leftover vegetables, drain
liquids into stock pot
2 medium onions
6 medium carrots
6 celery stalks
1 qt. stewed tomatoes
1 tsp. sweet basil
1 tsp. marjoram
1 bay leaf
1 Tbsp. salt
1/2 tsp. pepper
Chop meats and fresh veggies into bite-size pieces.
Bring veggie liquids to boil in stock pot and add all season-
ings, meats and onions. Let stock boil for 10 minutes. Add
leftover veggies, stewed tomatoes, carrots and celery. Let
this simmer on a medium-low heat for 1 hour. Add potatoes and
cook over medium heat until potatoes are done. The longer it
cooks, the better it tastes. Pastas, beans and grains are
great added also. Anything goes in potluck stew. Makes 10
quarts. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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