It’s been too long since my last post. I’ve felt very inspired lately, but I just can’t seem to find the time to post. People always say to me, you must have so much time on your hands being a stay-at-home mom. Sometimes I feel offended with that comment, but now I’ve learned to take it like a grain of salt because chances are, if they haven’t had the opportunity to stay home with their children, then they don’t understand that you usually take on the full load of responsibilities/chores around the house, as well as plan meals and do all of the cooking.
We’ve all had our share of the cold and flu around here the last few weeks. It went through everyone in our family and I somehow thought it was going to sneak by without passing to me. I was wrong:( it caught up with me over the weekend and today seems to be one of the worst days. I’ve been laying low today and letting the chores pile up. With 3 kids, the laundry pile will be huge after neglecting it for the last 3 days, but at least it’s not going to go anywhere.
On days like this, I don’t really feel like eating anything, but I realize how important it is to still eat a good, healthy meal. That’s when soup comes to my mind! One of my favourite go-to soups is a really hearty vegetable beef soup. I don’t usually use recipes when I make soup. It’s more fun to just make up as I go. This one turned out delicious, so I thought I’d share this one. My husband called it lumberjack soup and said its now his favourite 🙂
- 1 lb. extra lean ground beef
- 1 medium sized onion, chopped
- 4 cloves of garlic, minced
- 1 28 oz. can of diced tomatoes
- 1 12 oz. can of corn niblets
- 1 20 oz. can of red kidney beans, drained and rinsed
- 1 900 ml carton of beef broth
- 2 large carrots, peeled and chopped
- 2 stalks of celery, chopped
- 2 Tbsp. Tomato paste
- 1 Tsp. Salt
- 1 Tbsp. Extra virgin olive oil
Start by browning beef in your stock pot on medium heat, draining off any fat and then add your diced onion and sauté a few minutes. Add your celery and carrots, stir. Add in your minced garlic and then beef broth, diced tomatoes, niblets and kidney beans. Stir in the tomato paste and season with salt. Drizzle your olive oil in and stir. Let simmer for 30 mins and enjoy!
I served ours with a loaf of crusty garlic bread and everyone loved it.
Happy Monday everyone!