Scrap Bag, Or Something for Nothing

Free. Healthy. Make something out of nothing. My Great Depression Era grandmother would be proud.

All things that come to mind when I think about my scrap bag.

What’s a scrap bag? you ask.

Why, it’s a magical ziplock that lives eternally in my freezer. I pack it full of, well, vegetable scraps.

The stumpy ends of carrots, zucchini, and sweet potatoes.

The dark green parts of leeks.

Parsley and cilantro stems.

Celery and cabbage ends.

Mushrooms on the verge of going bad.

Parsnip peels.

Ginger and onion skins.

You get the idea.

When I’m ready to make soup, I reach into my bag and toss a few handfuls into the stockpot. I’ll usually supplement it with a few other things, like seaweed, fresh garlic cloves, ground turmeric or bay leaves and peppercorns, plus a little salt and a splash of apple cider vinegar to help release nutrients from the veggies…anything that looks good or I’m in the mood for. After you cook the soup for several hours, just strain. The broth will last for several days in the fridge, or even longer in the freezer.

The bag pictured above contained parsley stems, celery stumps, carrot and parsnip peels, ginger heels, and leek tops. It will make a wonderful base for bone broth or a warming bean soup.

Play with your food. See what results. I’m guessing you will be pleased!