Long time, no post, I know. But I haven’t known what to do with this blog for over a year because my living situation has greatly improved and my mental health has improved with it. I don’t feel the need to talk about my eating disorder at length anymore but some readers expressed an interest in recipes. So, with that in mind, have one that my spouse and I came up with together.
B&J’s Hearty Vegetable-Beef Soup
1.5lbs of beef cut into ½” cubes – dealer’s choice but we usually use rump roast or a London broil
5 cans (10 cups) of no salt added beef broth
12oz frozen sliced carrots
1 (one) 15oz can sliced new potatoes
1 (one) 15oz can rosemary, and oregano diced tomatoes
1 (one) 15oz can basil, rosemary, and oregano diced tomatoes
1 (one) 15oz can roasted garlic diced tomatoes
1 (one) 15oz can no salt added diced tomatoes
1 (one) 15oz can no salt added corn
1 (one) 15oz can no salt added green beans
1 (one) 15oz can seasoned black beans
1 (one) 12oz box of noodles – we usually use garden rotini
4 tablespoons garlic powder (3 to be used during browning of meat, 1 to put in the soup broth)
1.5 teaspoons dried oregano (optional)
½ teaspoon dried sage (optional)
½ teaspoon chili powder (optional)
Brown the meat in large stock pot with 3 tablespoons garlic powder and ½ teaspoon chili powder
While the meat is browning drain the cans of: corn, green beans, potatoes, and no salt added tomatoes
Once the meat is brown, add the beef broth, drained cans, cans of undrained tomatoes, undrained black beans, and spices. Bring to a boil then simmer for 40 minutes.
After 40 minutes, add the frozen carrots to soup cook noodles according to box directions.
Serve by putting some of the cooked noodles in bowls and ladle the soup over the top. Store noodles and soup separately.
Makes A LOT of soup and noodles.