It’s November and, as you would expect here in the Northern hemisphere, the temperatures are steadily dropping. We’ve had some unusually low temperatures in Richmond, and even saw some snow yesterday afternoon.
Despite my absolute best effort to pretend it’s still summer (like wearing my Tevas and shorts), there’s no denying that we’re heading into the winter months.
If you’ve tied any of my previous “Warm & Cozy Recipes,” you know that I am all about breaking out the crock-pot and cooking up something yummy to cheer myself (and my family) up. This particular recipe is my husbands favorite for this time of year, and I love that it can be doubled and frozen or shared with a neighbor on a chilly winter day. I also love that you can tweak some of the ingredients to suit your preferences, like adding more tomato sauce if you want it to be less like a stew and more like a soup. You can also easily make this in cast iron over an open fire and enjoy soup on a winter camping trip.
I prefer using ground turkey or chicken in this particular recipe, and my kids don’t seem to notice that it’s not ground beef. I like making that swap when I can.
Serve it up with a side of your favorite bread! We like the super crusty bread with the soft middles, like dinner rolls or a long loaf of french bread. Shredded cheese on top really makes it!
This is another one of those recipes that gets better and better overnight! Tomorrow’s leftovers are going to be so awesome. Enjoy!
Do you have a soup recipe that I should try? Did you try the Stuffed Pepper Soup? What did you think? Let me know in the comments, like this post, and follow Look Wider Still. Pretty please! 🙂
-Rebekah
Look Wider Still 