Every December, a few days before Christmas, B and I load the kids up in the car for a road trip to find some snow. Flagstaff, Big Bear, Tahoe, and this year, Mammoth. We find a cozy inn to stay a couple of nights, bundle up in bulky snow gear, and spend the day building snowmen and taboggan tracks.
And then, once we are sufficiently frostbitten, we pack up, head back down the mountain, and spend Christmas with sand between our toes and sunscreen on our cheeks.
This year, in an amusing weather anomaly, there’s a possibility for snow in the forecast tonight! That would be a New Year’s miracle, for sure 🙂
With the dip in temperatures I’m feeling like soup. This Simple Veggie Soup is a wholesome, delicious way to warm up and to lighten up after all that holiday eating. Feel free to add some shredded or chopped, roasted chicken or turkey if you want to up the protein count. Enjoy!
- In a large soup pot heat the olive oil over medium-high heat. Add the garlic and onion cook for 3 minutes. Add the squash, carrots and celery and cook for 5 minutes, stirring often. Add the zucchini and bell pepper and cook for 3 minutes.
- Add the remaining ingredients and cover, simmering for 20 minutes. Remove the bay leaf, season with salt and pepper and serve warm. Enjoy!