Two days. Two blog posts. There is something going on in the world ..(there is, actually - I have an assignment due and am procrastinating madly).
I talk a lot about compost soup. Some people call it "Clean out the fridge soup", or scrap soup, or stone soup. It's probably all pretty similar, and what it is, is soup made from leftovers. This definitely qualifies for the $35 per week grocery challenge!
Mine is compost soup because I save all the ends and bits of veggies that might otherwise end up in my compost heap. Celery leaves, onion skins, carrot peelings, leek greens, pepper seeds, pepper stems, celery root ends, the odd orange or lemon, slightly off tomatoes, freezer burned veggies. You get the picture. As long as it's not actually rotten or moldy, then it can be thrown in soup!
A Word of Caution: Broccoli, Cabbage, Cauliflower, Brussel Sprouts -- any of those strong veggies from that family will make soup that tastes like just that veggie. I don't add them to my stock unless I am planning on broccoli soup, otherwise the stock will be too influenced and not useful for as a base for other soups.