It's Nameless: Meatless Masterpiece

 This is one hell-of-a vegetable soup!.....Yup, just vegetables!

I didn't have a name for this soup,

so I turned to my Facebook fans (of course!) to help create a name.

There were three participants:

Vickie Collins - Summer's Delight

Tori Winegarner - Vegetable Penne

Michelle Brenneman - Summer Stew

They obviously were all thinking alike, 

and it was hard for me to pick just one.

Therefore, I decided to combine all three.

The name I came up with....Summer's Penne Stew

Thank you so much ladies for helping me out with this.

I have some of the best fans in the world!

You should come and join us.....A'lil Country Sugar fan page.

 Since I have been hitting the local Farmer's Markets 

I've been eating a lot of vegetables.

Which is good for me, right? 

I don't think I could possibly become a vegetarian though....

I tried once, and at the end of five days, 

I was ready to kill a cow. 

For real!!

The loss of meat in my diet turned me into a beast.

 To create this Summer's Penne Stew I worked in stages.

I took my leftover beef broth from a roast I cooked (6 cups worth)

and added two more cups of water to give me an even 8 cups.

 I chopped my carrots, 3/4 c. (sorry, that's all I had)

4 red potatoes, washed and chopped

4 celery heart stalks, chopped.

I simmered these vegetables for 8 to 10 minutes.

Then added:

I chopped one small zucchini into bite sized pieces (skin on),

Added the zucchini with the penne pasta (1/2 box)

and simmered according to pasta directions.

When there was about 3 minutes left on the pasta timer

I added 2 handfuls of spinach leaves.

When the timer went off, I shut the burner off.

Summer's Penne Stew complete!

This recipe is linked to:
Lady Behind the Curtain, Cast Party Wednesday
Foodie Friends Friday
The Better Baker~ Weekend Pot Luck
Fit and Fabulous Fridays~ Amee's Savory Dish
Share it Saturday~ Lemon Sugar