11-17-2014, 10:53 PM
(11-17-2014, 10:19 PM)sally Wrote: Sloppy Joes which I haven't made in years, cheesy potatoes and salad. I made the sloppy joes somewhat healthy by using grass fed beef and whole wheat buns so I don't feel so bad for serving up garbage.
That sounds really good. I'm going to have a ton of left over veggie soup but soon...
I make my sloppy joe's with ground beef, tomato sauce, ketchup, bell pepper, onion, dried mustard, red wine vinegar, brown sugar...I think that's it. Any suggestions?
I hadn't made this veggie soup until tonight. It's freaking awesome if I do say so myself. *slurp, slurp*. I used this as a starter recipe and modified it to our tastes (fuck lima beans):
INGREDIENTS
2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1⁄2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
DIRECTIONS
Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
WATCH: How to Wash Leeks
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
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Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
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