4 cans (10 oz.) condensed beef broth
6 cans water
1 cup dry soup mix
1 cup sliced carrots
1 cup sliced celery
4 sprigs parsley
1/2 teaspoon thyme
Heat all ingredients to boiling. Reduce heat, cover, simmer about 1 1/2 hours. Serves 8.
(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 47)
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