mytopleft

Sunday, April 14, 2013

I got some food porn for ya

It's a little low-key -- not very high on the food porn scale. Did another batch of soup this week, after the navy bean soup got sucked up so fast, figured I would toss another favorite out there. This one comes from my mother-in-law, and we call it Jean's soup. It's a beef and vegetable soup, basically, so you start with a nice beef soup bone:



Throw a little water in with the soup bone. You probably can't buy just the bone, so brown the meat on the bone (I inadvertently deleted the photo of the meat-on soup bone, so use your imagination), then trim the meat, cube it, and start broth with the bone itself. Brown the meat, trim the bone then put water in, only about two cups at this point, and boil the bone.

Meanwhile, you have about two pounds of stew beef that you cut up into smaller chunks, and you're going to brown that in a pan, along with the meat that you trimmed off the soup bone:


Once you have boiled the soup bone for about an hour, take the bone out of the broth and add the cubed, browned stew beef. Also add about 4 cups of water, maybe even 6, and bring to a boil.  Bring the temperature down and let that simmer at a low boil for about 30 minutes.With a little luck, you have made good use of your time while the soup bone was boiling and you cut up two large onions, about six carrots and four or five ribs of celery:


You also can cut up four or five white potatoes, peeled or unpeeled as you prefer, and add them to the mix. This is optional, but delicious. Once the broth and stew beef have been simmering for about 30 minutes, you can toss in the carrots, onions, celery and, if you choose, potatoes. Season with Worcestershire sauce (maybe three tablespoons, maybe more or less, depending on how you like it). Add one cup of white rice and a half cup of broken up spaghetti. Continue at a low boil.


Let that simmer for 45 minutes or so and toss in two cans of Margaret Holmes Triple Succotash and one can of Margaret Holmes Tomatoes, Okra and Corn. if you don't have Margaret Holmes products where you are, fake it. Triple succotash is just corn, limas and tomatoes, and tomatoes, okra and corn is exactly what it sounds like. Figure it out. Toss in salt and pepper to taste and continue to simmer. If the rice and spaghetti have sucked up too much water, add a cup or two. Or three. This is soup, after all, and it should be liquid.

You don't want the vegetables to get too limp (especially the canned ones you just tossed in) so after about 15 minutes of simmer, you should pull the pot off the heat. You can then serve up a bowl that looks like this:


If it doesn't taste great, I refuse to be held responsible. It probably means you fucked up.  Bon appetit.

1 comment:

romeoalphafoxtrot said...

I have an easy fix for dishes I fuck up:
Mango chutney, preferably the hot kind. It works for pretty much anything.

In soup though, you would need a lot of it.