We have a little bench on the ridge above the house, where we like to sit and have tea. The view overlooks the creek and the house. We can listen to the musical sound of the creek running over the rocks...aaaahhhh...so peaceful!
The other day, I made some vegetable beef soup (recipe below) and we took a couple of bowls up on a tray. Jeff had bread with his soup and I had crackers.
Vegetable Beef soup
2 teaspoons extra virgin olive oil (evoo)
1 large onion sliced thinly
1 clove minced garlic
1 pound of lean ground beef
1 large can of Veg-All (drained)
1 regular size can of kidney beans (drained and rinsed)
1 (or 2) regular size cans of sliced potatoes (drained)
1 can diced tomatoes (with liquid)
2 cans beef broth
1 Bay leaf
1 teaspoons Italian seasoning
In a Dutch oven, place EVOO and onions. Season with salt and pepper as desired. Cook until translucent. And garlic and cook for 1 minute.
In a frying pan, cook hamburger mean until crumbly. Drain. Add hamburger to onion mixture, as well as all other ingredients. Bring to boil, then reduce heat and simmer for 30-45 minutes.
Serve with bread or crackers.
Yum!
