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!

Celery and Yogurt Soup

Toward the end of the week we get very creative about meals. Recently I remembered a head of celery that had been pushed to the back of the veggie drawer and needed to be used – fast. Not realizing we were out of cow’s milk until I was ready to add it, I had to think quick. The large tub of plain yogurt seems to always be the last to disappear from the ‘fridge. I remembered tasting a delightful yogurt-cucumber sauce over the summer, so I went for it.

The result was so good that Opal, who doesn’t especially care for celery ate half of the batch. If you aren’t fond of dill, be daring and try another herb that suits you. Take a spoonful to the side and try your alternate herb separately first and avoid risking a potful of soup you don’t like! ; )

Celery and Yogurt Soup
4-6 servings

1 large head celery, cleaned & chopped
1 small or ½ medium onion, finely chopped
2 Tablespoons minced parsley
4 cups chicken stock (or 8 teaspoons soup base dissolved in 4 c hot water)

Bring to boil. Reduce heat to simmer till celery is tender, about 20 minutes. Pour stock into bowl, celery into separate bowl.

Add to pan:

2 Tablespoons butter
4 Tablespoons unbleached flour

On medium heat melt butter, add flour, stir with wire whip. Add stock gradually, stirring constantly till smooth & thickened but don’t boil.
Add:

¾ – 1 cup room temp plain unflavored yogurt,
2 Tablespoons chopped fresh dill

Blend together yogurt, dill, salt and pepper (to taste) until smooth. Add celery and onion to soup and stir. Garnish with a sprig of dill & serve.

 

Beefy Pepper and Cabbage Soup

I took my morning walks to new locations the past two weeks, one being the local upscale grocery store. An old hand at couponing, I watch the sale ads and check the clearance items carefully, which stretches my fuel budget even at upscale stores.

This week, to my delight I found one large portion of boneless beef ribs in the Manager’s Special (the day-old) section of the meat case. Soup makes coming home through the thunderstorms wonderful this week. With the package of rib meat I wandered on down the isle where I found some marrow bones.

At the checkout, I was pleased to have spent less than $5.00 on enough protein and nutrients for the family and company. As I walked my prize home between cloudbursts I thought through the contents of the refrigerator and pantry. While the deluge continued to flood parts of the Dallas-Fort Worth area, I cooked. In the end, the soup warmed us all.

beefy pepper and cabbage soup

Beefy Pepper Cabbage Soup
Makes 4 – 6 servings

3 – 6 large marrow bones (knuckle bones or neck bones are also fine)
1 large onion
2 large whole cracked (slightly crushed) cloves fresh garlic***

1 Tablespoons olive or canola oil
1 – 2 pounds. beef; rib meat (boneless ribs) or stew meat cut into bite sized pieces
1 teaspoon McCormick Montreal Steak Seasoning blend
*** when fresh garlic isn’t available, add granulated garlic to meat.

3 peeled (or carefully scrubbed) sliced carrots
3 sliced celery ribs
1 red bell pepper – chopped
1 orange or yellow bell pepper – chopped
1 large bay leaf
2 Tablespoon chopped cilantro
2 Tablespoon chopped parsley
3 cups chopped cabbage

Place marrow bones, onion and ***fresh garlic in a large, deep saucepan or a small stock pot and cover with water. Bring to boil, then reduce to a slow simmer for approximately 2 – 3 hours (depending upon sizes of bones).

While bones simmer, cut meat and vegetables into bite-sized pieces and chop herbs finely. Refrigerate an hour or so, but take out early enough to allow everything to warm to room temperature.

Once marrow cooks from the bones and they are hollow, remove bones and garlic (garlic if preferred) and discard.

In skillet, season and sear meat pieces, stirring to brown outsides, being careful to not burn or scorch the drippings. Add meat to stock pot and let skillet cool till warm to touch. Once skillet is cooled sufficiently, pour 2 cups hot water into skillet, stir to loosen browned bits from bottom and sides. Pour liquid into stock.

Stir bay leaf, cilantro, parsley, carrots, celery (and potatoes if desired) into stock and bring to a gentle boil, then reduce heat and simmer 8 – 10 minutes. Stir in peppers and cabbage.

If stock is not level with meat and vegetables add enough ** Beef flavor Better Than Bullion (or beef bullion) stock (I needed 2 more cups) to not quite cover. Bring to a strong simmer for another ten – fifteen minutes until all vegetables are just tender (you can cook longer if you like your vegetables cooked into mush ; ).

Bullion tends to be salty, so I don’t add additional salt and there’s sufficient pepper in the Montreal blend. Add additional salt to taste if you prefer.

Wonderful served with crusty rolls or toasted garlic bread.

*** OR add 1 1/2 teaspoons granulated garlic or garlic powder to meat as it browns
** 2 teaspoons beef soup base (or bullion cubes) to 2 cups water.
* 1 large white rose, yellow gold, or red potato cubed if desired. Note: russett potatoes tend to break down in stock.