Vernon WadeThere are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

When my wife and I were first going out, I had her over for dinner. I made this recipe. Almost everything in it came from my garden. Amy was so impressed. I hardly garden at all anymore, and I haven’t made this more than once or twice since. I don’t know why. It’s awfully good, and if you put it in the crockpot before you go to work, it will be ready when you get home. It doesn’t get much easier than that.

 

 

Ingredients

 

  • 3-4 large beets
  • 2-3 large carrots
  • 1 potato
  • 1 sweet onion
  • 1/2 head of cabbage
  • 2 cloves garlic
  • 1/4 cup Great Northern Beans
  • 1 can diced tomatoes
  • 1 1/2 cups broth or water
  • 3 tablespoons butter
  • 1/4 cup sugar
  • salt and pepper to taste
  • lemon juice
  • dill
  • sour cream

Soak the beans overnight.

In the morning turn the slow cooker on high and toss in 3 tablespoons of butter.

Wash, peel and chop all the vegetables. place in slow cooker. Add canned tomatoes. Add broth or water, lemon juice, sugar, salt, and pepper. Stir everything together.

Turn slow cooker down to low and leave all day. When you return home, it will be ready to eat.  If you prefer smooth soup to chunky, puree it with a stick blender after it is done cooking.

Garnish with sour cream and fresh dill.