As it gets closer to moving time I’ve been trying to find ways to use up things in the freezer. A while back Liz and I were taking advantage of Angel Food Ministries in our area to get some cheap eats. During one of these purchases we received four steaks. I put two of them in the fridge and last night decided to make a soup.
Making soup may sound hard, but many of them start out the same way – heat up some oil and start cooking your onions, garlic and other “tough” ingredients. Then you just throw some stuff in and let it cook down. Right before I started cooking I had the idea to include the meat. Here’s how it all went down…
Step 1: I put a medium-large pot on the stove and large pan on the stove. I put some olive oil into both. Next I chopped up 1/2 of a large onion dumping that and garlic into the pot. I also added some salt, pepper, and oregano.
Step 2: I grabbed the thawed steaks from the fridge, salted and peppered them, and put them in the pan to cook.
Step 3: I chopped up 4 stalks of celery, then I peeled and chopped a large russet potato. I added these and some water to the pot.
Step 4: I put some savory seasoning on to both sides of the steaks and made sure they were cooking well. When they got to be about medium, I took them out, cubed them, and put em back into the pan.
Step 5: I added green beans, broccoli, corn, and lima beans to the pot.
Step 6: Some people like to do red wine reductions on things. I’m not that big into wine so I went with option b – worcestershire sauce. I put a good amount into the pan with the meat, lowered the heat and scraped all that “flavor” off the bottom of the pan.
Step 7: I stirred up the pot making sure everything was mixed well, then added the meat and sauce.
Step 8: I let everything cook down in my soup for about 25 min.
Step 9: I cubed up about 8oz of velveeta and dropped it into the pot, then replaced the lid for another 15 min or so.
Step 10: Eat it. I added some ketchup to my bowl to give the soup a slight hint of tomato taste. It turned out pretty well.