Saturday, September 24, 2016
Saturday's soup pot
I melted some reserved bacon fat in a larger Dutch oven and added the 1/3 of an open onion later diced, 3 organic carrots that I diced, and 2 branches of celery, sliced. The aforementioned cabbage also joined the sauteeing party.
The bouillon papers were stuck on but good, so I heated up 4 cups of water, peeled back what I could and plunked the cubes, paper and all, into the water. After a few minutes, the water was turned brown so I gave the contents a good stir and then added the reconstituted beef bouillon to the awaiting soup pot by first pouriing it through a fine mesh seive in order to keep the paper backed foil from the cubes out of the soup. This worked. I added 2 moree quarts of water to the pot. I forsee several more beef bouillon based soups in the near future to use these up.
The lentils were rinsed, a large Bay leaf was added and I let this simmer away about 30 minuted before adding the "hot dog pennies," consisting of the leftover hotdog and 2 additional ones that I pulled out of a package from the freezer. One kidlet can easily eat 2 hotdogs at a meal, so using 3 for an entire soup pot is a great way of stretching this meat. I am picky about hotdogs, these are all beef.