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Squirrel Soup

2 Squirrels, cut up
1 Bay leaf
1 ts Oregano
1 ts Thyme
2 Potatoes, peeled and diced
2 Carrots, sliced
1/2 c Green beans, sliced
1 Onion, chopped fine
1/2 c Broccoli
1/2 c American cheese
Seasoned croutons

Boil the squirrels in water, bay leaf, salt, pepper, oregano and thyme until meat falls from bones. Remove bones. Place meat aside.

Combine potatoes, carrots, green beans, onion, broccoli and cheese in a large pot. Simmer for 15 minutes. Add the squirrel meat and continue to simmer until vegetables are done. Serve with seasoned croutons.

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