Belly Warmin’ Beef and Veggie Soup Recipe
Making olive oil
involved several stages of crushing and rinsing to extract the oil.
The
olives were harvested by hand or by beating the fruit off the trees. The olives
were then washed and crushed to remove the pits. The remaining pulp was placed
into woven bags or baskets; the baskets were then pressed. Hot water was poured
over the pressed bags to wash out any remaining oil, and the dreg of the pulp
was washed away.
The
liquid from the pressed bags was drawn into a reservoir where the oil was left
to settle and separate. Then the oil was drawn off, by skimming the oil off by
hand or with the use of a ladle; by opening a hole at the bottom of the
reservoir tank; or by allowing the water to drain off from a channel at the top
of the reservoir. Cold weather, a bit of salt was added to speed the separation
process. After the oil was separated, the oil was again allowed to settle in
vats made for that purpose, and then separated again.
You
can have this Belly Warmin’ Beef and Veggie Soup on the dinner table less than
30 minutes.
Belly
Warmin’ Beef and Veggie Soup
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
2
- tablespoons olive oil
- 1
- pound ground beef
- salt
- and pepper, to taste
- 1
- teaspoon garlic powder
- 1
- tablespoon Worcestershire sauce
- 1
- onion, thinly sliced
- 1/4
- teaspoon crushed red pepper
- 1
- (4 oz.) can diced green chilies
- 2
- large potatoes, washed and chopped
- 1
- (32 oz.) container beef broth
- 1
- cup water
- 1
- tablespoon minced garlic
- 1
- (15.5 oz.) can corn, drained
Directions:
In
a soup pot, heat oil over medium heat, add ground beef, salt, pepper, garlic
powder and Worcestershire sauce. Crumble meat, and cook until no longer pink.
Remove meat from pot and place in a bowl lined with paper towels.
In
the same pot, add onions, salt and crushed red pepper. Stirring and cook 3
minutes. Stir in green chilies, cook another 1 minute. Add meat to the pot,
minced garlic, potatoes, beef broth and water. Stir well. Bring to boil, reduce
to heat. Simmer 20 minutes. Stir in corn, and cook another 5 minutes. Enjoy!