Who Said Soup is Only for Winter Months?

mozzafiato/breathtaking

It has been a while, I know! But, great things have been happening and lots of changes are in store for this girl. I am so excited for things to come and am really positive about what’s next for me. But, as I iron out details, I am keeping everything close to my belt. As soon as the info becomes public, I will let you know. Just know, that all the griping and complaining in recent months has come to an end. Woohoo!

Anyway, I am still in Utah…I leave on Sunday. Bummer! It won't be goodbye though; I have fallen in love! With the area....not a guy. heee! Here are some pictures of my last and final hike for this stay because I have been banned all activity accept for pool and recumbent bike. Physical Therapist orders. I can't remember if I mentioned this, but...since I went hog wild with the hiking, boot camp, running, etc, I have not only sprained one meniscus and strained one patella (in my knee), but both knees are jacked up! Nice, huh? I guess what is worth doing is worth doing well!

These are just some pics from our hike at Little Cottonwood Trail. There was nothing little about it, as we climbed an almost vertical incline that increased 600 ft. in elevation in no time. I didn't make it to the top, but "allegedly" there is flat land and beautiful meadows.

Happily, the gang is still letting me in the kitchen. My latest endeavor? Soup! Or, since I didn’t exactly measure, it was more of (in the words of Rachel Ray) a Stoup. It was delicious. And, really healthy. It seemed to get positive reviews by the others, so I was pleased.

Beef Vegetable Soup
(adapted ever so slightly) from Fitness Magazine

1 lb. boneless beef chuck roast, trimmed and cut into bite sized pieces (I used stew meat)

3 medium carrots, cut into ½ - inch thick slices.

2 small potatoes, peeled and cut into ½ - inch cubes

1 medium onion, chopped

½ tsp. salt

½ tsp. dried thyme

1 bay leaf

2 14½ oz. cans diced tomatoes (I used a mix of diced and stewed)

1 cup water

½ cup loose-pack frozen peas

Fresh Parsley Sprigs (optional)

In a heavy pot (about 4 quarts) sprayed with PAM, quickly brown the beef. (Do not do this for long or the meat with become tough and chewy.) Add the carrots, potatoes, & onion. Sprinkle the salt and thyme. Add bay leaf and tomatoes and their juices and the water. Stir until the ingredients are combined. Bring to a boil, then simmer for 45 minutes to an hour, or until the meat is cooked through and the vegetables have reached your preferred doneness. Remove bay leaf, stir in peas. When serving, garnish with parsley (optional). Makes 4 Servings.