Some days you just want to make soup, but depressingly you are missing some of the key ingredients. That’s where you can do what I do! Scrounge around and make the damn thing on the fly! On this occasion, I had some old frozen beef stew meat, a can each of diced tomatoes, corn and green beans. Green onions from the garden filled in for the real thing and then there were carrots I discovered in the bottom of the ‘crisper’. (They were not crisp but still good to go). Lastly, I had an old russet potato that had seen better days along with a few stalks of fresh celery. This cobbled collection was minced, diced and otherwise adulterated, then thrown with no ceremony into a pot containing one quart of beefed up water. I then turned my heat to simmer and covered the whole deal with a lid.
One hour later, I had managed to produce some pretty tasty vegetable beef soup. (This only goes to show that cooking is mostly an art with some luck thrown in). Preparation took about ten minutes and like most soups it should taste even better after a night in the fridge.
½ lb beef stew meat cut in to bite sized pieces
1 can of corn, drained and rinsed
1 can of green beans, drained and rinsed
1 can diced tomatoes
2 carrots, sliced
2 stalks of celery, sliced up
1 medium Russet potato, cut into chunks
2 green onions, chopped
2 teaspoons beef powder
In addition to the above, I added a tablespoon of dried basil along with a splash of hot sauce and some pepper. Note: I never add salt during the preparation or cooking phase, rather I will add ‘fake salt’ when the soup is served. Anyone wanting to use real salt, go for it!
This thing about making soup with me anyways, is to never try to exactly repeat a recipe. Using different ingredients (especially leftovers) is part of the economy and fun of making this dish. So, get out there and experiment!