Hamburger Soup

Last weekend, I enjoyed demonstrating a few new looks to mix-up your leftovers at the Women in Ag event in Kansas. Today, I put one idea of repurposing leftovers into practice— making a soup. Throw together a few pantry and freezer staples into a large stockpot, and you’ve got yourself a meal!

Ingredients

1 pound ground beef
1/2 medium yellow onion, chopped
3 small potatoes, cubed
1 can corn, 15 ounces
1 can beans, drained, 15 ounces
1 can diced tomatoes, 15 ounces
2 cups water
4 beef bouillon cubes
2 cups frozen vegetables
Salt and pepper to taste

Directions

  1. Cook beef and onion in large stockpot over medium heat.
  2. Add potatoes, corn, beans, tomatoes, water, beef cubes and frozen vegetables. Stir to combine.
  3. Cover and let simmer for 30 minutes.
  4. Add salt and pepper to taste. 

Notes

My hamburger stew used Yukon gold potatoes, dark red kidney beans, stewed tomatoes in Italian seasoning and frozen carrots and green beans. Those just happen to be what was in our freezer drawer and on our pantry shelf 🙂 Think you could master this new look to your leftovers and make a soup? 

Check out other meal ideas and videos on the Pastures and Plates Facebook page.


Chicken and Noodles

Picture this. Six years old, wandering my way through the lunch line. On the menu today: chicken and noodles. The cafeteria worker slops the delicious mess right on my plate, and to my surprise, a little pile of mashed potatoes is tucked under all that glory. So, I give it a try (my mother had taught me well, a “try” bite). Minutes later, the tray is empty. Years later, this is what chicken and noodles looks like at our house!

Makes: 8 servings

Ingredients

4 tablespoons butter

1 1/2 cups sweet yellow onion, diced

1 1/2 cups carrots, diced

1 1/2 cups celery, diced

1/4 cup all purpose flour

32 oz water

6 bouillon chicken cubes

2 cups chicken, cooked and cubed

2 cups frozen egg noodles

Salt and pepper to taste

Directions

  1. Add butter and vegetables to dutch oven on the stovetop over medium heat. Cook 3-5 minutes to soften, stirring occasionally.
  2. Add flour to vegetables, stir to coat and cook for one minute, stirring constantly.
  3. Add water, chicken cubes, chicken and egg noodles. Reduce the heat to simmer uncovered for 20 minutes, stirring occasionally as mixture begins to thicken.
  4. Serve warm.

Notes

  1. Here in the mid-west, we eat chicken and noodles over mashed potatoes. Don’t knock it until you try it! Pairs well with a fruit and veggie of your choice 🙂

Quick & Easy Bierocks

Bierocks. Pronounced beer-rocks 🙂 But there is no beer in this recipe, only 8 simple ingredients, and that’s including the salt, pepper and water. As a child, ketchup would’ve HAD to be on that ingredient list. But my how the years have changed. These rolls are too darn delicious just as they are to need any dipping sauce, but I’ll leave that up to you!

Makes: 25 rolls

Ingredients

1 pound lean ground beef

1 pound ground pork sausage

1 medium cabbage, sliced in short strips

1 medium yellow onion, chopped

1/2 c water

1 teaspoon salt

1 teaspoon pepper

25 frozen yeast dinner roll dough balls

Directions

  1. Proof dough according to directions on package.
  2. Combine and cook the beef and sausage in a large stockpot over medium heat.
  3. Add cabbage, onion, water, salt and pepper to meat for the filling. Cover and let simmer for 30 minutes.
  4. Remove stockpot from heat and drain any excess liquid from the filling.
  5. Preheat oven to 350 degrees.
  6. When dough is proofed and ready, flatten each ball into a small circle. Place about 1/4 cup of filling in the center of the dough. Wrapping the dough around the filling, pinch the edges to seal tightly. Place the filled dough, seal-side down, on a prepared baking sheet. Repeat with remaining dough leaving 3 inches of space between rolls.
  7. Bake rolls at 350 degrees for 30-35 minutes until golden brown.
  8. Serve warm and enjoy!

Notes

  1. After draining the filling, transfer to a bowl lined with several paper towels. The paper towels will soak up any remaining liquid, making it that much easier to seal the filled dough later.

2. Want to see this recipe in action? Visit Pastures and Plates on Facebook to view the cooking demonstration for bierocks!