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.


Black Bean Dip

I spent 4 glorious years on the Kansas State University campus. Studying, yes. Chowing down on delicious grub, yes. One of the ultimate stops in Manhattan, KS is So Long Saloon. I’m beginning to drool just imaging those burgers. A stop at So Longs was never complete without their ever-famous Chipotle Raspberry & Black Bean Dip. Being that we are a couple hours from Manhattan, KS,  I had to find a way to kick this bean dip craving. Here’s what I’ve got, see what you think!

Makes: 4 servings

Ingredients

15 oz can low sodium black beans, rinsed and drained

1/2 cup raspberry jam

1 jalapeño, diced

1 cup mozzarella cheese

4 oz cream cheese, block

tortilla chips

Directions

  1. Preheat oven to 350 degrees.
  2. Combine the beans, jam, jalapeño and mozzarella in a cast iron skillet.
  3. Place the cream cheese in the center of the mixture.
  4.  Bake dip for 30 minutes or to desired warmness.

Notes

It’s a dip, so of course, you can enjoy with tortilla strips or other desirable dippers. BUT, you could also mix things up, enjoy this bean dip layered on a burger or sandwich, or even smothered over chicken or pork. You won’t regret it. I promise.


A Hungry Cowboy’s Chunky Chili

Ever crunched for time and that special someone asks, “What’s for supper?” Rather than letting yourself begin to boil, may I suggest taking this as-easy-as-it-gets chili to a gentle boil instead? Dump. Dump. Dump. Stir. Enjoy as-is, or pour over chips with cheese and sour cream for a take on the ever-classic chili pie.

Makes: 8-10 servings

Ingredients

2 tablespoons olive or canola oil

1 small yellow onion, chopped (about 1 cup)

2 cans chili beans, 15 oz

1 can black beans, rinsed and drained, 15 oz

1 can diced tomatoes, 15 oz

1-2 cups of meat (chopped brisket, shredded chicken, ground beef, etc.)

1 package chili seasoning, 1.25 ounces (or homemade chili seasoning)

1-2 cups of water

Directions

  1. In a large dutch oven or stockpot, sauté the onion in oil over medium heat for 5 minutes or until cooked through, stirring occasionally.
  2. Add the beans, tomatoes, meat and seasoning to the onions.
  3. Simmer on low heat for an hour.
  4. Add water to thin chili to the desired consistency.

Notes

For a more balanced plate, serve with a fruit or veggie or glass of milk! You could even be a little sneaky and stash some veggies in the chili. So sneaky.