1/ Cleaning / emptying out fridge & freezers. This isn't exactly "stone soup", but it's "darn near free soup".
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4/ Roast 20 lbs of squash from last year's garden. Add to stock. Puree. Add lots of salt, black pepper, and apple cider vinegar. Puree.
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5/ This is now damned fine soup, and you can eat it as is, and maybe pressure can the other 5 gallons for later.
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