I love hardy soups and stews do you? I hope this recipe brings the meaning of comfort and cozy to a new level in your life. My family loves my beef stew. It’s delicious and hardy and it brings comfort to those cold Autumn days. Enjoy!
Ingredients
1lb – 12 oz of Stewing beef or strip loin chopped in cubes. I used the last pieces from a whole strip loin.
8 Cups of Beef Broth
1 Cup chopped carrots
1 Cup chopped celery
1 Yellow Onion finely chopped
1tsp salt
1tsp pepper
5 Cups chopped Potatoes
2 Bay leaves
1 All spice ball
2 garlic cloves minced
1/4 tsp mint
1/4 tsp basil
1 tbs flour and 1tsp gravy powder (mix with a little beef broth and add it at the end of cooking as a thickening agent)
Instructions
I made my own beef broth but feel free to use store bought. I made my broth with scraps of beef, onion, carrots, celery and the same spices in the recipe.
Boil your meat for 15 min in your stock and clean off the foam/dirty froth that forms on the top of your pot. Just spoon it out until there is no foam.
Add all the spices and veggies to your pot and cook for 35 min.
Turn pot off and in a little bowl mix 1 tbs flour and 1tsp gravy powder with some beef broth. Make sure you have no clumps add it to the soup and mix.
This soup tastes even better the next day! So delicious!
Hello my lovely friends! I created my own lovely Autumn Carrot soup and I hope you try it out. I love trying out new recipes and this one is super easy.
Ingredients
8 Cups of water
1 Onion
3 Garlic Cloves
1 Veggie cube
6 big carrots cleaned and diced
1/4 tsp celery salt
1/4 tsp garlic salt
1/4 tsp black pepper
1tsp finely grated fresh ginger
2 bay leaves
1tsp balsamic viniger
1/4 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp Tumeric powder
1/4 tsp dry mint
1 tbs brown sugar
1/4 tsp cayenne pepper
1/2 tsp pumpkin oil or any other oil
1/4 cup of bulgar
*lime to garnish if you like.
Directions
Place everything except the bulgar in one pot and cook for 35 min on medium heat.
Turn off stovetop.
Take out the bay leaves.
Blend soup until smooth.
Cook for 20 more min and turn off stovetop.
Add the 1/4 cup of bulgar, stir and cover for 5 min.
Place soup in a bowl and if you like add lime juice on top.
I hope you try this recipe out. It’s delicious and has a kick of heat that is perfect for cold weather. Let me know if you try this recipe out. I added the sugar because my carrots were a bit bitter so feel free to take out the sugar or any other spice you don’t enjoy. I personally love all the spices. Have a lovely day my friends!
Happy Saturday! I wanted to share this on the blog right away because it is the perfect pumpkin soup for Fall and also amazing to make and freeze ahead of time for your family for Thanksgiving dinner. It is so delicious and comforting. I truly hope you try it. Let name know if you try it @bestdayblogger on twitter or IG.
Here is my lovely pumpkin from my garden! How exciting right? My husband helped me chop this up and clean the seeds out. I cut it in chunks and drizzled olive oil, salt and pepper and roasted this along with a a garlic bulb in the oven for one hour at 350F.
Ingredients
4 Cups of Roasted Pumpkin Puree
1 Garlic bulb
1 Pack of bacon
6 cups of water
1/4 tsp black pepper
1 tsp salt
1 cube of veggie stock
1/8 tsp of thyme
1/8 tsp cayenne pepper
1 tbs bacon fat
A little olive oil to sprinkle on the pumpkin
Instructions
Cut pumpkin and clean out the pumpkin seeds. Set the seeds aside for later.
Pre-heat oven to 350F.
Cut pumpkin into wedges and place them on trays with parchment paper.
Drizzle a little olive oil and sprinkle salt and pepper on the pumpkin.
Cut the top off the garlic bulb and drizzle olive oil over it with a sprinkle of salt.
Roast the pumpkin and garlic at 350F in the oven for one hour.
Take the tray out and let it cool.
Take one package of bacon, cut the bacon into pieces and fry it up in a pan. Take out bacon bits and place on paper towel. Bacon is used for garnish in the soup.
Save the bacon fat for later.
Take pumpkin and puree it. Place in bowl.
In a pot add 6 Cups of water, the roasted garlic, one veggie cube, black pepper, salt, thyme, cayenne pepper and one tablespoon of bacon fat. Add 4 cups of the pumpkin puree.
On medium heat boil soup for 20 min.
After 20 min turn off stove and puree with a hand blender to make sure there are no chunks. If you wish to do so.
Ladle soup in the bowl with bacon bits and Sliced Bacon garlic Baguette. Here is the recipe for the Baguette.
Bacon Sliced Garlic Baguette
Sliced Baguette
Bacon Fat
1 garlic clove
A sprinkle of garlic salt
A sprinkle of oregano
Instructions
Cut baguette in slices.
dip quickly into the bacon fat
Place on a tray with parchment paper
Sprinkle garlic salt and oregano on them
Toast in a 350F oven for 10 min or until golden brown
When they come out of the oven rub the garlic clove on them.
Garnish the Pumpkin soup with them for a delicious crunch.
ROASTED PUMPKIN SEEDS
RECIPE
1 1/2 cups of pumpkin seeds
1/8 tsp cayenne pepper
1/8 tsp salt
1 tbs bacon fat
Instructions
Make sure your pumpkin seeds are dry. In a bowl add the bacon fat or olive oil and mix in the seeds. Then on a cooking sheet with parchment paper place the seeds and sprinkle with the salt and cayenne pepper. Place in the oven at 350F and bake for 30 min or until golden brown. Every oven is different. Mine took 30 min.
Today I made a warm cozy carrot ginger soup that is absolutely delicious! I’m so happy to share it with you. Â It is super easy and yummy. Perfect for the cold weather.
Ingredients
8 Cups Water
1 Chopped Onion
3 Cloves garlic
4 Cups chopped Carrots
2 Chicken cubes ( you can use veggie cubes)
1 tsp salt
1/4 tsp Black pepper
1 tsp Coriander powder
1 tsp Turmeric powder
2 tbs Olive Oil
2 tsp Ginger powder
2 Potatoes (cleaned pealed and chopped up)
1tsp Thai Red Curry Paste
1 tsp dry parsley
Instructions
Add all ingredients except parley to a pot and boil for 30 min. After 30 min blend/puree the soup and toss in the parley. Top with crunchy onion bits and fresh green onion bits.
I truly hope you try this soup out. Tweet me if you do! Â @bestdayblogger I would love to see a photo.
  There is nothing better the home made chicken soup and I’m here to share with you this lovely cozy and delicious recipe. I hope you try this out because it is truly delicous and perfect for winter.
Ingredients
10 Cups of water
4 Chicken Thighs
1 Yellow onion
2 bay leaves
1/4 tsp of black pepper
2 tsp salt
1 chicken bouillon
1 allspice ball
1/3 cup Olive oil
2Â big carrots
1 cup chopped up celery
2 celery sticks
2 garlic cloves
*OPTIONAL : Â 1 cup rice or 1 cup pasta
INSTRUCTIONS
In a pot add 10 cups of water  with the washed chicken. Bring to a boil and skim the top. The chicken creates a foam on the top and you must take that foam out of the broth. I just use a spoon.
Add 1 yellow onion, 2 bay leaves, salt, pepper, chicken bouillon, allspice, olive oil, garlic salt, garlic cloves, the 2 big carrots and the 2 celery sticks and boil for 30 min on medium heat.
When chicken is cooked strain the broth into a new pot.
Place on medium heat and add the *OPTIONAL RICE OR PASTA
Clean chicken, cut into small pieces and add that to the broth.
Cut the cooked carrots into small bite size piece and add that to the broth.
Take the cooked onion and blend it in a blender until it becomes smooth. Add that to the broth.
Add the uncooked chopped up celery to the broth.
Add your pasta or rice. This is OPTIONAL.
On medium heat boil for another 20 min or until your * OPTIONAL PASTA AND RICE IS COOKED.
I hope you enjoyed this post and I truly hope you try this recipe. If you give it a try let me know by tweeting me @bestdayblogger
 
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