Cooking in the Time of Coronavirus

Here we are, still apart, still anxious, still coughing into our arm or elbow. But we're eating better than ever by either supporting our local restaurants through pick up or delivery meals or doing it ourselves in our own little shelter-in-place kitchens. Applause! We are managing this crisis.

Today I have a SOUPer recipe for you. It's my go-to when I'm in a hurry or I don't have fresh produce in the fridge, and it's ideal for getting some nutrition into our bodies and giving an extra push to our immune systems. Hooray for soup! Instructions. Photos. Videos. Tips. Goofy Commentary. Get yours below.

With or without a grilled cheese sandwich, the Freezer Fast Beef Vegetable Soup is always comforting & reassuring.

Freezer Fast Beef Vegetable Soup

Here's what you'll need. You decide how much to put into your pot. You decide what to put into your pot.

• 1 lb ground beef (I use the organic or grass-fed found in most stores today)
• 1/4 cup olive oil (vegetable or coconut oils make a fine substitute)
• One large onion, chopped (or 2 cups of frozen seasoning mix-->onions & peppers)
• One green bell pepper (or 2 cups of frozen seasoning mix-->onions & peppers)
• Mixed frozen vegetables (corn, carrots, green beans, potatoes or variation of this)
• 2 cups frozen sliced okra
• 2 cups frozen beans or peas (black-eyed, crowder, field peas, limas) or use 1 can drained and rinsed white pinto or cannellini beans)
• 2 cans Rotel Original with green chili
• salt & pepper
• 2 (32 oz) containers of beef, chicken or turkey stock
• water, if needed

Add whatever else sounds good to you. Maybe you have leftover cooked pasta or rice. If not, use rice or pasta from your well-stocked pantry. I like 1 cup of pearled barley, which I soak in hot water and drain after 20-30 minutes to give it a head start on the cooking. Typically it takes about 45 minutes. This cuts the time down to 10 or 15 minutes. And at the end of the cooking process, if you have any fresh greens (kale, spinach, chard) stir into your pot and allow to cook five minutes further.

The frozen feast from the freezer.

Open your cans, chop any fresh veg you may be using, gather all of your ingredients stoveside and get ready to be amazed by how remarkably delicious this soup is.

The video illustrates the first steps.

1. Heat a big pot over medium-high or high heat. Pour in the oil, onions and peppers (or seasoning mix) and cook for 3-4 minutes.
2. Once the onions have softened, add the ground beef (if using) and break it up with a spoon. Continue to stir until beef is browned.
3. Stir in the Rotel and the barley, if using, and cook on high for 10-15 minutes. If not using, go to the next step.
4. Add all of the remaining ingredients, cover the pot and bring to a boil. Lower the heat to medium and cook for 30-45 minutes.
5. Taste and adjust seasonings to suit you.
6. Eat. Go for seconds. Pack it for your work lunch when this home-working is over. Have it for breakfast. Eat it...anytime you're feeling lonely... (I promised goofy, right?)

The following video highlights a tip for opening canned goods.

Meatless Version Options:

• Saute about four cups of mushrooms or use dehydrated mushrooms reconstituted in hot water.
• Use vegetable stock instead of beef, chicken or turkey.
• Because I love onions for their savory and sweet qualities, I would double the quantity of chopped onions.
• You may want to consider adding a cup or two of sliced or chopped celery.
• Consider adding some of your favorite fresh or dried herbs. Go easy on the dried. Add a bit, stir the pot, let it cook for a few minutes and taste again, adding more if needed.
• Consider frozen chopped broccoli or riced cauliflower.

And here's a personal story about what my sister, Antonia, and I did after our mother passed away in Australia. I was 19 years old and Antonia 14 months younger. It's not a sad story. Promise.