Leftover Vegetable Peel Stock
A great way to use vegetable peelings to make delicious soup.
I hate wasting food, and try to do everything I can to use my leftovers in creative ways, including this recipe that uses vegetable peal to make a delicious and rich stock.
In a large stockpot, add leftover vegetables, parsley and peppercorns. Fill the pot with three quarts of cold water, and cover pot with lid.
*Other vegetables you can throw in: asparagus stalks, brussel sprout leaves, sweet potato, bell peppers, mushrooms and zucchini.
Did you like this article? MyJewishLearning is a not-for-profit organization.