I haven’t been sending you a bunch of posts recently due to the fact that I have some other projects going on that are taking lots of my time but also because, I don’t know about your, but I have been totally overwhelmed with the amount of emails in my inbox. In fact, I almost dread opening my phone or laptop each morning.
Is it me or are there an inordinate amount of Black Friday, Cyber Monday, Sales, Buy NOW, Don’t Miss Out, lists, gift guides and Holiday Shopping emails this year? It is totally stealing my joy so I’m choosing not to participate. You will not be receiving a gift guide, sale, discounted program or similar email from me. I am going to give you the gift of leaving you alone this Christmas and give you some peace!
That being said, I’m not going to go completely radio silence. I’ll still want to give you relevant, helpful, inspiring or motivating content that is worth your energy in opening and your time in reading. Today I’ll share with you my Winter Vegetable Soup I created on my Instagram Stories tonight. It’s full of vegetables – make it easier by using what you have on hand – perfect for a simple dinner or lunch. Have a cup of this before you hit your Holiday Party and it’ll help keep you on track.
If I had planned on making this soup it would have been even better had I made my Homemade Chicken Stock. There’s just something about that delicious, flavorful stock that kicks the flavor up a notch. If you haven’t made your own stock, it’s not difficult. You should try it at least once to taste for yourself. Here is my Recipe.
Now, on to tonight’s meal.
WINTER VEGETABLE SOUP
4 cups chopped yellow onions (3 large onions)
1 1/2 tablespoon minced garlic
1/4 cup good olive oil
1 1/2 teaspoons freshly ground black pepper
1 tsp dried thyme
1 teaspoon ground cumin
1 tsp ground tumeric
3 cups medium-diced celery, about 8 stalks
3 cups medium-diced carrots, about4 to 6 carrots
1 small bag frozen green beans
1 cup shaved brussel sprouts
1 can drained and rinsed black beans
1 can drained and rinsed great northern beans
2 quarts chicken stock (I used 1 quart chicken stock and 1 quart vegetable stock)
2 tablespoons red wine vinegar
In a large stockpot heat the onions, with garlic in olive oil. Add the celery and carrots and spices, stirring until the vegetables are tender, about 20 minutes. Add the frozen green beans and cook 10 minutes. Add the shaved brussel sprouts and stir. Add the stock and beans. Cover and bring to a boil. Reduce heat, add red wine vinegar and simmer. Check your seasonings for taste.
I hope you enjoy these simple, one pot meals this winter! They are great to have on hand for simple meals and go to lunches during your busy days!
Remember, even if I’m not in your inbox, you can still find me on Instagram sharing some more health and wellness!