategy to minimize our household food waste… at least when it comes to veggies!
Whenever I am prepping veggies, there are always those bits and pieces you don’t use.  Maybe it’s the end of a head of celery, a nub of a red pepper, or the end of a carrot.  Sometimes I also find the veggies in the fridge are past their prime, and if I won’t be cooking them right away I add all of these things to a large zip-lock freezer bag.
When the bag is full, the fun begins!  It’s time to make veggie soup base, and it couldn’t be easier.  All you need is a big pot!  Toss all of those frozen veggie pieces in the pot – cover with water, and simmer for a few hours, strain – and voila – veggie soup base!

Your next step is to sauté some celery, onions, garlic and whatever kind of veggie you want in your soup then add this to the soup base.  From here your options are endless.
Here is my homemade low sodium, high fiber veggie soup:
Homemade veggie brothSautéed celery, onion, garlic, carrots and mushrooms1 can diced, no salt added tomatoes (0mg of sodium!)truRoots sprouted bean mix (from Costco)Ancient grains rice mix(from Costco)Black beansRed lentilsCrushed red pepper and chilli power
The bean and rice mix isn’t necessary. If you don’t have anything like this in your pantry, head over to your local bulk store and purchase a variety of beans and grains – there are no rules, making soup this way really couldn’t be easier.

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