Nothing fancy or super sexy here folks,
just a tasty clear broth soup that used up a pack of mystery meat from the freezer:@)
- Barley is another good freezer option and potatoes would be great if you'll be eating all of this in a day or two.
- My pressure cooker has a browning function, if yours doesn't you can brown it in the soup pot then transfer the meat to the PC. That way you'll still have the flavor from the brown bits in your soup.
- You can easily make this on the stove, just simmer the meat until it's fall-apart tender, then add the veggies.
- I used one big stalk of celery, one large carrot, a 1/2 C peas and a can of white beans. This made two very hearty ~Earl size~ bowls of soup, could easily be stretched to 3-4 servings with bread or rolls.
- I think browned and drained ground beef would be fine too.
Beef or ground beef, about 1/3-1/2 lb
bacon fat or olive oil for browning meat
4 C water, divided if using pressure cooker
veggies of your choice: celery, carrots, green beans, peas, turnips, rutabaga, etc
starch of your choice: cooked beans (drained and rinsed if canned), cooked barley, potatoes, etc
1 envelope of Lipton Onion Soup Mix
- Sprinkle beef with S&P and brown.
- If using pressure cooker, add meat and 2 C water to PC, set timer for 55 minutes. If using stove, add 2 C water to pot, bring to a boil, reduce to low simmer, cover and cook until meat is tender.
- If using the PC, once meat is tender transfer to soup pot. For both methods-add the other 2 C water and the rest of the veggies, simmer for about 15 minutes. I didn't add the frozen peas until the last few minutes of cooking time.
- Add the soup mix, bring to a boil, reduce to simmer for about 15 minutes or until the onion and veggies are tender.
Eat well and have a happy day:@)