Joanna Reed's Vegetable Soup

Why is Joanna Reed's Vegetable Soup the official soup of the Friends Fall Festival? Joanna wasn’t a member of our Meeting nor was she a Friend. However, she was the sister of a member of our Meeting. She was also a friend of many of our members and of countless people in Chester County and the greater Philadelphia area in Pennsylvania. Known for her beautiful gardens, h+er delicious food, and generosity, she offered her recipe to our Meeting to make our Festival Soup. Many in our Meeting and many people from the Downingtown community agree that it’s the best soup they’ve ever tasted.

Vegetable Soup Recipe

1 or 2 pieces of shin bone	1 cup of chopped parsley
1 cup of chopped onions	1 teaspoon of oregano
1 cup of chopped celery	1 teaspoon of thyme
1 quart of chicken stock	1 bay leaf
1 quart of tomatoes	1 sprig of rosemary
2 chopped potatoes	2 teaspoons of salt
4 sliced carrots	1/2 teaspoon of pepper
¼ head of cabbage	1 chopped green pepper

Brown the chopped onions in a large pot. Add the chicken stock, tomatoes, two potatoes, green pepper, carrots, and cabbage, plus the parsley, oregano, celery, thyme, bay leaf, rosemary, salt and pepper. Cook over low heat for four hours.

Vegetarian Chili Recipe

This is another staple of our Fall Festival.

1 medium onion chopped
1 clove of garlic
2 Tbsp. oil
1 16-ounce can of kidney beans
1 16-ounce can of stewed tomatoes 1/2 cup sunflower seeds
2 Tbsp. chili powder
1 1/2  tsp. salt
1/2  tsp. celery seeds (optional)

Cook onions in oil until transparent Add garlic. Add the remaining ingredients, except the sunflower seeds. Cook until the flavors are well blended. Add sunflower seeds and mix into chili.

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