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"Saving all the odds and ends in the freezer while doing your daily cooking will give you an endless supply of stocks to cook with. You will not waste even those parts of the vegetables or meat that you paid for (usually by the pound), and will never again need to buy canned stocks. This will save you money and allows you to control the contents of..."

Ingredients: broccoli stems, dill...

"This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock."

Ingredients: leeks, fresh bay leaves...

"This is the stock used in a recipe I have just posted for Cashew and Leek Soup. It has been adapted from a book which I found today and just HAD TO BUY - 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. I haven't tried any of the recipes yet, but all the recipes in the book sound wonderfully healthy; and this recipe is..."

Ingredients: peppercorns, vegetable peels...

"I had this for lunch today and really liked it. I hope you do, too! It is 5 points per serving."

Ingredients: turkey bacon, fresh thyme...

"Preparing the vegetables for this stock is so easy that I do it as I'm putting the groceries away. In NZ celery is sold the right way, with all the leaves, so it's too long to go in my veg chiller drawer in the fridge. This stock uses all the top part of the celery, thereby solving a problem and not wasting any good food! It also has the added..."

Ingredients: onions, parsley, water...

"There are no hard and fast rules to this soup. It's just a traditional Irish recipe. You can mess around with the ingredients such as the amount of leeks and potatoes you'd like to imput. This is found in Nuala Cullen's book Irish Soups and Breads."

Ingredients: chervil, croutons...

"This soup is so good that every time I eat it, I still can't believe there are next to no calories. It sounds so simple, but doesn't taste that way. I promise you'll love it!"

Ingredients: vegetarian chicken broth, mushrooms...

"This is my all-time favorite vegetable stock; the richness of this stock belies its simplicity. It loans its full-bodied flavor to almost any soup. It is the only veggie stock I will use to make my Garlic Soup That Cures What Ails You (Aka Hangover Soup) (Aka Hangover Soup), it would be a shame to make that soup any other way… a real shame. I originally found the recipe in a cookbook titled..."

Ingredients: mushroom stems, fresh parsley...

"I've been experimenting with reduced fat velveeta cheese in soup and came up with this yummy soup. The cheese is not overwhelming, but it does provide a creaminess to the soup. The flavors are very simple, not fancy in any way - but it tastes great and is very low in calories too! WW pt = 2/serving"

Ingredients: diced tomatoes, frozen broccoli florets...

"I had this amazing tomato red bean quinoa soup at this little cafe down the street from work named, Le Café Vert. I searched high and low for this recipe and unfortunately never found it. However, during my search, I found this."

Ingredients: light olive oil, fresh ground black pepper...

"I got this recipe from Food Network website and
changed it a little bit to my taste. It's great tasting and easy to make. Great comfort food on a rainy, cold day. You can use cauliflower as well. Hope you enjoy!"

Ingredients: fresh ground black pepper, dried thyme leaves...

"Great vegetarian stock."

Ingredients: leeks, onions...

"A quick and easy noodlebowl. Add shredded pork, bean sprouts or whatever you like on top as a garnish."

Ingredients: green onions, lemon juice...

"This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It's also a good way to use up vegetables that are limp or less than perfectly fresh!"

Ingredients: onions, potatoes, salt...