We’re down to the last of our yearly grass-fed beef. All the ground beef is gone — long gone — so I’m finding ways to cook the odds and ends in the freezer: stew meat, tri-tip, some gorgeous grass-fed steaks, and various roasts. Necessity is the mother of invention, they say, and I would agree. I’ve had a fun time learning and getting better at cooking grass-fed meat. In this post, I share the warming and flavorful beef and cabbage soup we enjoyed last night.

Did you tuck a turkey carcass into the freezer after Thanksgiving? Time to get it out! Today, Roxanne from The Holistic Mama shares her easy crock pot (or stockpot) broth method. Plus, she’ll totally win you over to the health benefits of making homemade broth and stock. My method for stock, taught on video in Fundamentals eCourse, differs only slightly, and mainly in how I flavor my stock with ginger.

I’ve had chowder on my mind, with its creamy, peppery broth; chunks of tender potatoes; and other delectable, chewy morsels. Recently, I felt I needed to introduce my children to this creamy, heart-warming dish — not to mention treat my husband!

Momma’s turn for the special plate! On Mother’s Day evening, the four of us enjoyed a delicious bowl of Carrot Soup and thick slices of homemade sourdough bread spread with a little love. What a tasty treat! And to minimize my time in the kitchen on my special day, I prepared this soup the day before the celebration. For those of you with farmer’s markets stocked, this soup is the perfect place to savor your locally gown carrots, onions, and tomatoes. Enjoy the taste of summer!