Recipe

It's official ladies, I am a cook. My culinary skills still have not expanded beyond the basics, but I am so excited for the things I've learned recently. I wanted to use my crock pot and see if I could get ONE of the recipes for my 101 in 1001 list. I've never really made a broth and I knew I wasn't going to make one from stock.

The only part I actually had a recipe for was the broth. I had chicken bouillon and wanted to make sure I did that part right or it would end up being more of a vegetable salad.

I even had to evaporate my only milk on the stove top since I didn't have any cans!

Are you proud yet?

The rest of it was a self-created recipe. I didn't have onions or celery or carrots like many soups call for, so I made my own.

Here is the recipe:

Broth:

4 c. water

1 c. evaporated milk

1 tbsp. bouillon granules

1/4 c. butter

Soup:

4 red potatoes, cut into chunks (peel if desired - I didn't and really like the results)

1 can corn niblets

1/2 can black beans

2 cubes of Velveeta

Steps:

Stir broth ingredients together in a saucepan (if you have to evaporate your own milk, do so in a separate pan and add the ingredients to it once the milk is the proper consistency.)

Cut potatoes in chunks and put in crock. Add corn and beans to crock.

Add broth to the crock pot and stir. Add Velveeta chunks and stir again.

Let it sit on low heat for 6 hours, stirring regularly.

Season to taste - but I used a few pinches of pepper only.

Feeds about 4, but since it's a pretty light soup it's not a meal in itself and would more likely serve 2 with kids. I also chose to sprinkle a little extra cheese on top of mine, but my friend did not. I am a cheese fanatic!

Hope you all enjoy my experiment!

{p.s. I have two great things going on today. ONE. I have another interview to be a receptionist at a law firm. TWO. I am meeting the lovely Kaylee at Small Wonders and her beautiful little girl L. We are going to walk around my great neighborhood and get lunch. I will update you on these things later.}