RV Soup with the Ninja Foodie, Simple, Hearty Soup Perfect for a Cold, Rainy Day

Food
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I started by asking Grok a question

How do I make soup with minimal supplies in an RV. I’ve got a yellow onion, 4 oz cooked pork, 1 oz cooked steak, havarti cheese slices, and a variety of standard spices. I’ve got plenty of water, a pan and induction cook top, or a Ninja Foodie, and a Ninja Chop for fine chopping. It is cold and rainy outside. I’m thinking a onion, pork/beef, soup with a little cheese?

This is what Grok, my cooking buddy had to say

Let’s make a cozy onion, pork, and beef soup with melted Havarti, using your minimal supplies. This will be a simple, hearty soup perfect for a cold, rainy day. Here’s a step-by-step recipe tailored to your ingredients and equipment:

Ingredients

  • 1 yellow onion

  • 4 oz cooked pork, shredded or chopped

  • 1 oz cooked steak, finely chopped

  • 2–3 slices Havarti cheese

  • Standard spices (suggested: salt, black pepper, garlic powder, thyme, paprika; adjust to taste)

  • 4 cups water (or more for desired consistency)

  • Optional: a pinch of chili powder or cayenne for warmth

Equipment

  • Ninja Chop (for fine chopping)

  • Pan and induction cooktop (or Ninja Foodi for sautéing and simmering)

  • Spoon or spatula

  • Knife and cutting board

Instructions

  1. Prep Ingredients (5 minutes):

  • Peel and halve the yellow onion. Use the Ninja Chop to finely chop it for quick cooking and a smoother texture.

  • If not already small, chop the cooked pork and steak into bite-sized pieces or use the Ninja Chop for a finer texture to blend into the soup.

  • Tear Havarti slices into smaller pieces for easy melting.

  1. Sauté Onion (5–7 minutes):
  • Heat your pan (or Ninja Foodi on sauté mode) over medium heat with a small splash of water (since you don’t have oil).

Turns out, I do have oil. I’ll use it to sauté the onions.

  • Add the chopped onion, stirring occasionally. Cook until soft and translucent, about 5 minutes. If it sticks, add another tablespoon of water.

  • Sprinkle in a pinch of salt, ½ tsp black pepper, and ½ tsp garlic powder. Add ½ tsp thyme and ½ tsp paprika for depth (adjust to your spice collection). Stir to coat the onions.

  1. Build the Soup (10 minutes):

  • Add 4 cups water to the pan with the onions. Stir to scrape up any flavorful bits.

  • Add the chopped pork and steak. Stir to combine.

  • Bring to a gentle boil, then reduce to a simmer. Let it cook for 8–10 minutes to meld flavors. Taste and adjust seasoning (more salt, pepper, or a pinch of chili powder for warmth if desired).

  1. Add Cheese (2 minutes):
  • Drop in the Havarti pieces, stirring gently until melted and the soup has a creamy texture. If you want a thicker soup, simmer a bit longer to reduce slightly.
  1. Serve (1 minute):

  • Ladle the soup into a bowl. If you have extra Havarti, place a small slice on top for a melty garnish.

  • Pair with a warm blanket and enjoy the cozy vibes on this rainy day.

Notes

  • Flavor Boost: If you have bouillon (not listed but common), a cube or teaspoon dissolved in the water can enhance the broth. If not, the meat and spices will still create a savory base.

  • Texture: The Ninja Chop makes the onion and meat finer, which helps with quick cooking and a more uniform soup. If you prefer chunkier soup, chop by hand.

  • Ninja Foodi Option: Use the sauté function for onions, then switch to pressure cook for 5 minutes after adding water and meat for a faster flavor meld. Release pressure, stir in cheese, and serve.

  • Scaling: This makes about 2 servings. Double the water and spices for a larger batch, but keep meat and cheese the same if you’re stretching supplies.

This soup is simple, warm, and makes the most of your ingredients. If you have other spices (like cumin or rosemary) or want to tweak it, let me know! Stay cozy.