Soup By The Quarters

Edna has reluctantly released one of her soup recipes, reduced to household proportions. Actually we have what we call Saturday Soup at the cafe. All of the leftover cooked vegetables and meat from the week go into a pot on Saturday morning. We add water if there's room and heat it. People love it. Edna has that Midas touch when it comes to what people will eat.

Anyway, that soup recipe that usually works is to  take and turn a slow cooker on low and add 1 can of diced tomatoes (no added salt kind), about a pound of cut up beef, and a quarter cup each of frozen corn, peas, Lima beans, dark red kidney beans, and garbanzo beans. Also a quarter cup each of wild rice, brown rice and barley. Not the instant kind. Then add water to about an inch of the top of the cooker--about a gallon and a half size cooker. That should do it for you.

We're still ordering nobs and such, but we'll get the cafe up and going. Just wait and see.

Thanks for stopping by,
Jenn