Well, here we are--almost 3 years since this blog was started. My how time flies! Although I've come a long way since July, 2012, I still have serious challenges when it comes to food. I was down a total of 30 pounds, but unfortunately put back on ten recently. I am not currently doing a Whole 30, but prepping to get down to brass tacks and get going on a 30-day Paleo Challenge. The reason for this post is to record another soup I made and loved recently, so here goes:

         It starts with roasted butternut squash (www.wholefoodsmarket.com) and roasted eggplant (www.toriavey.com) cubes which were heavily seasoned with some of my favorites: cumin, turmeric, cayenne, real salt, & pepper. I put them in the crockpot with some ground beef browned with peppers and onions, a can of hot ro-tel, a can of tomato juice, @ 3 cups of chicken broth, and a jar of Trader Joe roasted peppers. That's it! So easy & so good!!

          My soup is typically too spicy to suit hubby and he prefers his thicker and with potatoes and carrots, so I made up a separate one for his highness! His was so thick it was more of a stoup (Rachael Ray word☺️) or stew.  I made his like this: 4 potatoes, cubed, 4 carrots, peeled and sliced, the same hamburger that I used in mine, @ 1 cup chicken broth, a can of mild ro-tel, and a can of cream of chicken soup. Obviously, my husband isn't into Paleo, but he loved it!!