PS people- if you see someone dealing with a toddler puking on the street, instead of walking by, it might be nice to offer help or to get water or something... luckily my mom came to my rescue to help get her some water so we could get home. Sigh.
Okay, enough complaining, it's always better to be positive!
This recipe originally comes from one of our "box moms." They are the women at the box who take care of everyone one, are like second moms to us, understand what it is like to run a house and workout and raise kids.....and this one happens to be the main-momma... the owners' mom. I have been feeling a little under the weather, so I took her recipe and simplified it with things that I had. Perfection.
This recipe is made of everything I usually have on hand- including a frozen bag of vegetables. Charlie loves these and the just corn steam-fresh kind, and although I know they are "starchy" vegetables, there are worse things she could eat and I will never complain about her eating her vegetables.
Want to plan ahead? This recipe freezes really well, so this week I doubled it, put it in mason jars, and froze it so this winter when I am running low on lunches, or need a quick dinner, I can just re-heat the soup right in the jar, lid removed of course.
Beef and Vegetable Soup- 1 lb Grass-fed Beef
- 16-oz Bag Frozen Mixed Vegetables (I used green beans, peas, carrots, and corn)
- 1/2 Onion, chopped
- 2 Garlic Cloves, minced
- 1 tsp Italian Seasoning
- 4 Cups Low- Sodium Beef Broth (or Stock)
- 1 14-oz Can Crushed/Diced Tomatoes (optional)
1. In a large pan, over medium heat, add a bit of oil or fat and saute the onions and garlic until soft (about 5 minutes.)
2. Add the beef and cook it through, using a spoon to break it up as much as possible. Drain the fat.
3. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer 15-20 minutes. Enjoy!