| Sep. 29th, 2008 @ 03:00 pm Nomnomnom - Grandma's Pot Roast Soup |
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Current Location: at the stove
Current Mood:  busy
Current Music: soup bubbling
Yay, the last bit of the property taxes are paid - one whole day ahead of being sold off on the courthouse steps...<G>
Anyway, that means that this month we are poooooor. Thank God I am a "squirrel" - lots of good stuff bought on sale and "squirrelled" away for disasters, ours or someone else's. Besides, I absolutely love to simmer up a good pot of soup of some kind, and that stretches for whoever wanders by. (It's a southern thing - you go straight to southern-person hell if company comes, expected or not, and you don't feed them...)
A couple of weeks ago, somebody gave me a giant bag of tomatoes, way more than one person (Himself will not eat raw tomatoes) could possibly eat - so out came the big pots and the chopping boards, and shazzam, q good supply of vegan pasta sauce and vegan tomato-soup base in the freezer, all ready to use as is or as the base for something else. ALso waiting in the depths of the freezer are homemade chicken stock, and non-tomato veggie stock. Need some more good bones for beef!
Today it's my grandma's pot roast soup. It starts with a hunk of pot roast simmering in beef stock - fat, bones, and all - until the meat is tender. Chop the meat as you like it, remove the bones, give little bites of fat to your dogs. Return meat to the broth.
Now add yummy stuff. I used a container of my homemade tomato soup base - tomatoes, bell peppers, onions, carrots, celery. Let this simmer until all the flavors are blended, and season to your taste.
I cook my diced potatoes separately and add them toward the end - don't want the soup too "starched".
You can add other vegs if you like - Grandma's standard adds were little green lima beans and whole-kernal corn. If you like a thick broth (or need to stretch for surprise guests!) a can of condensed tomato soup works well... basically this is a soup for what you have on hand. For seasoning, keep it pretty simple - salt, pepper, celery salt, a little paproka and garlic.
It'll go well with the bread that's rising on the back of the stove....
The weather's changing, so time to start thinking "winter handwork" - am halfway through my first "5 hour baby sweater" of the year, figure I'll clear out a lot of yarn stash with them, and they (with little hats to match) are perfect to put in the box for the "mother and child" clinic our church supports in Romania. Other ladies make baby blankets, but I get bored with the big stuff! <G>
And there goes my bread timer.... |
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