Wednesday, March 23, 2011

Meat and Veggie Soup

When I got home today, I realized that I was going to have to get creative since it's almost the end of the month, and the household is starting to run a little low on food. Ransacking the kitchen, I found a bunch of random items and bits of leftover meat in the freezer and refrigerator, so I threw everything into a pot with some water and spices. (My roommate found the bacon and insisted that it be included.) And you know what? It was really, REALLY good.

I'm not sure if these are the exact amounts, but feel free to taste as you go to make sure this works for you. Your ingredients will probably vary anyway. Also, bear in mind that the water level will drop as it cooks. So keep an eye on it--the last thing you want is for this to burn.

Bacon, Turkey, Steak and Veggie Soup

1/4 cup olive oil
2 cups baby carrots, chopped
1 small onion, chopped
4 large cloves garlic, chopped
2 slices bacon, diced
1 thin steak, diced
4 turkey breakfast sausages, diced
1 small chunk corned beef, diced
2 cups pinto beans
Water to cover
Seasoned salt to taste
Pepper to taste

Saute carrots, onion, garlic, steak and breakfast sausages in olive oil in the bottom of a large pot until meat is browned and vegetables are soft. Add 2 cups pinto beans and cover with water. Add bacon and cook for 1 1/2-2 hours, until beans are done. Add seasoned salt and pepper to taste. Serve as is or over rice.

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