when I'm cleaning vegetables, I wash, trim and ALWAYS save the trimmings for soup stock
place these in a freezer baggie and you have the "makings" for a great soup stock
every stock mixture will be different but equally delicious...
this one contained red onion, leeks, mushrooms, celery, green peppers, butternut squash, green onion and asparagus stalks
Never throw away the trimmings from vegetables. I have designated bags used to accumulate these trimmings. I keep these bags in the freezer. When you're ready to make veggie soup stock, take out a variety of the veggies and throw in a pot of water. Simmer for at least 1 hour. Strain and discard the cooked veggies.
To make a great soup, saute some onion, celery, carrots and sweet pepper in a small amount of olive oil. Add these to the stock along with 1 can of diced tomatoes, any other vegetable you wish, some lentils, a mixture of beans, and seasonings ( a must is thyme, bay leaves, salt and pepper). When finished, add a splash of tamari.