In an attempt to stay clearly “in my lane,” I am putting these soup posts on a Saturday instead of taking up a weekday decor/lifestyle spot. But, for those of you who are enjoying the benefits of the soup lifestyle (it’s not purees you guys, I promise), you’ll get new HEARTY soup recipes that we’ve tried and tweaked on Saturday mornings in time for you to make your shopping list and meal prep for the week. This might be the most genius blog idea I’ve come up with since Makeover Takeover, not because I invented the soup but because now I have an excuse on Fridays to stay at home for a few hours and cook (and shoot) and feed my staff.
Now, let me be clear: I am NOT a chef, nor will I ever be a food blogger. Hell, I basically just learned the incredibly relaxation value of cooking three months ago. But here I am, now, well, legitimately excited when the kids go down for me to set my laptop up to an easy-to-watch show and chop vegetables for an hour before I tuck myself in bed.
So today’s soup is in response to some of you who are concerned that only eating soup is weird/unhealthy. I fear that your concern came from not
Writing this on Saturday means that I haven’t had anything but stews since last Sunday and I feel so great. No bloating, clothes are already looser in the areas that needed to be and my skin looks bright, etc.
So without further ado, here is today’s soup recipe (which is inspired by and adapted from this recipe from
WHAT YOU NEED
- 1 large onion, chopped
- 1 bunch of celery, chopped
- 6 carrots (rainbow for more color!), diced
- 1 small green cabbage chopped into bite-sized pieces (we did half green half purple for more color)
- 1.5 cups fresh green beans, chopped into 1-in pieces
- 1.5 cup of tiny rainbow potatoes, quartered
- 1 head garlic minced
Herbs & Spices
- 2 teaspoons onion powder
- 3 tablespoons each fresh chopped parsley, thyme, rosemary and oregano
- Salt and freshly cracked black pepper to taste
- Chopped parsley for garnish
Meat & Dry Goods
- 2 tablespoons avocado oil
- 1.5 lbs ribeye fillet steak, cut into 1-inch pieces (trimmed of visible fat)
- 8 cups beef bone broth
HOW TO COOK IT
- Heat oil in a large pot over medium heat, add the beef and sear on all sides until brown, set aside.
- If the pot is dry, add a touch more oil. Add the onions, cook until transparent and cook until transparent (about 3-4 minutes), then add garlic (being careful not to burn it
- Add the celery, carrots, and potatoes to the pan, cook 3-4 mins, mixing occasionally
- Add the cabbage and green beans and cook for another 5 minutes, mixing all ingredients through
- Add bone broth, herbs and onion powder; mix well. Add browned beef.
- Bring to a simmer; reduce heat to medium-low and cover, with a lid. Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft.
- Season with salt and pepper to taste, add in more herbs, if needed. Serve warm with a sprinkle of fresh parsley (if desired).
It’s delicious, hearty and super filling. So I invited everyone from the office to come over and eat it (sorry, my two vegetarians).
Aside from soup, there are a handful of things I’m calling my “soup making essentials” and because many of you have asked on social what I’ve been using in the kitchen, we put this little roundup together to get anyone new to souping (cooking?) started. I myself am still new to this, but these are the things I pull out EVERY single time I make a pot (every day). Some are higher-end (like the knife) and others are more basic and budget-friendly. Let me know if you have any questions!
We’ll link up different tools every week (as well as recipes and recipe books), so please let us know what you are curious about. We’ll try to hit different budgets and styles, too.
If you are making soup this month (and it doesn’t have to be for EVERY meal either), don’t forget to tag me @em_henderson so I can see them and, of course, use the #JanSTEWary and #ShowEMyourSoup hashtags. We’ll repost some of them and if there are recipes you want us to try or you recommend, please DM us while you are souping.