warm + cozy

We woke to a layer of crisp, clean snow this morning and Garrett got up and shoveled while I fussed around with the quilt I'm working on, before finally moving into the kitchen to tidy up after another busy work week. I came home last night and made a pot of ginger beef and vegetable soup. I thought I was coming down with something (I had a bit of a sore throat) so I wanted to eat something that would make me feel good.

I used some of the beef from my parent's farm and the jar of vegetable broth that we got from my brother and sister-in-law for Christmas. The final verdict is I love this soup, I wish I would have made more. It has a ton of flavor and the sweet zip of the ginger goes well with the beef and carrots. I guess I'll take the time to type out the recipe, because I took a lot of liberties with the recipes I based it off.

Ginger Beef and Vegetable Soup (with Barley)

1 medium onion - diced
3 celery stalks - diced
5 medium carrots - diced
1T. olive oil or butter
3 garlic cloves - crushed
1/2 lb. beef stew meat - cut into small chunks
1 t. ground ginger
1 T. dried rosemary - I crush it between my fingers before I toss it in the pot
1 quart vegetable broth
3 to 4 cups water
1/4 cup barley
1 cup frozen peas
salt & pepper to taste

In a large pot saute the onion and celery in the olive oil, add the beef, garlic cloves, carrots, ginger and rosemary and let these ingredients cook together until the onions become transparent. Add the vegetable broth, plus 3 to 4 cups water, add barley. Allow these ingredients to simmer for an hour or so, until the meat, veggies and barley are done. Add the frozen peas at the last minute - no one likes over-cooked peas!

Serve with warm, crusty bread. A fantastic cold-weather meal.

** UPDATE - the image of the cute house in the snow above was taken on a walk around the neighborhood. I love it's red door and the wood accent above the front step.