Despite the very warm days we've had this past week and all
through the weekend, and the bright spots in the garden where the
spring blooms are already out, there's still a nip in the air early
morning and the nights turn quite cold.
Cooking in winter is always a favorite time for me.
I make several different soups during the week, always a great choice for
lunch or dinner, and often one of these warmers. . . . . . . . a veggie hot pot,
basically a more chunky, thick version of soup more like a stew, and it means
no additional entree is required - this is a filling bowl of healthy ingredients.
I'm sharing the recipe below - I do tweak it a bit by using canned beans which are
fine and take much less time. I used butternut squash this time, any winter squash
is good, but I always add the rutabaga which I love. I did jalapeño pepper - one was
plenty as it was large, and although I had to buy a bunch of cilantro, fortunately I
was able to clip fresh mint from the garden.
I shared this healthy meal with you HERE a couple of years ago. As I made it
this weekend I'm posting it again with new photos!
Sunday supper by the fire, perhaps while watching a movie or your favorite
TV show. . . . . . . warming thoughts with a bowl of goodness in hand.