Stone Soup and Hearty Rye & Whole Wheat Bread.
When I woke up this morning, it was snowing. There was 4-6 inches on the ground and still snowing. I didn’t need to go out and decided to make some stone soup with leftovers in the refrigerator.
Stone Soup Recipe: 1 Bag (26 oz) “Bob’s Red Mill Whole Grains and Beans Soup Mix“, Water (8 quarts), Knorr Chicken Flavor Bouillon (8 tbs), 2 Chopped Red Onions, 1 Chopped Celery Heart, 8 Chopped Garlic Cloves, and all of the leftover pork roast, chicken, and rib-roast. Brought to a boil, then simmered for 4 hours.