Winter hasn’t been really bad for us until this past week. Monday (February 16) it began snowing and we ended up with about 15 inches here at our house. Wednesday we had a polar vortex that brought the temperatures down to crazy lows for us. Tuesday night/Wednesday was -7 and then Thursday night was -15. Our power went off Thursday morning but thankfully we have a whole house generator so it wasn’t a huge inconvenience.
When the snow first began. This was Monday around 11:30am.
The snow was gorgeous even if it was quite treacherous. A farm in the snow is just beautiful!
Snow, snow and more snow!
This was after everything started melting…
First time playing in the snow!
He loved it!
Love my baby boy!
He couldn’t walk through the snow so he began crawling toward my 4-Runner yelling “Car!” “Car!” “Car!” He’s obsessed with anything with wheels, motor or steering wheel.
We had to hang out on the tractor since we were outside!
Winter isn’t horrible for me but honestly, I’m ready for spring. I’m ready to start planting my garden and feeling the warm sun on my face!
Brrr….It’s COLD!!! It is 2pm and it is only 16 degrees…and the temperature is dropping. We had a dusting of snow last night and the low for tonight is -3 degrees but with the wind chill being miserable. I almost can’t believe it will be 53 degrees Friday. Anyway, my Little Man and I have been home all day today staying warm. I’ve been cleaning and getting everything washed up in case of an electricity outage and he has been playing like a wild man. When I laid him down for a nap I started to think about what I should make for supper tonight. There was one thing that popped into my head: soup! Then I had to narrow it down and I decided on Easy Vegetable Soup. It really is a perfect day for it!
I use a Dutch oven anytime I do soup, stew, roasts, steaks…a lot of things. That’s what I used for this soup. The one I used today is by The Lodge. It’s an enameled cast iron Dutch oven. I think it is the 6-quart size but I’m not 100% on that.
- 28 oz Crushed Tomatoes,
- 6 oz Tomato Paste
- 14oz Can of Beef Broth
- 1 Onion, Peeled & Cubed
- 8 – 10oz Steak cut into chunks (Any kind that suits, I happened to have tenderloin)
- 12 oz. Frozen Mixed Vegetables (Peas, Carrots, Green Beans)
- 4 Medium Potatoes, Peeled & Cubed
- Olive Oil, about 2 Tbsp. give or take
- 2 Tbsp. Worcestershire Sauce
- 1 Cup Beef Stock
- 1 ¾ Cups of Water, more if needed
Prep the food first. Peel and cube potatoes and onions. Cut the steak into chunks, salt and pepper liberally.
In my Dutch oven, I put roughly about 2 Tbsp of olive oil and heat till it’s pretty hot, about medium high heat.
Add the onions.
Let them sweat a bit…
And brown a bit.
Take them out and put them to the side.
Add the steak.
Let it brown a bit.
Take it out and set it to the side.
The bottom of the pan should look like this. All of this is FLAVOR.
Pour the Beef Stock in to the still hot pan
Whisk getting all the bits of flavor off of the bottom.
Put the steak back in…
Followed by the onions…
And all the other ingredients…
Water & Beef Broth
Stir mixing all the ingredients
Simmer for 3 hours on medium low heat. Keep a check on it and add more water if needed.