What I've discovered with making soups is that soup begats soup. If I'm making soup, and other foods, I end up with bits of onion, carrots, and celery. That makes the beginning of a broth, so that I don't have to buy any. 1 gallon of broth = 4 soups, more or less.
I got into the habit of taking an extra layer of each onion when chopping it for any meal, keeping the bottom of my celery stalks, and from the knuckle at the top up, plus darker leaves. Oh, and ends of carrots. I often discard the shoulders, as they can make the soup bitter. By discard, I mean grind for the chickens. My food processor is a chicken feed maker. :-)
All bits for broth go into bags in the freezer until I have enough. Then, when I'm ready to make my broth, it's ready to go.
Something new, though. I always chopped things into chunks to make broth, but recently, I began cutting them down even smaller. We have noticed more flavor. It's as though it cooked 2ce as long. It makes sense. Plus, if I can get the same result in 1/2 the time, I save fuel. Win-win.
I love that you have all of that put away. It's delicious, but also nutritious. I'm a big soup person, so can appreciate it.
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