Wednesday, March 9, 2016


March may be blowing in and daffodils popping up but there are still a few late winter days whipping around the knees.  A cool evening is best headed off with a nice bowl of soup.  Whatever the time of year, this veggie steak soup is the best recipe.  The secret to this recipe is over thirty ingredients - from handfuls to smidges.  Family cooks have found this method to be tried and true.

The following is my most recent recipe in order of when I added the ingredient.  I have a recipe diary.  Every time I stir this up, I write down a list of the ingredients and date it.  Old envelopes are especially handy for this.  The only method required is to include at least thirty ingredients.  The ingredients can range  from meat to veggies to spices.  In the past, leftover pot roast was added.  I have switched to fresh steak.

The amount of each ingredient is totally up to the cook.  A splash, a spoonful, a pinch.  Be daring.  This recipe has a new ingredient never seen before - chili garlic hot sauce. Happy stirring!

1.     olive oil
2.     chuck eye steak 1.42 pound -  cut into strips and cubed - sauteed
3.     1 onion, chopped
4.     3 ribs celery, sliced
5.     salt
6.     pepper
7.     28 oz. Hunt's diced tomatoes + 1 can water
8.     3 sliced carrots
9.     2 bay leaves
10.   handful of small peppers - red, orange, yellow - sliced and diced
11.   1/2 turnip - sliced and diced
12.   1 large squash - halved lengthwise and sliced
13.   1 can Del Monte Cut Green Beans, drained
14.   sprig of fresh rosemary
15.   splash of coffee
16.   another large can of water
17.   cayenne
18.   coriander
19.   Hungarian paprika
20.   Cavendar's Greek Seasoning
21.   tarragon
22.   curry
23.   ground mustard
24.   oregano
25.   garlic powder
26.   Old Bay Seasoning
27.   ground allspice
28.   Lea and Perrins Worcestershire Sauce
29.   peppered vinegar
30.   liquid smoke
31.   Grandma's Molasses - one coated spoon
32.   1/8 tsp chili garlic hot sauce
33.   Cattleman's BBQ Sauce
34.   sherry
35.   pickle juice
36.   lemon pepper
37.   soy sauce
38.  1 can Bush's Northern Beans, drained
39.  8 new potatoes, cubed

I usually add one can of no salt kernel corn, drained.  I didn't have it in the pantry.  This recipe is good for using what you have and/or running to the store and buying all the veggies you want.  Anything works - fresh, canned and frozen.  Mushrooms are also good.

Eating the rainbow.

Yummy bowl of Veggie Steak Soup with Toast

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