Tag Archives: Campbell’s Soup

Creamy Flank Steak Stoup: When Supper Transforms and Becomes Lunch

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One of my newly found, favourite recipes from last summer was Miles Thatcher’s Guinness & Honey Marinated Hanger Steak (I use flank steak) from the June 2012 issue of Flavours Magazine. I’ve made this recipe about 4 or 5 times since discovering it’s yumminess, and usually one flank steak is way more than enough for the two of us. And a great accompaniment to this recipe are my Spicy Marinated Mushrooms.

Guinness Beer

BUT… neither my husband nor I are big fans of Guinness‘ darkness… Nothing against the brand, but I just don’t drink beer. Initially I was leery of trying this recipe because I was worried that the strong taste of this Stout would be pronounced in the final result. But it’s not, this is an incredible BBQ recipe that you will want to add to your repertoire – forever.

Here’s a great tip… when I want to make this flank steak, I try not to waste the leftover 3/4’s of the can of beer… so I actually make a quadruple batch of the marinade, and freeze the extra three portions for later use.

So when you make this flank steak recipe, and if you have leftovers that you don’t want to use for sandwiches, fajitas, steak & eggs breakfasts or… whatever, please consider giving my soup a try for lunch the next day.

Just a lil' something I threw together

Just a lil’ something I threw together that was a big hit

Originally, I wasn’t going to blog about this soup because I’ve been including a lot of soup recipes lately. Plus, I’ve been making these soups up off the top of my head. It’s been very cold here in Winnipeg this past week, so soup has, of course, been top of mind.

After grocery shopping and picking up some fresh mushrooms and Campbell’s Cream of Mushroom Soup to have for an easy (i.e. discrete and not blogged about) lunch I found myself inspired to try yet another LunchFor1 soup recipe.

I had also picked up a couple Tetra Paks of Beef Broth because my freezer’s stash of broth was getting low, and it’s always a good idea to have some broth either in the cupboard, in the fridge, or in the freezer at all times for quick soups, sauces and stews.

So it was with these ingredients on hand that inspiration struck! Plus I had to do something with the leftover flank steak… and thankfully it all worked out – and we loved it!

Creamy Flank Steak Stoup

(Stoup is a word I first heard used by Rachael Ray, it’s Stew+Soup)

Leftover BBQ Flank Steak, diced

1L Campbell’s Beef Broth

1 Ready to Serve Campbell’s Cream of Mushroom Soup

20 Baby Carrots, chopped

3 Celery Stalks, chopped

3 cloves Fresh Garlic

1/4 Onion, diced

1/4 cup Pot Barley

1/2 teaspoon Black Pepper

1 tablespoon Canola Oil

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1. Heat oil in large pot.

2. Add vegetables, and saute for 5 minutes.

3. Add diced beef and beef broth, and bring your soup to a boil.

4. Add uncooked barley to the pot, and turn down your stove to Medium-High. Cook for 30 minutes.

5. Stir in cream of mushroom soup just prior to serving, and warm the soup through for 5 minutes. NOTE: Overcooking this step may cause your soup to “break” or separated, so be careful.

6. This recipe made 4 hearty servings, with a side dish. Try my Chevre Grilled Cheese Sandwich or my Feta Dip and crackers as an accompaniment – those posts will follow later this week.

Soul warming, hearty goodness made quick and easy for a yummy supper or lunch.

Soul warming, hearty goodness made quick and easy for a yummy supper or lunch.

What recipe do YOU make for supper one night, and then turn around the next day and create an amazing lunch from?
I’d love to hear about it in the Comments section below.

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Hamburger Soup & Roasted Garlic Buns

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For lunch a couple of days ago, I pulled this soup out of my freezer for a quickie meal with a girlfriend who was dropping by, just in case she needed some sustenance on her Errand-Running Day. But it ended up being LunchFor1, and I had a blessed bowl of comfort after a busy, and somewhat stressful, morning. This recipe makes a nice, hearty soup that is perfect for enjoying with a big group, or to make ahead and freeze for future use. This was my #1 Choice as the go-to soup that my husband and I made a couple months ago in the days following my surgery. And it froze so wonderfully!

It’s been such a chilly week here in the middle of Canada, but it’s supposed to warm up for the weekend – YEAH!

A Spoonful of Comfort – Hearty Hamburger Soup

I REMEMBER…

I first had this soup about 30 years ago, and you’d think because I can remember exactly who made, when, and why, that I would have been making it every Winter for the past 30 years – NOPE. I only recently tracked it down again thanks to an old friend of mine (Thanks Shelley). And now that I’ve adapted it, I would like to share it with you, because it’s also inspiring my newly created blog – LunchFor1.com. Follow me on Twitter @LunchFor1 for easy meals that are good eats any time of the day!

But, back to the story…

There I was a 10-year old figure skater on test day, both nervous and hungry, and in need of a little, quick comfort. The nice lady at the rink’s canteen, Eleanor, had made a batch of Homemade Hamburger Soup for all of the hungry, little tikes to eat while we waited our turn before the judges.

All these years later, I still remember the heartiness and the smoothness of this soup, as well as the yummy chewiness of the barley. The key to this soup is spending the time to cut the veggies up into a fairly small pieces – 1/4″ to 1/2″ dice. The soup was a like a hug, and it’s stuck with my taste buds for these past three decades!

And for a great side-dish to this meal…

It’s a smart idea, at this or any time of the year, to keep a few Roasted Garlic heads in your fridge for these “lunch emergencies”. It was super easy for me to pull out the pre-roasted garlic head from the fridge, pop the cloves out, and quickly mash them up in order to dress up my lunch selection with an upscale spread.

Better than butter is this Roasted Garlic Spread made from mashed roasted garlic cloves - much healthier too!

This Roasted Garlic Spread is better than butter, and much healthier too!

From time-to-time, when you’ve got the oven roasting something, simply take a whole head of garlic, chop off the top portion, and place it on a piece of tin foil. Then I pour 1 teaspoon of Olive Oil on the garlic, add a pinch of sea salt, and grind some fresh pepper over it. Then I wrap it up in the tin-foil, and set it in the oven to roast for about 45 minutes. Then let it cool and slide it (tin foil and all) into a storage baggie, and place it at the back of your fridge for future use.

Or, for creating a big-batch of Roasted Garlic check out my Stove-Top Roasted Garlic post from March 2012.

But back to the star of this post – the soup… here’s the recipe…

Anna’s Hearty Hamburger Soup

1 1/2 pounds Extra Lean Ground Beef
(or 700g of any ground meat of your choice)
1 Yellow Onion, minced
3 cloves Garlic, minced
1  can Diced Tomatoes (28 oz./840mL)
2 cups Hot Water
3 cans Beef Consomme or Broth (30 oz./ 900mL)
1 can Tomato Soup (10 oz./ 300mL)
4 Carrots, 1/4″ dice
1 Bay Leaf
3 stalks Celery, diced
2 tbsp. Dried Italian Seasoning
1 tsp Black Pepper
1/2 cup Pot Barley

1. Boil water in a small pot. Add 1/2 tsp. salt, and 1/2 cup Pot Barley. Cook for 30 minutes. Drain and add to soup.

TIP: I prefer to cook my barley separate from my soups so that my soups
do not get overly thick from the barley’s starch.

2. Dice all the vegetables.

TIP: However, I like to mince my onions and garlic in my food processor so that
it becomes very fine – it’s much faster and easier that way.

3. Brown the beef, onions and garlic in large stock pot.

4. Add the liquids and tomatoes, and bring it all to boil.

5. Add all of the vegetables, and spices.

6. Cook for another 1/2 hour (or more), and serve with Mashed Roasted Garlic Spread and fresh buns.

It’s SOOOO good that you should probably plan to make a double batch,
and freeze some for an easy lunch on another chilly day!

What is your favourite soup to use for comfort on a cold day? Please feel free to share your comments below.

Taking an old favourite 'upscale' with a fancied-up dinner roll.

Taking an old favourite ‘upscale’ with a fancied-up dinner roll.

This soup isn’t your ‘cup of tea’?
Check out the other soup ideas that I’ve Pinned on Pinterest.

Watch for my next post on Homemade Chevre Cheese!

It takes SO little to make your own Chevre cheese at home.
An expensive indulgence for much less than you would think!
STAY TUNED THIS WEEKEND!