Fall has arrived! I don’t know what the weather is like in your neck of the woods, but here in Columbus, fall hit HARD last week. I’m talking 50 degree temps, boots, scarves, and pumpkin spice lattes hard. (I can’t say I’ve ever actually had a pumpkin spice latte, but they were all over Instagram, so I’m going to speak for the people on this one).
This week, I’ve been busy working on some fun projects (which I cannot wait to share with you guys!) and I spent last weekend catching up on some much needed R and R (with Woody by my side, of course!) I love that little guy and the way he just snuggles right up next to you in bed or on the couch. Makes me look forward to the fall weather even more! #PuppySnuggles
To me, fall means the first batch of vegetable soup in the crockpot, and the cold temps definitely made me crave it this weekend! Having vegetable soup for dinner on Sunday night is one of my clearest childhood memories, so it’s definitely a major comfort food for me! This is actually the recipe my mom has been making since I was a kid, and I can clearly remember nomming on a big bowl alongside a plate of Saltine crackers and Jif peanut butter (is that a weird combo or what?) while it was starting to get dark outside at 6 o’clock. Now I go without the PB crackers, but the soup is still just as delicious. I’m so excited to share it with you today!
If you’re looking to make it vegan or vegetarian, feel free to use vegetable broth and forgo the beef. I guarantee it will be just as delicious!