Friday, January 5, 2018

OMG Soup part deux. Life on a budget.

Eating on a budget has some challenges. I made excellent Instant Pot Stuffed Cabbage and had ingredients left over. In the olden days, wanting to make something easy the next day, I'd have headed to the store after dropping the young off to school, bought some artisinal rolls made with local, Utah cheese, some nice peppers, maybe a tossed salad and some exotic fruit, and would have made loose meat sandwiches for dinner.

Now I can't do that.

scratch bean soup
So, instead, I considered what I had. One pound of ground beef, half a bottle V-8, all my usual veggies... Well, that's the beginning of soup, right there. And, I had a base recipe to go off of, this more involved soup that tastes amazing, by the way, and is only more involved because I dredge and brown stew meat. Plus, bonus points, I get to free-style cook; cook intuitively with only my instincts to go off of, which I love!

Don't stress if we don't have exactly the same ingredients. Use what you've got and let me know how you did it so I can try it your way, next time. Every summer when they're in season, my local grocery store will roast you a bushel of Hatch chiles. I then portion them out and freeze them until needed. Remember to peel off the blackened skin. That's not delicious.

Let's make soup.

1 lb ground beef
1 onion, diced
4 carrots, peeled and chopped
3 ribs celery, diced or sliced to your specifications
Frozen roasted Hatch peppers. Again, this might be unique to my soup, but it added some nice flavor. **Peeled, thawed, and diced
1 1/2 C. Soup base. A mix of beans, lentils, oats and groats. I use Bob's Red Mill.
Some V-8. I had about 3 cups. If you have more, use it. If you don't have it, that's fine.
Beef base
A couple Parmesan rinds.
Olive oil
Salt and Pepper

In large dutch oven, add two Tbl. olive oil. Saute onions until translucent over medium heat.

Add ground beef and brown until dark brown and flavorful. Season with salt and pepper.

Add carrots and celery and cook until just beginning to soften.

Add peppers and soup base to pot.

Fill dutch oven with liquid until it's two inches from the top. I used a combo of V-8 and water. Scrape the browned bits off bottom of pot.

Throw in some beef base or chicken base (I'd normally use chicken, but had run out, so beef it was) equivalent to how much water you are using.

Add a couple Parmesan rinds for flavor and to thicken the soup a bit.

Season to taste with salt and pepper.

Bring to a boil and let simmer with lid on but slightly askew. This is where you'll have to read your soup base instructions. Mine says to cook for 1 1/2 hours, but that leaves everything awfully toothsome. So, I tack on an extra hour and go 2 1/2 hours.

Serve with the buttermilk biscuit recipe I'll share with you Monday and everyone will declare you to be the hero of the night. And I'm awfully vain, so I like being the hero of the night.

Here's the link to the perfect drop biscuits

And, on top of all this fun we've already had, hopefully the soup and biscuits will last you two meals. Now, that's a good time in my book.

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1 comment:

  1. This sounds yummy Heather. Have you ever considered a YouTube channel? Cooking is one of the most popular genres could start an Instant Pot one. I bought hubby one for Christmas. He LOVES it....i love it too as there are less dishes to do after he's done his chef work. I will pass on your recipes to him chef Heather! Cheers!


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