[nw_arizona_granny]

Thanks for the bump.

Pick your subject, and join in, we need all the brains we can find.

[Tuscaloosa Goldfinch]

Thanks - don't have veggie garden and my soil here is pretty poor. I did plant onions and garlic at the end of my raised bed last week. Maybe some tomato plants there as well.

My standard soup recipe for busy people. You can substitute fresh for canned - we may all be doing that LOL.

1 pre-cooked chicken from Sam's club, (they are seasoned with Lawry's)

1 single garlic clove, minced

1 small yellow or white onion, finely chopped

3 tablespoons olive oil

In a Dutch oven or stock pot, saute the garlic and onion over medium high heat until onions begin to brown slightly. Remove from heat.

At this point, remove the skin of the chicken from the chicken in pieces as large as possilbe - don't bother with the chicken leg areas. To the pot, add 3 cans chicken broth and the chicken skin. Bring to a simmer over medium heat and cook without stirring too much for 10 - 15 minutes. Remove the skin and discard. Now add

2 cans Veg-all, drained

1 can finely diced tomatoes

1 small bag Mahatma yellow rice

2 cups of the pre-cooked chicken, cut into cubes

Emeril's seasoning to taste

Simmer on low for about 45 minutes, stirring occasionally.