both, my brother was complaining that his roommates have terrible gas and shits so i asked him what they ate and that was what he told me about >_>
I would complain about missing the Sprouts but there's no need to sully them with dirty plants like broccoli and cabbage.
I tend to buy sprouts when I plan to use them. The other veggies I randomly buy because they make both good snacks raw and flexible ingredients. Raw sprouts in sour cream or hummus isn't terribly appealing to me.
They freeze really well, especially if you buy them already frozen. In fact, a lot of frozen veggies are fresher than what you can get on the produce shelves because they go straight into the freezer.
Except for spinach. Frozen spinach is the devil's work.
Real question on the soup. How do you manage the ingredients?
It's required that you buy a broccoli crown, and you've used two stems. A tray of mushrooms and you've used half of one. A slice of carrot. One kidney bean. A few chops of a cabbage. A quart of stock, and you've used two cups.
I've come to recognize that you can buy a head of cabbage for two dollars and throw out what you don't eat, it grows on trees. but all of the ingredients are a bit expensive. Please rebut.
I made a pretty large pot of soup, still have leftovers that I ate yesterday, will eat again tonight and probably finish off for lunch tomorrow.
I had ~12 ounces of mushrooms in the fridge that I had accidentally leftover because I forgot to put them in a stew I made last week, so I needed to use them (which inspired the soup in the first place). I always have carrots, celery, onion and garlic on hand - I snack on carrots and celery during the day, I use celery for my tuna salad that I make every week, garlic and onion I use almost every time I cook. Cabbage I keep a head in the fridge pretty frequently because I like snacking on it raw, making coleslaw, making soup with cabbage (even though I didn't use cabbage in the soup this time) or just using for a lot of different meals. I used an entire head - half for coleslaw, half to go with the beef.
Broccoli and zucchini are the weird ones that I tend to not always have around. I was going to snack on the crowns and use the stems for a vegetable stock, but the broccoli was getting old and I was lazy so I ended up not using the stems. The zucchini...I don't really know why I bought it in the first place ¯\(ツ)/¯
As for stock, I had half a quart of bone broth left over in the fridge from when I made stew (the one I forgot to put the mushrooms in), so I used that and a half quart of mushroom broth (other half still in the fridge). I just filled the rest of the pot with water.
So all in all, it was a pretty efficient soup.
Mushroom and veggie soup - mushrooms, onion, garlic, broccoli, carrots, celery, zucchini
Tomato beef and cabbage - ground beef, half head of cabbage, onion, garlic and a can of tomato sauce
Thick cut vinegar slaw
It turned out good. I almost added some of the cabbage to it, but I make cabbage soups so often I figured I'd have something different.
Long ago when times were better I ate gas station hot dogs and burgers, before that I killed for a chicken just so I could toss it in the fire for lunch. Your meal looks great dude or dudette.
Sometimes you just crave a gas station hot dog and have to get one
one of my brother's roommates does this and calls it "shit bowls"