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.
Saute the onion, garlic, oregano in the olive oil over medium heat in a soup pot until the onion softens.
Add the carrots, green beans, tomatoes and stock. Simmer.
After about 20 minutes, stir in the chilplotle chilies and season to taste with salt and cook about 5 more minutes.
Ladle into bowls and serve with the garnish options.