Ingredients …
1 bag of green beans
1 bag of sweet corn
½ bag of black eyed peas
1 quart size freezer bag of squash puree
32 oz of pepper broth
½ gallon skim milk
Salt to taste
Pepper to taste
Directions…
Dump first5 ingredients in 6 quart pot. Put on a wood stove (or on your stove top on med lo) let stand 2 and ½ hours (or until dried out).
While your soup is cooking place the milk in a crock-pot on hi (let stand 2 and ½ hours or until scalded).
After your milk is scalded and your soup is burned say”Oh no my soup is burned and my milk (1/2 gallon) is scalded.” After you finish with your melt down, blend your soup and some of your milk together with a stick blender. Now it is time to add your salt and pepper (the happy part of the evening)!!! After you’ve added your salt and pepper, place your pot on your stove top, and let stand until warmed thru.
(Tip, we baked some pizza crusts with cheese and spices and served that with our soup.)
No comments:
Post a Comment