Tag Archives: celery

Hamburger Soup

Sunny, but frosty out this morning and although we are expecting a high of 45F, warm soup will feel mighty good today.

Hamburger Soup

1 lbs grass-finished ground beef (browned)

1 cup sliced carrots

1/2 chopped onion

2 cups diced tomatoes

2 cups water or soup stock

1 cup diced celery

2 teaspoons salt (if desired)

1 teaspoon black pepper (if desired)

One pot directions:  brown the ground beef in 1 tablespoon olive oil until no longer pink, add all the other ingredients and simmer.  The longer you simmer it, the more the flavours will meld and veggies soften.

Be creative in ingredients – celery substitute could be the leaves off the back of a head of cauliflower or chopped kohlrabi, leeks would work.  Instead of carrots, maybe turnips, swedes, or rutabaga.  I use my own frozen tomatoes from my garden and since i don’t really cook them down, there is plenty of water in with them, therefore i don’t add more water.  Recipes like this are perfect for emptying the frig or freezer.

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The leaves off the back of a head of cauliflower make a LOT of greens for soup!  Add vitamins A and C plus antioxidants to your meal, not the rubbish bin!

Another no-waste idea

Cutting vegetables this morning for Jerry’s 90th Birthday bash/open house.  Except for the parts that go onto the garden for composting (which was actually only the seeds, pith, and stems of the bell peppers), the rest of so-called waste is in this bag from 2 celery bunches, one cauliflower head, and two small broccoli heads.  This stuff will make great soup stock and soup parts, or chopped up to combine with ground beef or lamb for lumpia filling.  Absolutely nothing went into the bin.

Have fun!

tauna

 

Three Bean Bake at Refuge!

Thank you, Refuge Ministries, for all the kind words regarding Wednesday evening’s meal.  Here’s the basic recipe for those of you who asked for it!  Modify to your heart’s content!

Three Bean Bake

1 can red beans, drained

1 can baby limas, drained

1 can white beans, drained

1 cup catsup

1/2 cup sugar

1 clove garlic, minced (or 1/4 tsp powdered dry)

1 1/2 cups chopped celery

1 1/2 cups chopped onions

Directions:  Mix together and bake uncovered in a 2-quart casserole dish at 350° Fahrenheit oven for 45-60 minutes, until beans are set.  Be careful not to allow beans to dry out, but just until the liquids are absorbed.

SO, now for my modifications – be sure to modify to suit your own tastes!

Soak dry beans over night, then simmer until tender.  In place of the canned beans add 1 cup each of your cooked beans.  Also, as you noticed, I did not use the beans listed here, since i didn’t have them on hand.  I used kidney beans, black beans,pinto beans, and added in the can of already prepared lima beans received from the Refuge pantry.  This all makes a great vegetarian dish, but I added about 2 cups of cooked ground beef  to this recipe for a more inclusive one dish meal.  Also, mine had more liquid which is primarily to keep it from being completely dried out by the time I haul it to Mexico, then keep it warm until serving time.

Also, whenever possible, use organically raised products, including grassfinished beef.  Last nights’s dish was made with all organic except for the can of lima beans.

Thank you again!

tauna

Vegetable & Beef Soup

Since both sons are still croupy and sick, and it’s still bitterly cold outside, another batch of soup is on the menus today.

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If you can, try buying beef in split sides, half, or whole carcasses – This will save a lot of money and allow you to buy a premium product. Check with your local producer. Of course, we raise our own and have it processed at a local state inspected custom butcher, King Processing in Marceline, MO

Last night, a 1 lb package of  boiling beef was set out to thaw in the kitchen sink, then this morning, I dropped the meat into a 3 quart pot (I like my old copper bottom Revere Ware, but beware of the thin new stuff, it won’t sit flat on the burner for long) and added about 2 quarts of water and set to boil.  As soon as the water comes to a boil, turn down the heat to simmer for 2-3 hours.  Meat will become very tender.  Take out the meat and let cool.  While it is cooling, I add about 1 1/2 cups of chopped celery, 1 cup sliced carrots, and 1 chopped medium size onion.  I know that’s a lot of onion, but onions are supposed to have curative properties, so I push the limit.  Also, I add up to 2 tablespoons of garlic powder, 4 tablespoons dried parsley, 2 teaspoons dried sage, and 1 teaspoon powdered thyme along with a teaspoon of black pepper and 1-2 tablespoons Real salt.  Pull the beef off the bones and any sinew and pull apart into bite sized pieces and add back to the pot.  Let simmer for a while, once the veggies are cooked through, it’s ready, but even longer will allow the flavours and spices to meld, so enjoy leftovers!

 I have some day old bread that needs using up, so thin slices will be placed in the bottom of the bowl and the soup poured over top.
I have some day old bread that needs using up, so thin slices will be placed in the bottom of the bowl and the soup poured over top.

Use organic ingredients if at all possible!  Adjust and substitute to your family’s tastes.

Stay Warm!!!

Cheers!

tauna