Crazy

You might think I'm crazy, but in some ways I still think that I'm a hippie living in absolute poverty! I get inspired to make soup when I have accumulated a few days worth of vitamin enriched liquid from cooking vegetables or some rich broth from meat.....of course the fat is scraped off the top. The latest of these liquids for my minestrone soup came from;

Potato liquid
Chicken broth
Broccoli broth

Collect these broths in any container....I use a canning jar/does it really matter?
Use as soon as possible wait no longer than three days to use....no food poisoning here!

INGREDIENTS;

If you want to cheat use Three large cans,(49oz. each), of 99% fat free chicken broth...no MSG.
Large onion chopped fine.
Half a medium sized cabbage also chopped fine.
One fourth cup barley......a little goes a far way.
Three cans of diced tomatoes 14 oz. can........if you're lucky enough to have your own tomatoes, peel ten of the ripest ones, the skin should slip off easily, if not ....dip in boiling water for a few seconds.
One 16 ounce can of kidney beans....If you tend not to have digestive problems ....if you know what I mean....Then use two cans.
Two to three cups of frozen string beans...depends on taste.
One cup of frozen peas.
One pkg. of frozen fordhook lima beans
Six garlic cloves
Salt and pepper to taste
Simmmer an hour then add Two cups whole grain medium pasta shells.

If soup is getting too thick add water and a couple of chicken boullion cubes. Lastly, add chopped meat, your choice....I use a couple cups of chopped chicken or whatever I happen to have on hand at the time. Be sure to put the meat in at the last moment otherwise you might end up with shreaded meat. This soup can also be a very tasty vegetarian soup just skip the meat and boullion. I think the original ministrone is supposed to be vegetarian but remember this is Polly's version.

Enjoy the savory flavors!