Good to Self, Good to Earth

trying on more healthy ways of being, day by day

Recycled Vegetable Soup

Leave a comment

Here’s one of what I call my Make-Do Recipes

The basic principles of these recipes are to make do with what you’ve got in the house.  As long as you put love into your cooking it will always come out delicious and full of nourishing goodness.

food love

Right now I live part time in two different places and I’ve always wanted to start a compost pile but based on where I’m living its just not really possible for me.  I always feel so bad throwing away all of my food scraps though, especially when I’m cutting up vegetables and their nutritious skins and ends are all just going to waste.

Instead of throwing them away, I’ve started putting them into quart-sized ziplock bags and sticking them in the freezer.  Once I’ve collected two full baggies of frozen veggies, I dump them into my biggest pot and fill with water just to cover them.  I bring the water to a boil on high and then reduce it to a nice low setting so that it can simmer for anywhere from one to three hours.

veggie scraps

Once I’m ready to move on, I pour the veggie scraps through a large strainer into a big bowl and i smush them in the strainer to make sure I get all of those delicious juices out.  At this point I have made a delicious vegetable broth for soup.   Now I can either freeze this broth and save it for later or get started right away.

I make the soup the same way I make the broth, I just use whatever vegetables I have!  I usually start by sauteing a bunch of onions and garlic in a little bit of olive oil with some spices added.  Then maybe adding some (canned, frozen, or fresh) corn to the mix.  I love to roast vegetables beforehand for a nice stew flavor, you can roast things like carrots, parsnips, beets, cauliflower, broccoli, turnips, green beans, eggplant, zuccini, or any other types of squash.  Its all good!!

veggies roasted

If you’ve already roasted some veggies like I do, you can pour the broth over the sauteed onions/garlic/corn mixture and add the vegetables to the soup.  Raise the heat to a low-medium setting, you don’t want it to cook much more you just want everything to get acquainted in there.  Add a Bay Leaf and a few other spices and voila!  SOUP!!!  sooo good.  Make some rice and serve them together for a delicious hearty meal.



Author: goodcommon

I am a Certified Youth Yoga Instructor as well as a Certified Reiki Energy Therapy Practitioner. I received my B.A. in Psychology at LIU - Brooklyn Campus and my Master of Social Work Degree at Tulane University in New Orleans.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s