survival soup
(1 RATING)
What started out as a desparate attempt during a prolonged spell of unemployment to turn beef soup into something nourishing and filling utilizing meager resources ended up becoming a hearty meal that only needs fresh bread to go with it.
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prep time
15 Min
cook time
5 Hr
method
---
yield
Variable
Ingredients
- Three - pieces beef neck or shank
- One can (14.5 oz) diced or chopped tomatoes, plain
- 4 or 5 - fresh carrots, cut in chunks
- 5 - pieces celery. cut in chunks
- One large yellow onion, thinly sliced
- 1/2 tablespoon minced garlic (or 2 or 3 garlic cloves, chopped)
- One pinch lemon pepper
- One teaspoon garlic powder or salt
- One tablespoon dried beef boullion
- One pinch dried dill
- 1/2 bag frozen mixed vegetables
- 1 1/4 cups dried mixed beans (15-bean variety)
How To Make survival soup
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Step 1Wash & sort beans; soak overnight, or for at least 2 hours, in water.
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Step 2Coat meat with flour. In a large Dutch oven, heat some olive oil, and add meat, onions and garlic. Brown thoroughly. Add the can of tomatoes, plus two cans of water. Stir in spices and add vegetables (except for frozen mixed vegetables). Simmer on low for two hours.
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Step 3Drain beans and add to soup, simmering for another 1 1/2 to 2 hours. Remove meat. Discard bones, and break meat up into shreds. Return to soup. Add fozen vegetables. Cook for at least another hour.
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Step 4Taste soup occasionally after first two hours, adding additional spices as necessary. If there are any leftovers, they can be frozen.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Bean Soups
Category:
Other Soups
Category:
Vegetable Soup
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#filling
Keyword:
#inexpensive
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