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Soups
Almost any food can be the base for a delicious soup. And it need not be a lengthy or difficult recipe. Use or freeze vegetables in your refrigerator that are getting too old to serve fresh: salad greens and other vegetables, meat bones, chicken and turkey carcasses, and other flavorful foods that you might normally discard. Lightly sauté vegetables and meat scraps in oil or butter, cover with generous amount of water, and add salt and spices as desired. Strain the broth when cool and store in glass quartsize jars. If freezing, allow at least an inch of space from the top of the jar. If you are making a vegetable soup from wilted vegetables, try blending the cooked vegetables with broth, salt, and other seasonings for bisque-like soup.
