Wednesday, December 17, 2008

Stone Soup

Start with a stone; not too big, not too small; a nice, solid stone...

Put the stone in a large pot (or just pretend you did), and add:

4 cups of beef broth (I used the broth left over from cooking a roast)
3ish cups of vegetable broth
1 pkg of stew meat (browned and drained) and/or leftover chuck roast
leeks, sliced
potatoes, diced
baby carrots, chunked
a can of corn
pepper and garlic salt to taste

Bring it to a boil, then simmer for at least 2 hours over medium-low heat.

(Visit Tammy's Recipes for more inspiration!)

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