Recipe Thursday: Vegetable Beef Soup

Sheesh! I need to remember about Recipe Thursday before Thursday is almost over!

A few nights ago, we had soup-from-the-freezer for dinner. (Can't tell you how happy it makes me to be able to pull a fully cooked dinner out of the freezer to thaw the night before.)

I will do my best to recreate the recipe and method-to-my-madness that lead to a yummy soup.

It started with mangled pseudo-pot roast left-overs. I tried to pot roast a cut of meat that shouldn't have been pot-roasted, so it was dry, but perfectly edible. Also browned some ground beef, and sauteed some onions. Added a container of homemade stock (which might actually be broth, I may have my lingo confused) from the freezer (ideally, thawed, but in reality, sometimes I lazily let it finish thawing in the pot), and then water as needed to make sure the meat and onions were sufficiently covered.

Chopped up a few carrots, and added those.

Let it boil for a few minutes, then simmer for about half an hour or so. Really, as long as you keep an eye on the liquid level, you can probably let it simmer for an entire day.

Towards the end, I dumped in roughly a cup each of frozen corn and frozen peas (I love these things!), and let them thaw/cook in the soup.

Salt and pepper to taste. A bay leaf or two would be a nice addition.

The soup was tasty, and I didn't even add Worchestershire sauce to mine! I think I'm getting better at judging water amounts, and how long to boil turkey/chicken carcasses for stock/broth.

Apparently, I like making soup now.

What about you?