Chili Borscht

I had some leftover chili and thought I’d make a quick soup for lunch.

Ingredients:

• 2 cups leftover chili
• 6 cups water
• 1 chicken bouillon cube
• ¼ barley
• 1 carrot, sliced
• 1 wedge – about 1/4 of a small head of cabbage
• 1 bay leaf
• 5 peppercorns
• ¾ teaspoon dill weed
• small sprinkle of dried chili pepper (optional)

1. 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.
2. Enjoy with Charlotte’s corn and cheese biscuits or Judy’s Zwieback.

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