Blog on saving money and living on a budget in CT.
Monday, September 12, 2016
Yay! Soup weather!
I did a frige stocktake this morning, and am sooo happy that it is finally soup weather here. Pictured are 2 quarts of homemade beef broth that I had made out of steak bones a while back, a bag with last night's leftover London broil
a gallon jar of thin egg noodles for soup, a pint of home canned tomatoes that didn't seal, 2 soft tomaotes, the rest of a red onion, 2 stalks celery, carrots, cabbage, the rest of a jar (about 1/2 cup?) of mixed yellow and green split peas
beef bouillon (mostly for salt and color), black pepper, salt free garlic-herb seasoning.
I started by sauteeing the carrots/celery/onion in reserved beef tallow (see triangular blobs that are beige?)
Meanwhile, I chopped the tomatoes, slivered some cabbage, and cubed the leftover steak. I added everything but the noodles, and also added about 1 quart water and let the soup come to a simmer and cook about 1 hour before adding several handfuls of soup noodles.