Slacker

Typically I'm not one for instant soup. There are several issues I find with canned cream of blank condensed soup. The issues I find are a generalized discomfort with the idea of food additives, the other being the quality of ingredients added, and lastly the idea of my food having been dead for god knows how long is also a little weird.

However canned soup is relatively cheap, goes on sale often enough, and cooking broth ahead only works if I have room in my freezer. Until the day I have a chest freezer my ability to store stock will be heavily influenced by random 8 lbs of frozen fish, or my roommates handle of vodka. Also winter blues add a large amount of laziness and blah to dinner preparations (for example, last nights dinner was a few table spoons of organic raw peanut butter).

Tonight dinner was a little bit more of an adventure in cookery. I had a pound of ground beef, and a Bobs Redmill soup mix, frozen veggies, and a can of cream of mushroom soup.

*Disclaimer, read up on how to use a pressure cooker before making this recipe.*

Slacker's Dinner:
1 lbs ground beef (or turkey, or pork, or a mix)
1 10 3/4oz can of cream of mushroom soup
1 egg
2 TBSP flour
1 TBSP Adobo spice mix + 1 tsp
1 cup Bob's Red Mill Vegi soup mix
5 1/2 cups water
1 cup frozen peas, corn and cut green beans. (Or anything else you might have)
1/4 cup butter

In a medium sized pot combine Vegi soup mix, Adobo, and 3 cups water. Bring to a simmer, cook until the ingredients are soft. Add frozen vegetables and simmer about another 5 minutes.

Combine ground beef with about 1/4 cup cream of mushroom soup, egg, flour, and add about a teaspoon of Adobo. Mix well.

Melt butter in the pressure cooker, add the remainder of the cream of mushroom soup, and remaining water. Bring to a simmer, and add scoops of the meat mixture. Lock the pressure cooker lid, and cook at medium to high pressure for 10 minutes. Let the pressure fall off naturally.

P.S. I didn't use the broth from cooking the meatballs just because it seemed to be too fat.