This light, somewhat spicy, and smoky flavored vegetable soup goes great with a salad for a healthy, satisfying dinner.
A few weeks ago I posted a recipe for stone stock using any leftover vegetable parts that accumulate while cooking. I made another batch of stock using the veggies from a stuffed 2-gallon freezer bag.
Made in a big stockpot, I got 11 cups of a rich brown stock even after reducing it for a while. This was the base for a light, somewhat spicy, and smoky flavored vegetable soup great with a salad for a satisfying dinner.
The recipe uses chipotle chilies which I usually find canned in adobo sauce. The cans hold way more chilies than I ever use in any recipe. Try wrapping two chilies and a little sauce in plastic wrap and freeze them.