For Monday night’s dinner, I made a very big pot of soup, using the lentil/split pea/barley blend that Bob’s Red Mill sells as Vegi-Soup mix. I added some pearl barley, as well as onion, carrots from our garden (my husband has been harvesting them as we go and keeping them covered), sliced mushrooms, cooked ground turkey, and broth from the freezer that did not fit when we had to go from two refrigerator/freezers to one. We have plenty of leftovers for during the week.
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