Therefore, CD has been cooking up some lovely warm and comforting meals that last us a few days.
Above is a big bowl of CD’s Almond Butter Chili with tortilla chips and sour cream. Oh how this meal makes me so happy because it’s about the closest thing I’ll ever get to eating Mexican with my husband. CD is not a fan of endless bowl of chips, salsa, guac, and beans, but I am. Mmm, Mexican food – my favorite! Anyway, we love this chili, and it always tastes even better the next day.
We’ve also been enjoying copious amounts of my mom’s vegetable beef soup, and after mooching off her every time she makes a batch, we finally asked her for the recipe and made it ourselves. It’s so simple.
Last night, I poured my (very chunky) soup over a baked potato. So warm, comforting, and filling, and I’ll probably have the same exact dinner again tonight. Leftovers are the best.
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HEAB’s Mom’s Soup
Ingredients
- 3 pounds stew meat
- 3 TBSP butter
- 1 onion, chopped
- 3 to 5 carrots, chopped
- 1 to 2 cups cabbage, chopped
- 16 ounce bag frozen corn
- 16 ounce bag frozen lima beans
- 16 ounce bag frozen peas
- 2 quarts water
- salt and pepper to taste
Directions
- Cook the onion in 2 TBSP butter over medium high heat. Add the meat and remaining butter until meat is browned on both sides.
- Add the meat + onion mixture to a large pot along with remaining ingredients. Bring to a boil and then reduce heat to low.
- Simmer 3 to 5 hours partially covered, until meat is tender enough to your liking.
- You can add any veggies you’d like. My mom often makes it with white or sweet potatoes, and she sometimes adds a can of diced tomatoes + liquid for a thicker soup.
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For another comforting winter meal, please check out the Trufflehead website. My version of crock-pot red beans and ham is the featured recipe of the week.
