Using Pasta Water and Vegetable Water in Soups

While I do not have a large frig, I like my frig. But, I can’t save everything. Already, I have bottles and containers of stale beer, pickle juice, tea, coconut creme, sesame creme, lime juice concentrate, cranberry and other juices, so I am tight for space, so I do not often save my pasta water or vegetable water.

But, recently, I made a batch of pasta and saved the pasta water.

I had just cooked a whole patti pan squash in a pot of water and had saved the vegetable water.

After making the pasta, I decided to use the pasta water and squash water to make chicken broth.

 

I did not include quantities here because I just used what I had, about 1-3 cups of each.

Using Pasta Water and Vegetable Water in Soups

 

 

Ingredients:

 

Pasta water

Vegetable water

Onion flakes

Garlic powder

Ground black pepper

1 chicken bouillon cube

Extra water if needed

 

 

Process:

Add a dollop of vegetable water to a pot.

Add spices and bouillon cube.

Stir to mix well.

Heat on medium-high for a few minutes while stirring.

Add extra vegetable water, if needed.

Add pasta water.

Add remaining vegetable water.

Add extra water if needed.

Stir.

Bring to a boil.

Reduce to a simmer.

Simmer for about 5 minutes.

Remove.

Divide broth into individual serving freezer containers.

Hours later, I wanted to see how the broth tasted.

So, I emptied one serving into a large bowl and added about 2 TBspns of diced leftover chicken.

I covered the bowl and microwaved it for 4 minutes on high. (Microwave for 2-3 minutes if broth is not frozen.)

Be careful when removing bowl from microwave, the soup will be very hot.

I was pleasantly surprised, the soup had a smooth tasty flavor.