I guess this would be my first original creation that I’m proud of, and that Gracie and Mommy requested more of.
Ingredients:
2 lb small red potatoes, quartered
1 lb ground beef
1 ear of corn, kernels removed
1 can kidney beans
2 tbsp flour
1/2 can tomato paste
2 cans beef broth
salt, black pepper, cayenne red pepper, MSG, thyme
Started by quartering small red potato halves and slowly simmering in salted water. Note that these red potatoes held together very well. Then I cooked beef in patties — this lent towards large beef chunks rather than little beef pieces floating around. I then cut off the kernels on one fresh corn cob, and microwaved it with a tablespoon of butter.
Once the meat was browned (after seasoning it with salt, pepper, red pepper flakes, and chili powder) and quartered, and the potatoes were drained, they were placed in a stock pot, meat first. The microwaved corn, and one can of kidney beans was added.
2 cans of beef broth was added, with accidentally 1 tablespoon of MSG. Also added about 2 tablespoons of flour, 2 teaspoons of thyme leaves, and some black pepper. One this was combined, 1/2 a can of tomato paste was added. This was then simmered and allowed to thicken for 15 minutes.
This was good soup. Gracie suggested using real beef stew meat next time.
-Isaac
20120418