Hey yall! Happy New Year! I’m still trying to get all of this blogging tech down. I thought I set up an automatic posting for the leftover recipes. Unfortunately they weren’t posted nor were they saved. However, I’ll give you the scoop along with this comforting soup.
My first leftover recipe was Turkey & dressing sliders. Use some sweet Hawaiian rolls, turkey, dressing, cranberry sauce/relish, and a little mayo. It sounds like a lot of bread but it’s ohhh so good. The other was a veggie stewp. Basically you combine your leftover veggies…especially the green bean casserole…along with a little veggie stock and a can of your favorite condensed soup and voila you have stewp! A mix of a stew and soup!
It rarely snows here in our little town. It’s usually a cool winter but it has definitely been a cold one this year. Temps have been in the low double digits. So what’s better than a nice pot of warm, delicious, soup….nothing! Add a nice hot grilled cheese. Woohoo! Warm and tasty.
I normally like to use frozen veggies but you can use canned veggies too. Frozen seems to hold up to the cooking process better. I use two different cuts of beef. It’s entirely up to you if you prefer the same or different cuts. The veggies are too. Just keep in mind if they’re fresh, it may take a longer time for some to cook. This means you want to cut them in similar sizes to cook evenly and some will go in the pot before others.
Veggie Beef Soup
1.5 lbs ground beef
1 lb stew beef
3 cloves of finely minced garlic
1 tbs Italian seasoning
Salt & Pepper to taste
1 bag of mixed veggies
1 bag of white sweet corn
1 bag of French cut green beans (they’re cute)
1 bag of baby lima beans
1 bag of sweet peas
1 large can of diced petite tomatoes
1 cup of orzo pasta (looks like rice)
3 containers of 32oz boxes of stock (beef, veggie, chicken…your choice)
1. Brown the stew beef with half of the garlic and salt and pepper. Set it aside. Cook the ground beef and pour off the grease. Add the stew beef with the ground beef. Add remaining garlic.
2. Add the frozen veggies, Italian seasoning, and the stock. Cover the pot and let simmer on medium heat for about 45 min or until stew beef is tender and veggies are done.
3. Add tomatoes and orzo and continue to cook for another 15 minutes or so until pasta is done. Make sure you taste to check the seasoning and adjust as necessary.
Time to eat! Grill cheese, cornbread, or crackers are a great accompaniment to this hearty soup. This soup can be frozen or invite your family and friends to help eat it. Sharing is caring! Enjoy and let me know what you think. Let’s cook!