Last week when we visited my parents, we took them a batch of our favorite “warm your bones” soup. I tend to get a bit carried away with my ingredients sometimes, so I think they STILL have some of this in their freezer. (If you are in their area, drop by and sample it!) 🙂
Here’s the recipe if you are looking for something yummy
and easy !
1-2 pounds lean ground beef (although I used 3.5 pounds on the last batch I made) You could also skip the meat. I choose 93% lean so there is no fat to drain. All that to say…drain if you need to!
1 chopped onion
1 cup, more or less~ to your liking, chopped celery
1 cup, more or less, chopped carrots
1 can light red kidney beans, drained and washed
1 can white beans, drained and washed
2-3 cans beef broth
1 or 2 cans diced tomatoes (I use petite diced)
1 jar spaghetti sauce (24 ounce, Ragu or similar)
About a cup of Ditalini Pasta (or whatever pasta you happen to have) I cook this in a separate pan and add it to the soup just before eating so as not to over cook.
Salt, black pepper, red crushed pepper and oregano
In the biggest stock pot you have (cause this grows fast!), cook your lean beef with chopped onion until meat is browned thoroughly. This is also when I throw in all of my seasonings. The seasonings are up to you, but I prefer a LOT of black pepper and oregano, salt for flavor and a couple of pinches of red crushed pepper for some kick. (optional)
Once the meat is cooked well and the onions about clear, stir in everything else, EXCEPT the pasta. Let the veggies get tender and you are about there. Just before serving, you can cook your pasta and either add it to the mixture or to individual bowls. When I plan on freezing it, I like to keep the pasta out of the mixture. But I’m weird like that. I want no mushies. THIS SOUP IS BETTER and MORE FLAVORFUL SECOND AND THIRD DAY!
Serve with a salad and some crackers and you shouldn’t have to cook for a few days! OR ~ you could share it!
Vegetable or Beef Stew
Nooooo. I am not going to give you another stew recipe because most everyone has their favorite go-to on this. What I AM going to share is that you can teach an old dog new tricks! When we were in Colorado a few years ago, I ordered a bowl of stew and it was cooked with Hatch HOT chopped green chile peppers. I love hot and this was a wonderful surprise for my taste buds! And then this week, a sweet friend shared with me her grandmother’s secret ingredient for stew ~ V-8 juice. Now for those of you saying……well of course, that’s what I’ve always used……well I am just so glad to know this NOW! I do not like V-8 vegetable juice, (forgive me V-8….I do like your fruit juice!) but I added an entire V-8, a little beef bouillon, and my Hatch peppers~ this stew is outstanding! Surprisingly thick (especially the 2nd day) and fab!
So that’s my shares. Please tell me your secrets! Um….. your cooking secrets.
Be Nice to Others! ♥