Tag: food

Dort’s Vegetable Beef Soup

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Dort's Vegetable Beef SoupAs I write this on Christmas morning, it’s warmish and humid in north-central Arkansas. And on Christmas Day, no one is thinking of big bowls of hearty soup, right?

But I made my mom’s Vegetable Beef Soup recipe many times over the summer, and it saved me from caving in to fast food or otherwise unhealthy food temptations. Maybe you’d like to have this one handy for the post-holiday hangover – something you can dump in a pot and forget for a while. Or hold onto the recipe for a busy workweek. (Tip: Cook the meat in advance and freeze it. The cooked soup freezes well, too.)

I first posted the recipe on my other blog, Suzy & Spice, but I had a request for it this morning and thought I’d share it here, too. After all, this is the space where you come for stuff that’s good for you and pleasant, amen?

As I wrote at Suzy & Spice last year:

One of the great things about my mom is that she has always gone out of her way to give her kids everything we needed and much of what we wanted (within reason). (I guess that’s a mom’s job, right?)

One of those ways is with food … 

So here’s the recipe from my mom, Dorothy (aka Dort), totally customizable to your and your family’s tastes. I originally cooked it on the stovetop like Mom does, but when I got my programmable slow cooker a couple of years ago, that was a game changer.

Print Recipe
Dort’s Vegetable Beef Soup
My mom shows her love by feeding us. She has made this hearty and healthful vegetable beef soup for years, so I named it after her!
Course Main Dish, Soups
Prep Time 20-30 minutes
Cook Time 3-4 hours
Passive Time 3-4 hours
Course Main Dish, Soups
Prep Time 20-30 minutes
Cook Time 3-4 hours
Passive Time 3-4 hours
  1. Crumble ground round in skillet. Add onion, and cook until meat is browned. Drain, then add garlic powder, salt and pepper.
  2. Transfer to large soup pot or slow cooker. Add tomato juice and vegetables.
  3. Cover and cook 3-4 hours on low heat if using stovetop, or 7-8 hours on low setting in slow cooker, stirring occasionally.
Recipe Notes


  • Bag of mixed vegetables instead of bag of corn.
  • Green beans.
  • Red potatoes (cubed) or new potatoes (halved).
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Well, Well, Well: tips & tools

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wellwellwell3 - tips & toolsEach week I bring you three tools, tips, articles, recipes or other resources that I find useful or interesting on the journey to wellness. Feel free to suggest your own helpful hints and tips by leaving a comment (see Comment link above).

Here are this week’s three:


My friend Betsy has shared some great recipes with me. The first time I had her vegan brownies, we were in the car on the way home from an out-of-town race. I thought they were awesome and told her I wanted to try making them, so a week or two later, for my birthday, here came Betsy with the recipe and all the ingredients to make the brownies, all packaged in a cute little polka-dot gift box.

Betsy’s the kind of friend who doesn’t just give you a recipe when you ask her for it; she goes the extra mile and provides everything you need! (Especially when what you need isn’t readily available in your pantry or even at the regular grocery store, although these ingredients are findable nowadays.)

If you’re picky about texture or labels, don’t think of these as brownies, because they’re not what you’ll find from a mix from the grocery store. You don’t bake ’em, and you’ll need to store them in the fridge. Just think of them as a delicious chocolate dessert that’s hard to keep your paws off of.

Call them what you want. I call them irresistible.

Betsy’s Vegan Brownies

  • 1 cup walnuts
  • 8 large OR 12 medium-size pitted dates (about 1 cup)
  • 5 tablespoons cacao powder
  • 2 tablespoons coconut milk
  • 1 packet pure stevia extract (powder)
  • pinch salt
  • 1-2 tablespoons cacao nibs (for sprinkling on top)

In food processor, grind walnuts into a flour (until it’s fine but grainy). Add dates and grind until mixture is relatively smooth (it will still be grainy).

Add remaining ingredients and mix in processor until well blended.

Spread in ungreased 8×8” pan. Press cacao nibs on top.

Store in refrigerator.


I’d never thought much about the leap second until last week, but I’m just enough of a science geek (or maybe just an information junkie) that this headline intrigued me: “The origin of leap seconds, and why they should be abolished.”

Also, I like the guy who Tweeted it, because he always has something interesting (and usually amusing) to share.

The article is a bit longish, but it will answer most – if not all – of the questions you’ve ever had about the leap second, including how and why it was born and why it should die.

And just for kicks, be sure to watch the 6-minute video with Demetrios Matsakis (“The Timekeeper”). He’s a hoot, in a dry, scientist sort of way. The other video (less than 2 minutes) is fun, too.

For something to stimulate your inner scientist …

Check it out: The origin of leap seconds, and why they should be abolished


People love their cars, and this is the season for big treks across the good ol’ US of A. In this tip, my favorite frugal guru, Mary Hunt, helps us keep a bit of our hard-earned cash when we visit the gas pump, even if the trip we’re taking is just across town.

Check it out: 10 Easy Ways to Save Fuel

That’s it for this week, kids. I hope you found something useful or at least interesting. Until next time …


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