I know I said this series was going to be about pantry items, but I've decided to expand it to leftover bits and pieces kicking around in your fridge or freezer as well.
Last week, I served a buffalo roast and had a bunch left over, so I cubed and froze it. Of course I could have made roast buffalo sandwiches, sliced some up with a salad, or had a beef dip. I could also have put it on pizza, as I have done before. But, one of my favourite ways to use of leftover roast beef/buffalo is to make this rich and hearty soup - and it's totally easy.
left over beef/buffalo (about 2 cups cubed)
1 onion, sliced
1 carrot, sliced
3 cups cabbage, shredded
dried basil & oregano to taste
4 - 5 cups beef stock
1 1/2 cups red wine
1L jar home-canned tomatoes with garlic & green pepper (use 2 28oz cans of diced tomatoes)
1 package cheese tortellini
Saute onion and carrot in a bit of oil in a large soup pot. Add wine and herbs and bring to a boil for a few minutes. Add tomatoes, stock, beef/buffalo, and cabbage. Simmer until cabbage is soft. Add tortellini and cook until the pasta is done. Serve with parmesan cheese.
Feel free to change up the veggies; I like cabbage in soup because it doesn't turn a funny flavour or to mush, and it freezes well.