> wrote in message
...
> On Tuesday, December 17, 2013 4:10:26 AM UTC-6, Julie Bove wrote:
>> This week I made soup using two single serve packets of baby carrots, 4
>> ribs
>>
>> of celery, most of a medium onion (all chopped), two cooked hamburger
>>
>> patties, broken in pieces, 2 cans kidney beans (white and red), 3 medium
>> red
>>
>> potatoes cut in small chunks, 1 can beef broth, 1 can (15 oz?) chopped
>>
>> tomatoes and the same size can of tomato sauce. Seasoned with salt,
>> pepper,
>>
>> parsley, Greek whole oregano and two bay leaves. I did add a little
>> water,
>>
>> but not much. Cooked with the lid on for about 15 minutes then with the
>> lid
>>
>> off for perhaps another 5 minutes until the potatoes were tender. I
>> don't
>>
>> usually use beef broth in soup but it really added a richness. And it
>> was
>>
>> of course better the next day. Husband and I ate it once. I ate it
>> again
>>
>> and there will be enough left for me for tomorrow. Then probably a small
>>
>> amount left after that. Perfect! And apparently for me, the trick to
>> not
>>
>> making too much soup to begin with is using a smaller pot.
>
> Apparently if the food is not already chopped up or made into "patties",
> you don't like it. You really are worthless.

Huh? *I* chopped it up. And I only used the patties because I had no other
meat to use.