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Hi. I am Elizabeth. 

Welcome to my blog. I use this little space to chronicle the adventures of the Noel family!

A "Souper" Friday Post

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Hello friends!

I promise I have not forgotten the blog. I have been a little MIA because our entire family was hit by the dreaded FLU type A. I don’t wish that on  my worst enemy. It is the first time in our family history that all of us have been sick at once. Oh man, it was so bad. Then after we recovered- by kids got sinus infections/ upper respiratory infections/ pneumonia and ear infections. Needless to say, it’s been a rough week and a half. But our tribe stepped up and left food on our porch, picked up meds, checked on us, and we wouldn’t have survived without them. Find your tribe and love them hard. For real. Thankful to be on the mend, and that everyone is sleeping again! (insert praise hands)

We are back to our regularly scheduled program now, since Dex went back to school today.

Today I wanted to share an easy recipe for cold nights! I am super picky about my vegetable soup. I don’t like it with too many tomatoes, too broth-y or too many greens. I found this recipe by Minimalist Baker (everything we have made of hers is amazing) and it did not disappoint. It is the PERFECT veggie soup. Serve with some home made crusty bread (recipe below). It is healthy, freezes well and is full of flavor! If you try this, I would love to hear what you think!

TOMATO AND VEGETABLE WHITE BEAN SOUP

Prep time: 15 Minutes

Cook time: 45 Minutes

Ingredients

  • 2 Tbsp olive, grape seed, or coconut oil

  • 1 large white or yellow onion, diced

  • 3 cloves garlic, minced

  • 1 cup carrots, sliced

  • 1/2 tsp each sea salt and black pepper + more to taste

  • 1 tsp dried basil, oregano and garlic powder

  • 1/2 pound red potatoes, quartered

  • 2 yellow squash or zucchini, sliced

  • 2 14.5-ounce cans fire-roasted tomatoes

  • 1 15-ounce can tomato sauce

  • 5 cups veggie stock (add more salt if needed when using reduced sodium)

  • 1 15-ounce can white beans, rinsed and drained

  • 3 cups kale (or other sturdy green), chopped

Instructions

  1. Heat a large pot or dutch oven over medium heat and prep veggies.

  2. Add 2 Tbsp oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.

  3. Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover. Continue cooking for 15 minutes, then add beans, another pinch each salt and pepper, and stir. If the soup starts boiling, be sure to lower heat to just a light simmer.

  4. Cook for another at least another 10 minutes to let the flavors meld, and then add kale, stir, and cover. Cook for 5 minutes more.

  5. Taste and adjust seasonings as needed. Serve with a hearty bread.

 

EASY HOMEMADE BREAD

(original recipe from Bread and Wine)

3 cups all-purpose flour

1/4 teaspoon yeast

1 1/4 teaspoons salt

1 1/2 cups water

olive oil (about one tablespoon, for coating)

extra flour (about 2 tablespoons, for dusting)

Directions

Mix all of the dry ingredients in a medium bowl. Add water and incorporate with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approximately 65 to 72 degrees).

After 12 (or more) hours, remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into a ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1 to 2 hours at room temperature until more than doubled in size.

Preheat oven to 450 degrees.** Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seaside up. Cover with the lid and bake 30 minutes. Then remove the lid and bake 15 minutes uncovered**, until the loaf is nicely browned. Cool on a wire rack.

It has gotten cold in Georgia again, and I plan to make this meal again soon! Happy Friday, friends!

I hope your weekend is filled with love, laughter, and good food!



 

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