Saved Vegetable Beef Soup

One thing that my limited budget affected is meat in my diet. I’m a fan of non-GMO, organic soy products, free range poultry, fish and organic cheese, but now and then I crave beef. Toward the end of the month supplies dwindled, so I made a pot of vegetable beef soup.

Without beef bones I used boxes of bargain beef broth from the emergency stash. My fresh veggies tasted less than great and the Great Value  beef (alleged) broth tasted like anything but beef – it was just plain yuk. I’m glad to know not to buy the product again.

I got creative and was delighted to not have wasted the food or my efforts. The friends that dropped by admired the end result so, my secret is secure.

Following is the recipe and the save I concocted. I’ve made it a few more times since with homemade stock, good boxed broths, Knorr Homestyle Stock or Knorr bouillon cubes (which contains less sodium than many other brands). Better Than Bouillon is also good.

Since then I also discovered a culinary jewel at my local restaurant supply: Knorr Professional liquid Concentrated Flavor Base. Available in my area in Beef, Chicken and Vegetable, a 32 oz (946 ml) bottle makes 6.25 gallons. They’re gluten free, no MSG, store on the shelf even after opening, and easily dissolve. With 760 mg sodium per cup it’s less salty than bouillon cubes and quite tasty.

Saved Vegetable Beef Soup

Fresh vegetables chopped into bite-sized pieces:
6 celery ribs
6 medium carrots
1 large onion
Bell peppers (I prefer red, orange or yellow)
1 large potato (or 1 1/2 cups cooked rice)
1/3 large head finely chopped cabbage
3 large garlic cloves finely minced
Bunch fresh minced parsley leaves (to taste)
Cover with beef broth (or stock). When homemade stock is not available, use 2 – 3 boxes or hydrated bouillon cubes (omit additional salt)
Salt and pepper to taste

Simmer till vegetables are almost tender (about 20 minutes).

Once veggies are tender add:
2 cups cooked (or canned) beans; black beans (rinsed). Navy, cannellini, great northern or ceci (chickpea or garbanzo) beans are good and the liquid is great in soup.
16 oz frozen corn
½ small can (6 oz/170 g) tomato paste (avoid lumps and thin with some warm broth before adding), or a large can chopped tomatoes.

Stir and cook on medium heat till blended and heated through.

The save:

1 envelope onion soup mix
1 jalapeno or poblano, pasilla, or Anaheim (California or Magdalena) Chile, halved (remove before serving or chop, according to your preference)
Bunch cilantro leaves finely chopped (to taste)
Juice ½ lime (or more to taste). For extra flavor drop rinds in, but remove before serving).

Stir and cook on medium heat till blended and heated through. Remove lime rinds and peppers if desired and serve with crusty bread.

 

“Yes, you will be enriched in every way so that you can always be generous…” 2 Corinthians 9:11 (NLT)

Vegetable image courtesy Pixabay

 

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Easy Home-Style Tomato Basil Soup

I practice fasting often, not just during the Lenten season. Recently I took up a liquids-only fast, overlooking our exceptionally scanty pantry. Determined to stay on course, I examined the ingredients on a can of tomato soup. Shoving the idea of a toasted cheese sandwich deep down, I quickly noticed the villainous high fructose corn syrup was the second ingredient listed. I put the can back on the shelf and drifted to the refrigerator.

I considered the marvelous turkey vegetable soup I’d made from frozen turkey stock. Chunky with fresh veggies, it was not exactly liquid, so I returned to the pantry. On a different can of tomato soup, I noticed the first ingredient: “Tomato puree (tomato paste and water).” I fast-forwarded from there.

Grabbing a small can of tomato paste and I was off and running with sudden inspiration for a healthier alternative. The result is so fantastic I made it again the next two days. I would have prepared the soup even if I had received the revelation I’d sought ;).

The soup can be dressed up with cheese; I like a finely grated Italian blend of Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago (available even at Walmart) and cheddar is also delicious. Also good to add are sweet corn, tuna or any white, flaked fish, a cup of milk, cream, or yogurt (and crumbled bacon is fabulous when one is not fasting from meat). Plain soup makes a delicious stand alone light meal (with croutons, toast or a sandwich) anytime – but the soup is especially good during a liquid fast!

Easy Home-Style Tomato Basil Soup
Makes 3 – 4 servings, 3 servings approximately 158 calories. 4 servings approx. 210 calories

Ingredients:

1  6 ounce can tomato paste
1 1/2 teaspoons dried basil, rubbed
salt to taste
a few twists of fresh ground pepper blend
6 ounces sweet, red wine (I used a Cabernet Sauvignon. Pinon Noir or Moscato are also good)
2 tablespoons brown sugar
3 cups warm vegetable stock (bullion is acceptable, but don’t add extra salt)

Extra: finely grated cheese

Directions:

In a medium saucepan slowly brown tomato paste, basil, salt (if your not using bullion) and pepper, over medium heat. Stir constantly being careful not to scorch – you can’t over-brown the tomato paste and the darker, the better. As the paste thickens, gradually and slowly blend in wine in small increments. Continue browning paste and wine. Once the last of the wine is added also add the sugar.

Once all wine is stirred in, sugar dissolves and paste thickens again, slowly and gradually whisk in 3 cups vegetable stock.

Bring soup to a gentle boil and then remove from heat. Spoon into bowls, top with grated cheese and serve. Delicious!