#pantrymeal

Pantry Meal Starter • Rustic Comfort Bowl • 20-Minute Simmer This simple pork and cabbage jar mix is a hearty, old-fashioned-style meal starter that comes together quickly with just a pot of water. It’s inspired by rustic, Pennsylvania Dutch-style flavors—simple ingredients, slow-simmered comfort, and a bright finish of vinegar and pepper. It’s also a great example of how jar meals don’t have…

A quick and tasty taco soup made with ground beef, taco seasoning, diced tomatoes, and green chilies. With the creamy sour cream on top, it's a hearty and satisfying meal.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 can 10 oz diced tomatoes with green chilies. 1 packet taco seasoning. 4 cups beef broth. Salt and pepper to taste. Sour cream for topping. Tortilla chips for serving.

Instructions: Over medium-low heat, brown the ground beef in a large pot. Dice the onion, bell pepper, and garlic. Make sure the vegetables are soft. Add the corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Mix the ingredients together. Add the beef broth and slowly bring the soup to a boil. Add pepper and salt to taste. Let the flavors blend for 15 to 20 minutes. Put a dollop of sour cream on top of the hot taco soup and serve it with tortilla chips.

Prep Time: 15 minutes

Cook Time: 25 minutes

This is a mostly 'use up the veg that is wilting in the fridge/on the counter meal'. It's vegan ('cause I'm vegan) but you could use real cheese.

Best part of it is that it takes all of 15 minutes to throw together and the most complex steps are chopping garlic and zucchini.

So. Grab yourself a decent size sauté pan. Chop up like 4-6 cloves of garlic. Doesn't have to be fancy... Throw a glug of oil into the pan, toss in the garlic, and set your heat on medium high.

Meanwhile. Slice a small or medium zucchini into rounds. Toss them in the pan. Add a handful of almost off sliced button mushrooms that you haven't quite used up. Fry them until the mushrooms have shrunk up a little.

Grab that barely touched container of almost overripe grape tomatoes you've been ignoring for most of the week. Give 'em a rinse. Toss them in. Cook them down until they're jammy. Toss in some tomato paste (about 2 tbsp) or a half cup of the half-used tomato based pasta sauce on the shelf in the fridge. Add some chopped basil if you have some. Cook down a few more minutes, and season with salt, pepper, red pepper flakes, and a shit ton of oregano to taste. Top it with shredded vegan cheese (I like Follow Your Heart's vegan mozzarella - Miyoko's mozzarella is also good, I'm just allergic to nuts and can't eat it anymore.).

Toast some crusty bread, brush it with a little olive oil, and rub some garlic on it. Eat the pizza beans on the toast.