Leftover Soup-Mock Maryland Crab Soup

While cleaning out the fridge, I managed to come up with another great soup recipe! So, I thought I'd share it with you all.

Mock Maryland Crab Soup

2 Tbs olive oil

1 Small onion, chopped

2 cups chopped, cooked white meat (I used a combination of leftover pork and chicken)

1 10.5 oz. can tomatoes with chilies

1.5 cups mixed frozen veggies

1 10.5 oz. can of beans (black or kidney) OR black eye peas

4 cups of chicken broth (or 4 cups of water and 2 bullion cubes)

2 tsp Mrs. Dash Original Seasoning Blend

Salt and Pepper to taste

In a soup pot, brown onions in olive oil. Add white meat and can of tomatoes w/chilies, frozen veggies, beans and chicken broth. Simmer 5-10 minutes and add Mrs. Dash Seasoning, Salt and Pepper. Simmer another 5 minutes and Viola! Mock Maryland Crab Soup. This was great with a garden salad and corn bread.

Oh, I just have to warn you that this is a little spicy due to the chilies. If you don't like spicy food, just use a plain can of tomatoes.

Pepper Steak Stew

Yesterday, I decided to make a batch of leftovers stew. Leftovers stew is a stew (or soup) my husband and I will make when we want to use up the food about to go bad. Leftovers can come from previous meals or produce/dairy waiting to be used. Nothing edible is excluded from leftovers stew. Well, I generally don't add sweets, but I'm not sure if my husband ever has.

On this lovely Sunday, Pepper Steak Stew was born.

Ingredients
1 lb thinly sliced steak, sliced and diced into bite sized pieces
1/2 cup flour
salt/pepper
2 tbs olive oil
3 small green peppers, sliced
1/2 onion, chopped
2 cloves garlic chopped
2 large tomatoes diced
8 cups water
2 tbsp Worcestershire sauce
4 tbsp soy sauce
2 tbsp pepper
1 bunch of fresh parsley, chopped, (dry will work too)
2 large potatoes, diced (I used red potatoes, but any will do)


Heat olive oil in a large sauce pan. Combine flour and salt/pepper into a small mixing bowl. Toss in steak pieces and coat with flour mixture. Brown the steak. Add onions, garlic and tomatoes into pan and brown a few minutes (about 4). Add the water, Worcestershire sauce, soy sauce and pepper. Let simmer about 20 minutes. After 20 minutes, add the parsley and diced potatoes. Let simmer for another 10-15 minutes. Serve.

The best part about this soup is that the amounts of each ingredient is purely up to the cook. The cook can also add or subtract from the recipe with good results.

I managed to use up the steak, green peppers, onion, garlic, parsley and potatoes that were about to go to waste. I'd say mission accomplished!