The moment Meatball & I stepped out of the house to head off to Gymboree class this morning, we knew something different was whipping through the air.
A little fun from our morning at Gymboree!
The morning whispered Autumn, with it's chilly temps & brisk wind. Clouds hovered & even a few little raindrops sprinkled from the sky. A Fall day if I've ever seen one.
And you all know me, if Fall's gonna go & put on a show outside, then by golly we're gonna match it by putting on our own little show inside!
So Meatball & I, we went ahead & got the Fall ball rollin' around here.
Fall candles flickering.
Hearty soup simmering.
And ingredients to make our favorite treat of the Fall season--hot apple cider.
I use Aspen Mulling Spices for my apple cider, & I think it makes THE best apple cider. I have tasted others & this one beats them all by a long shot. I pick mine up at our local Hallmark gift shop, but you can order it online, as well.
Once little mister wakes from his nap, we've got a date on the driveway to color with sidewalk chalk, practice our soccer skills, & race matchbox cars--winner gets a nice little wagon ride through the neighborhood.
A perfect Fall Day?
Yes, I believe so.
And because the forecast is showing that the next few days are going to mirror today's Autumn weather, I thought I'd share the recipe to that hearty soup I've got simmering & you can have a perfect Fall Day of your own!
Beef & Barley Vegetable Soup
Ingredients:
1-2 pounds stew meat
1/2 cup barley {I buy the Quaker Quick Barley}
1 bay leaf
4 carrots, chopped {I use half a bag of baby carrots}
4 stalks celery, chopped
1 onion, chopped
1 {16 oz} package frozen mixed vegetables
4 cups water
4 beef bouillon cubes
1 can diced tomotoes
salt & pepper
Place all ingredients {except barley} into slow cooker & cook on low for 8-10 hours.
Cook barley in a pan on the stove & then add it to your soup right before serving.
**Notes from my kitchen**
Jared likes a lot more barley in his soup than I do, so I actually just leave the barley separate from the soup & then we add as much as we desire to our own individual bowls.
If barley isn't your thing, you could easily leave it out & the soup would still be delicious. The barley just makes the soup have a thicker texture.
Enjoy this lovely Fall Day!
It feels like fall here too! I have already had my pumpkin candle lit and we are having soup for dinner :)
ReplyDeleteThe soup looks YUMMY...Thanks for the recipe..
ReplyDelete