Spicy Beef and Vegetable Soup

I like recipes where I can add a bunch of ingredients, not measure the exact proportions and have it come out okay.  Yesterday, I decided to clean out the refrigerator of leftovers and the crisper drawer of aging veggies by making a big (I mean really big) pot of beef and vegetable soup.  Since I had beef shank bones, I  boiled those to make a stock. You can use chicken stock or boxed stock if that’s what you have, just be sure to use low sodium.  For the veggies, use whatever is on hand. I had carrots, celery, mushrooms, green beans and cabbage, so all of those went in.  The secret ingredient is the combination of bacon and chipotle peppers for heat. I usually serve this with a big fruit and greens salad, and my husband gave it two thumbs up.  As with all soups and stews, this is better the second day.

Spicy Beef and Vegetable Soup

2 slices bacon, chopped
1 pound cube steak, chopped or leftover beef or ground beef
1 onion, chopped
3 stalks celery, chopped
2 carrots, chopped
Handful of mushrooms, sliced
1 canned chipotle chili w/ adobo sauce, minced
2 cloves garlic minced,
1 bay leaf
4 cups beef broth (or other stock)
1 can 14 oz. fire roasted tomatoes
1/2 prepared salsa
1 potato, peeled and cut into cubes
1 cup frozen green beans
1 1/2 cups shredded cabbage

In a large soup pot, saute the bacon and render the bacon fat. Add the beef, onion, celery and carrots.  Saute until onion begins to be translucent and beef is browned, about 8 minutes. Add mushrooms, chili, garlic and bay leaf to the pot and saute for another minute or so.  Add beef broth, tomatoes, and salsa and bring to a boil.  When boiling add potato and remaining veggies.  When soup comes to a boil, cover and simmer for about 20 minutes until all veggies are tender.

shared at $5 Dinners, Pennywise Platter, Frugal Friday, Food Renegade, Grocery Cart Challenge, and Tempt My Tummy Tuesday