It’s cold outside, the sleet is coming down in swirls, gale blowing, and generally the type of day you just don’t want to venture out, if you don’t have to. I thought about making a meat stew with a pack of “Soup Mix” I had, and with that in mind, soaked the mix overnight in water. However, having forgotten to defrost some beef, I had to do a little re-think! A bit of this and a dash of that can produce a tasty meal.
- 1 Kitchen Measuring cup of “Soup Mix”*
- 5 Kitchen Measuring cups of Water
*Soup Mix is not the powdered kind. It is a mix of dried pulses, i.e., red split lentils, yellow & green split peas, marrowfat peas and pearl barley, which needs soaking for between 8 and 12 hours.
Add the above to a large saucepan, and leave to soak overnight. Drain, rinse, and place back in the saucepan before cooking.
- 500mls Chicken Stock
- 3 – 4 Good quality smoked or non-smoked streaky rashers or lardons of bacon, chopped
- 1 Tin Chopped Tomatoes
- A dash of Tomato Sauce
- A Pinch of Onion Salt
- A Pinch of Sugar
Add the Chicken Stock to the drained and rinsed Soup Mix, and cook according the instructions on the packet.
In the meantime, fry the bacon until crisp, and add to the saucepan, along with the tomatoes, tomato sauce, onion salt, and sugar. All of the above “dashes and pinches” are so that you will taste as you go, and adjust accordingly. Simmer for about 30 minutes, and it’s done.