In article ,
LurfysMa wrote:


I am going to try your "recipe" for chiken soup the next time we have
chicken. But right now, I have about 3/4 pound of leftover flank steak
from a BBQ. Do you have a similar recipe for beef stew/soup with lots
of veggies and a tomato base?

PS: Especially using lentils or black beans. Can I just toss them in,
or do I need to boil them first?

If you're using canned beans, just drain, rinse, and use. If using dry
beans, soak overnight or cook first (two hours, I think) before using.

I've read that combining tomatoes or onions with beans that have not yet
been softened is a no-no (prevents the hull from softening), but I don't
know first hand.

Amy

On Mon, 24 Oct 2005 13:36:02 -0400, A Ross
wrote:

In article ,
LurfysMa wrote:


I am going to try your "recipe" for chiken soup the next time we have
chicken. But right now, I have about 3/4 pound of leftover flank steak
from a BBQ. Do you have a similar recipe for beef stew/soup with lots
of veggies and a tomato base?

PS: Especially using lentils or black beans. Can I just toss them in,
or do I need to boil them first?

If you're using canned beans, just drain, rinse, and use. If using dry
beans, soak overnight or cook first (two hours, I think) before using.

For my first try, I used dry lentils. I rinsed them in hot water
(instant hot -- maybe 180F?) and let them sit for 30 minutes while I
prepared everything else. Then into the pot with the carrots and
potatoes. Turned out OK.

I've read that combining tomatoes or onions with beans that have not yet
been softened is a no-no (prevents the hull from softening), but I don't
know first hand.

Hmmm... A quick google search turned up nothing. I think I won;t worry
about it.

Thanks

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On Mon, 24 Oct 2005 13:33:15 -0400, A Ross
wrote:

In article ,
LurfysMa wrote:

I am going to try your "recipe" for chiken soup the next time we have
chicken. But right now, I have about 3/4 pound of leftover flank steak
from a BBQ. Do you have a similar recipe for beef stew/soup with lots
of veggies and a tomato base?

Thanks

Re-cooked steak can either be tough or fall apart into little
strands--neither is appetizing.

I gave it a try. It turned out OK. Overall, it cooked about 3 hours.

When I have leftover steak, I usually
bias slice it and throw it on top of my salad, or I'll saute mushrooms,
peppers, and onions until they're tender, then throw the sliced steak in
and saute til the steak is just warmed through. Roll it up in a wrap or
tortilla, maybe with a little cheese.

Amy


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