The last of our “sorta’ summer” birthdays was a few days ago. My number 4 grandson, Mason, turned 14 on September 11th. His party plans fell through, so I invited him over for a birthday luncheon, along with other family members. We celebrated and feasted…feasted and celebrated. It was also the first Texans game of regular football season. That never hurt the feelings of anyone in this family! So we feasted, celebrated and watched football.
However, before the game and lunch could commence, the cooking had to. We grilled ribeye steaks, New York strips, pork chops and corn on the cob. Lunch was great, but what was done with the leftovers was much greater. Self-proclaimed “Queen of the Leftover’s”…taking what’s left and making it over, has done it again.
I intended for the leftover steaks to become my husband’s lunch for the coming week, but when he went to eat them, they were much too tough. Not certain why, as they were great on Sunday. Anyway, I used the meat and corn to make an incredible soup. Soup is an easy way to go when dealing with leftovers. You can put practically anything into a stockpot and end with a delicious creation.
Another title I hold is for my soup making, and this is not self-proclaimed. My sister always said that my mother and I could put anything into a pot and it would be delicious, but no matter how great the ingredients she used, it tasted like dishwater. Not certain I agree, but funny anyway!
There are few rules; just remember what tastes well together. For instance, I prefer potatoes with beef and rice with chicken when cooked together. Beans are a great source of protein, fiber and taste to “up the ante.” I would have added green beans or ranch style beans to this soup if there had been any in the pantry. Cabbage, zucchini, squash and most any vegetable make a great addition. If there is any secret to making good soup, it is season and simmer…let the flavours meld until it is one scrumptious entity. The best soup is what I refer to as “clean the refrigerator out soup.” Try tossing some of the contents of your fridge and pantry into a pot, let it simmer and call me for lunch.
Beef and Vegetable Soup
- 3 steaks…cooked (of course, you may use raw meat, but may have to cook longer)
- 2 qts. water
- 1 large onion
- 2 cloves garlic
- 2 large carrots
- 2 stalks celery
- 1 small bell pepper (I used red)
- 3 large potatoes
- 3 ears of corn (may substitute 1 cup frozen corn.)
- 1 15 oz. can tomatoes
- 1 Tbls. beef soup base (similar to bouillon, but is more concentrated and flavourful. May substitute bouillon if soup base is unavailable.)
- Sea salt and freshly ground black pepper to taste
Put steaks and water in soup pot. Bring to boil, cover and simmer for an hour. While meat simmers chop onion, garlic, carrots, celery, pepper, and potatoes. Remove corn from cob. Place in bowl and set aside. Carefully remove steaks from water and separate meat from bone and fat, leaving stock in pot. (You may need to cool meat slightly.) Return meat to pot with all other ingredients. Simmer for 45-60 minutes until all vegetables are done. Serve with cornbread.