Wow, mid October and we are busy!!!! Not just with daily routine, kindergarten, pre-school and pre-natal appointments. But with the other 'reel' work. It's been a very busy with boot camps and personal training (whick I totally love) - but my blogs have taken a back seat this week. Sorry about that. I had my new recipe picked out earlier in the week. It's my moms Beed Barley recipe, but I chose to switch up the barley for quinoa (no barley in the house).
It was so yummy and the prep was super easy, especially when you throw everything in the slow cooker. I cut up vegetables last night and then threw everything in this morning before heading out to teach Boot Camp class. I attended an amazing 3 hour Cardio Kickboxing workshop today too, so coming home to the house with smelling so great was a treat.
Sorry the picture yet again, doesn't do the soup justice. But I couldn't find one that was similar enough online.
Here is the recipe:
2 small packages beef stewing meat (I cut up again, because I don't like the big pieces)
1 1/2 cup diced carrots
1 1/2 cup diced celery, plus one extra celery stalk (not cut - take out later before serving)
3/4 cup onion
1 tsp sugar
1 bay leaf
salt and pepper
5 cups water - low salt beef boullion (or equivelant liquid of beef broth)
1 regular sized can of tomato sauce
1/2 heaping uncooked quinoa
3/4 cup frozen peas
Put all ingredients raw in the slow cooker on low for 8 hours. About one hour befere add heaping 1/2 cup of uncooked quinoa. About 15 minutes before serving, add frozen peas. Delicous. We had ours with whole whea chia bread from Cob's. Super supper with little effort!!!
If you have a favorite fall/winter soup you love - please share!! It's that time of year.