Garden Vegetable Beef Soup August 4, 2015

Beef Vegetable Soup

     Yep, it’s probably way to hot for soup, but I had a craving for some good garden veggies.  This is a nice way to get your “healthy” on too!  Soup doesn’t have to take all day to cook.  I use frozen veggie’s in mine if I don’t have fresh available, which is a quick and healthy option.  Use fresh if you can of course, but be prepared to sit back & do some dicing & chopping.  Enjoy!

Garden Vegetable Beef Soup

Directions:

4 cups hot water

3/4 cups powdered bouillon

8 oz beef cut into small chunks

1 cup carrots

1 cup celery

1 cup onions

1 cup green beans

1 cup peas

1/2 cabbage cut up

In at least a 10 cup pot, start by boiling your water, bouillon & beef for about 30 minutes.  Then add all of your vegetables at once to your boiling soup.  Cook for another 15 minutes, cover and remove the pot from heat. This will keep your vegetables crispy, and not let them turn to mush. Let it self cook for another 1/2 hour with the lid on.

 

Beef Fried Rice March 1, 2014

Beef Fried Rice

Beef Fried Rice1

Rice

2 cups cooked rice per pkg instructions or….. **I cook my rice in the microwave. The amount above takes approximately 12 minutes on full power.  Cook for 6 minute, stir well & then cook another 6 minutes.   Mix in 2 well beaten eggs.  Let stand in microwave until the meat mixture is done.

Stir Fried Meat & Vegi's

2 cups thinly sliced beef strips (about 1 lb or so)
2 tbsp beef bouillon powder (Orrington Farms Broth Base)
1 tbsp canola or olive oil
10 0z can sliced mushrooms (optionall)
1 cup frozen peas
1 cup frozen carrots
1 large onion chopped

In a large frying pan, fry beef, bouillon & mushrooms in oil.  When meat is cooked through, add onions, peas & carrots.  Cook till onions are caramelized.  Last step, add in your cooked rice egg mixture,  Mix well and serve.

 

French Onion Beef Vegi Soup November 28, 2012

Filed under: Appetizers & Party Food,Recipes,Soups — Susan @ 8:03 pm
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French Onion Beef Vegi Soup

Directions:

8 cups hot water

3/4 cups powdered bouillon

16 oz leftover roast beef

1 cup carrots

2 cup onions

1 cup green beans

1 cup peas

In a 10 cup pot, start by boiling your water, bouillon & beef for about 30 minutes. Then add all of your vegetables.  Cook for another 15 minutes to 1/2 hour.  Cover and remove the pot from heat.  Let it cook the rest of the way without your stove on.  This insures that your vegetables won't get to soft. Serve piping hot with croutons or crackers!

 

Tip Of The Day – Bouillon October 13, 2012

Tip Of The Day – Bouillon

 

     In most of my recipes, I list bouillon as a good seasoning enhancer to bring out the flavor of beef, chicken, ham etc. My preference is powdered bouillon by Orrington Farms. I prefer this to any brand I have ever purchased.  They also offer a low sodium version as well.  Give it a try! http://www.soupsonline.com  &  http://www.orringtonfarms.com/