Tell Kathy to start canning and freezing some of that great home grown stuff !
Okay Scotty, you shamed me into it.

I went down to our freezer and looked at what we still have the most of. Other than blackeye and purple hull peas, we mostly had beans (both green Kentucky Wonders and shelled pintos), squash, and turnips. It takes so long to cook fresh peas correctly, that I opted for the KW beans with squash and turnips for my soup.
Of course, you always have to add something, so I got a couple of cans of stewed tomatoes, diced tomatoes, a frozen bag of store-bought carrots, and a big onion the size of a softball. While the squash and turnips (rutabagas actually) were thawing, I cut up the onion and got my stew pot ready. I cooked the beans for about 1 hour with onion and spice before adding the rest of the ingredients to the pot. I added 1 quart of low-calorie chicken broth to the mix along with spices to my taste and then put the soup on low heat for the next three hours, stirring every half hour or so. The soup is very close to the taste of minestrone.
Attached are the pictures of my soup when done. I also decided to make a big pot of shelled pinto beans too. That's the pan on the back of the stove. I tossed in a handful of leftover ham scraps and spiced them up as I like them too.
Last night I had a bowl of soup and a cup of beans on the side. What a meal! Thanks for the suggestion, Scotty. I just wish you were here to help me eat some of this soup. I have about two gallons.
