I’ve been wanting a pot of vegetable beef soup all week and just hadn’t taken the time to make it. I had a chuck roast in the freezer that had more fat and bone in it than it did meat so I defrosted that one, cut out as much of the good meat as I could, seasoned the meat and cooked the meat and the bone in the pressure cooker yesterday. Then I stuck it in the fridge so the fat would come to the top and harden and I could scoop it off and finish the soup today.
I kept adding to it and the pot would get too full and I’d have to take some of it out; then I’d add more, the pot would again be too full. After we ate, I had a half gallon jar full leftover plus an 8 cup container full. The 8 cup container went into the freezer and we’ll eat off the half gallon jar a couple of times this week.
I added the normal ingredients – green beans, green peas, corn, carrots, lima beans, potatoes but I also added a can of garbanzo beans, a bag of leftover fresh kale, a bunch of broccoli. Then I thought some elbow macaroni would be good. I don’t usually put that in my soup but it was good.
I made one ham and cheese sandwich, cut it into quarters; Vince had three and I had one. It was the perfect Sunday afternoon meal! It’s more perfect because of the leftovers. 🙂