This is an exciting post because it is the second guest post on my sight. The first being Lydia’s Warm Sandwiches. This guest post came about because my husband and I went to visit one of my older sisters, her husband, and their new baby, this weekend.
We started off our Saturday morning with coffee, for some, and hot tea for me, and delicious homemade Maple Pecan Oatmeal Scones by Anna. Then we slowly made our way out into the neighborhood and down the street to the annual neighborhood craft fair. Here, different people from the neighborhood had signed up for a table and brought their various crafts to show and sell. There was a wide variety of things ranging from bread, to salsas, to wellness teas, to wooden signs and crocheted blankets.
We came home from the craft fair and had Anna’s Autumn Soup for lunch, and thus, the recipe. We also had some amazing egg and cheese quesadillas along with the soup that Anna also made.
I was extremely excited to feature Anna’s post on my blog because she is a blogger herself at Designed for Creativity. She blogs about recipes and DIY in a relatable and personal way. All of her recipes are healthy and gluten-free, which is great for all of you other gluten-free people. However, I can testify that her recipes are amazing even if you are not gluten-free. Furthermore, you would never guess that her food is gluten-free, as the quality and taste are superb.
Her crafts are also fun, creative, and sometimes seasonal. Her crafts always have a purpose too, which I personally enjoy. This way, rather than filling your home with useless knickknacks, you will have created something with purpose when you have finished.
It’s too hot to eat soup in Houston – even in November. That being said, it’s November, and it’s (at least in name) Fall – so we should eat soup, right? And we have a 3-week old, which means easy meals are a must. And we have guests (my sister – the wonderful blogger whose site you’re on – and her husband), which means something tasty and seasonal, hearty and versatile, is also a must. Oh, and I just happen to be gluten-free, and can’t eat onions, garlic, pork, and some other things, so adhering to these qualifications? A must. Hence was born this soup. Truly, you can add any veggies you have sitting around and enjoy, or take out anything you don’t enjoy as much. (You’ll therefore notice that I put “optional” on the okra, because I know that’s a pretty disputed vegetable – I just happen to love it in this soup, but I’m not offended by those who don’t.) So put your creative cap on, and get cooking!
Anna’s Autumn Soup
- 1 15-oz can navy beans, undrained (or 1 1/2 cups cooked navy beans, salt added, and with cooking liquid)
- 2 tbsp olive oil
- 1/2 lb ground beef
- 2 green onions, finely sliced
- 1/2 lb mushrooms, chopped
- 1 orange or red pepper, chopped
- 1 tsp dried thyme
- 1 1/2 tsp dried basil
- 2 tsp dried oregano
- crushed red chili pepper flakes, to taste
- 1 1/2 cups chicken stock
- salt, to taste
- 2 15-oz cans petite diced tomatoes
- Water, as needed
- 4 small red potatoes, diced
- 8 oz frozen corn
- 12 oz frozen okra (optional)
Cook beans, if applicable, and set aside. In a large pot, heat olive oil over medium heat. Add onions, ground beef, spices, and salt. Brown beef, and then add mushrooms and colored peppers. Continue cooking over medium heat until mushrooms and peppers are starting to soften. Add in potatoes, beans, corn, canned tomatoes, and chicken stock. Simmer until potatoes are cooked. Add in additional water to cover veggies, as needed. Add salt and additional spices as needed (to taste). Just before serving, add in okra and cook until heated through. Serve with corn chips, or quesadillas, or cornbread, or something else yummy!
For more recipes and crafts by Designed for Creativity be sure to visit and follow Anna’s blog at designedforcreativity.wordpress.com.
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