I had some leftover chili and thought I’d make a quick soup for lunch.
2 cups leftover chili
6 cups water
1 chicken bouillon cube
1 carrot, sliced
1 wedge – about 1/4 of a small head of cabbage
1 bay leaf
¾ tsp dill weed
small sprinkle of dried chili pepper (optional)
Put the chili into a medium sized pot and fill it half way up with water. Add the bouillon cube for the stock flavor, then all the rest of the ingredients. Cook 1 hour.
Enjoy with Charlotte’s corn and cheese biscuits or Judy’s Zwieback.