Asian-Mexican Soup

Yesterday afternoon I washed the stove, including the burners, and left them hoping they would dry enough by dinner.  I got home from the gym at 8pm and tested the stove out.  No go. I waited twenty more minutes and tried again.  No go.  One burner was a bit puzzling because the flame wouldn’t even light while the other front burner only lit half way around.  I took the cover off, put it on again and bingo, back in service.  I was relieved because for the entire way home from the gym I was planning an experiment – a tomato-base soup with taco seasoning, hamburger meat and Asian vegetables.  To be specific, kabu (similar to a turnip), enoki (long thin mushrooms) and Chinese cabbage.  I though it might be good.  I tried it and was pleasantly surprised.

Asian-Mexican Soup

Asian-Mexican Soup

1 kabu (turnip), cubed

1/4 head of Chinese cabbage, cut into small pieces

1/2 package of enoki mushrooms, cut into one inch pieces

1 can of diced tomatoes

2 1/2 tomato cans of water

1 packet taco seasoning mix

1 small onion, diced

1 garlic clove, finely chopped

1/2 cup lentils

100g ground beef/pork mix

salt and pepper to taste

In a frying pan brown the meat, garlic and onions.  When cooked, add the taco seasoning mix and stir.  Add everything else and bring to a boil.  Simmer until the lentils are cooked.  It took about 30min.  I like Chinese cabbage when it is over cooked.  If you don’t, add the stalks at the beginning and keep the leaves until the last five to ten minutes.  Served topped with a bit of cheese.