I am continuing to stock up on soup for the fall and winter.
Earlier, I made Sausage Soup with homemade fresh garlic sausage, chicken stock and vegetables I grew in my garden.
I felt like some beef soup as well.
When I used to do a lot of hiking, I would make a soup by mixing jerky and dehydrated vegetables in water and then heating them up for soup at dinner. The jerky cooks out with a great texture and makes a great broth, so I decided to try to make a version for the freezer.
I started by tearing up jerky until I had 2 cups. Then I chopped 1 1/2 cup onions, a tablespoon of garlic and 1/3 cup green chili peppers (from my garden). I also cut up 1/4 cup of end pieces from my back (Canadian) Bacon.
I cooked the onions in vegetable oil over medium high heat just until they started to wilt. I added the bacon, peppers and garlic and stirred until the bottom of the pot started to get coated.
I added 3 cups of beef broth,, 3 cups of water, the jerky and 2 cups of frozen diced tomatoes (from my garden).
I brought it to a boil and let it simmer for 1 hour. Then I broke up spaghetti into 1 inch pieces (about 1/2 cup) and added that to the soup. I put in 1 1/2 cups chopped green beans (from my garden) and 2 teaspoons chili sauce. I simmered for another 30 minutes.
This is a great hearty soup. Almost stew like but the liquid isn't thickened. The jerky had the great texture I remember from my hikes. You'll note there is no salt added as there is a lot of salt in the jerky so the soup definitely has a salt overtone but it only reinforces the jerky flavour of the soup!