Food, Gratitude and Joy

Day 96 – A Year of Gratitude and Joy – Soups and Stews

We’re headed into the warm season with forecast temps just above 80 ℉. That’s great news for sitting outside and enjoying the sun, but bad news for soup and stew season. For that very reason, I spent a couple of hours prepping the last batches to stash away for reheating.

I love butternut squash soup, so that is a no-brainer for the final soup of the spring. It’s super easy in the slow cooker … just chop up a squash into big chunks, throw in some carrots, onions, herbs and garlic. Douse the whole thing with broth, turn it on and wait. 

Turn on low and walk away.

The stew is a bit of an experiment. I had a nice package of beef short ribs thawed and thought, “why not make the stew with these?” So … using a combination of techniques, I sizzled those ribs in a pan, tossed in onions, celery, carrots, herbs, garlic and the most important ingredient – a good red wine. From there it’s low-and-slow in the oven for a couple hours.

Steaming and bubbling is the way to deliciousness.

Once that heats up, throw in the pile of potatoes and cook another hour-or-so. 

I chop the potatoes while I’m prepping everything else, then just cover ’em and add ’em later.

By the afternoon, the house smells amazing and both pots are cooling to store until I crave the contents. The soup gets loaded into freezer containers and will get me through those rainy summer days when I just need soup.


It’s comfort food, for sure, but planning ahead means when I want a food hug, I will already have some ready.

There’s a whole world out there just waiting to be explored. If you plan ahead, you’ll be able to eat something familiar when you get back home.

© The World A to Z, LLC 2022 — Unless otherwise indicated, no compensation was received for this blog.

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