Italian Sausage Soup

I made this last night and it was a hit. The next time I make it, I will use a hot sausage. I also left out one of the cans of kidney beans since my hubby and daughter are not fans. I served this up with some homemade cornbread (recipe on this site, too--the BEST in the world!!). YUM!

1 (16 oz) package sausage
1 yellow onion, chopped
1 cup minced celery
1 cup minced carrot
3 (14 oz) cans beef broth
2 (14.5 oz) cans diced tomatoes with basil, oregano and garlic
1 (16 oz) can red kidney beans, drained
1 (16 oz) can light red kidney beans, drained
1 (15.5 oz) can great Northern beans, drained
2 cups macaroni
1 tsp salt
1 tsp ground black pepper

*In a large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles. Drain well. Stir in broth, tomatoes, and beans; bring to a boil over medium-high heat. Reduce heat, and simmer for 20 minutes. Add pasta; simmer 8-10 minutes, or until pasta is tender. Stir in salt and pepper. Serve immediately.

-taken from Paula Deen's Jan/Feb 2009 magazine.

Scrumdillylish Beef Stew

The stew we had tonight was soooo good. I kinda winged it combined w/ an online recipe and it's the best beef stew I've ever had. I think I've made it too peppery in the past but the sauce in this is so DELISH that you'll wanna drink it! Don't leave out the cooking wine b/c it makes it!

-1 1/2 lb beef cut in 1 inch pieces
-1 onion cut really small (I only had 1/2 red and 1/2 white so I combined and they were good)
-4 carrots-sliced/diced/however you like em but not too small
-4 small-med. potatoes-cut in bigger chunks and don't cut too small or will get mushy
-1 carton mushrooms-cut in bigger pieces
-1/4 tsp pepper
-1/4 tsp salt
-1 tsp paprika
-1 tsp salt
-1 tsp garlic
-1 tsp worcestershire
-1-1 1/2 cup red cooking wine (this is KEY b/c it gives GREAT flavor)
-1 1/2-2 cups beef broth (or bouillon cubes w/ water)--depending on how soupy you like it--maybe start w/ 1 1/2 and work way up

-Toss beef in flour, salt and pepper.
-Brown beef in olive oil in pan
-Put broth, cooking wine, garlic, paprika, worcestershire in crockpot.
-Add vegetables and beef to crockpot and stir.
-cooked on low for 5ish hours and was perfecto!

Roasted Butternut Squash Soup

If you want a reaaallly easy, flavorful soup to freeze and something that will make your house smell like the picture of fall for hours, look no further! Try Barefoot Contessa's roasted butternut squash soup.

Serves 4 to 6

3 to 4 pounds butternut squash, peeled and seeded (I just used one)
2 yellow onions (again, I used one)
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
2 to 3 cups homemade chicken stock
½ teaspoon good curry powder

CONDIMENTS (these are what she recommends, but if you don't have the goods, some simple sour cream is good too):
• Scallions, trimmed and sliced diagonally
• Shredded coconut, lightly toasted
• Salted cashews, toasted and chopped
• Raisins
• Banana, diced

1. Preheat the oven to 425°F.

2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast for 35 to 45 minutes, until very tender. This concoction smells divine and would be good all on its own!!!!

3. Meanwhile, heat the chicken stock until it’s simmering. When the vegetables are done, place them in batches in a food processor and puree w/ some chicken stock until desired consistency. When all of the vegetables are processed, place them all in a pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.

Creamy White Beans and Sausage

Yesterday morning after Danny and the children left for school, I did something I rarely get to do. I sat down and watched the last 45 minutes of Good Morning America. And, I am so glad I did, because I got to watch Emeril Lagasse make Creamy White Beans with Sausage.

As he was making it I kept saying, Yum! So I scratched my plans for traditional Friday night take out of Cucci's Pizza, and made Emeril's Creamy White Beans and Sausage. I invited my sister Dawn over to try it out with us. WE LOVED IT! I cannot wait until it is lunch time--- in exactly 3 hours, 1 minute and counting, so I can have some left overs!!!

Click Here! if you want to watch Emeril make it, and for the recipe. FYI, my tweaks to this recipe: I added another can of diced tomatoes and only used 4 cans of beans.

Olive Garden's Zuppa Toscana Soup

I am so nervous and intimidated to post my first recipe. :) This stuff is the REAL DEAL. I thought I was at Olive Garden for a second while I was eating it. Yummy.

1 lb Spicy Italian Sausage, crumbled

1/2 lb smoked bacon, chopped

1 qt. water

2 - 14.5 oz cans chicken broth

2 large russet potatoes, thin sliced

1 large garlic clove crushed

1 medium onion chopped

2 cups kale, chopped

1 cup heavy whipping cream

Salt & pepper to taste

Grated Parmesan

In skillet over medium heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside. In skillet over med/high heat, brown bacon. Drain and set aside. Place water, broth, potatoes, garlic and onion in pot. simmer over medium heat until potatoes are tender. Add sausage and bacon, simmer for 10 minutes. Add kale and cream to pot, season with salt & pepper. Add Parmesan cheese. ENJOY!

Beef and Vegetable Soup

This recipe is from "America's Test Kitchen" and it is yummy!

1 pound sirloin tip steaks, cut into 1/2 inch pieces

2 Tbs. soy sauce

1 t vegetable oil

1 pound mushrooms, chopped

1 onion, chopped (about 1 1/2 cups)

2 Tbs. tomato paste

1 medium garlic clove, minced

1/2 cup red wine

4 cups beef broth

1 3/4 cups chicken broth

4 medium carrots, peeled & cut into 1/2 inch pieces

2 medium ribs celery, cut into 1/2 inch pieces

1 bay leaf

1 Tbs. unflavored gelatin

1/2 cup water

2 Tbs. minced fresh parsley leaves

1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.

2. Heat oil in large dutch oven (I used a large pot) just until smoking. Add

mushrooms and onion; cook, stirring frequently, until onion pieces are

brown and bits form on pan bottom, 8-12 minutes. Transfer to a bowl.

3. Add beef to pot and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6-8 minutes. Add tomato paste and garlic; cook, stirring occasionally until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1-2 ,minutes.

4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to a boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25-30 minutes. While soup is simmering, sprinkle gelatin over cold water (1/2 cup) and let stand.

5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until dissolved. Stir in parsley; adjust seasonings with salt and pepper, serve.

Chicken Noodle Soup

This is a Paula Deen recipe. It is relatively easy to make and SO good. Forget Campbell's!

One 2-3 pound chicken (you can cut it up, but I left mine whole)

3 1/2 quarts water

1 onion, peeled

1 1/2 -2 teaspoons Italian seasoning

1 teaspoon lemon pepper seasoning

3 cloves garlic, minced

4 bay leaves

3 chicken bouillon cubes

salt and pepper to taste

*Add all ingredients to a pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin and cartilage. Set chicken aside. For the next step, you will need:

2 Cups sliced carrots

2 Cups sliced celery

2 1/2 Cups uncooked egg noodles

3 Tablespoons minced fresh parsley

1/3 Cup grated Parmesan cheese (optional)

3/4 Cup heavy cream (optional)

1/3 Cup cooking sherry

Salt and pepper to taste

*Bring stock to a boil, add carrots and cook for 3 minutes. Add celery and continue to cook for 5-10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, parsley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasoning if needed.

*If you are watching calories, omit cheese and cream.

Taco Soup

I thought for sure I had seen this recipe on here before, with a picture too. But unless my brain is truly gone, I cannot find it.

So here is the Taco Soup recipe of Inger's, that I made for Sunday lunch yesterday.

1-2 pounds ground beef ( I used 2lbs.)
1 small onion chopped (me no use)
1 small can of diced green chilies undrained
1 can of hominy--14.5 oz can undrained
1 can kidney beans--15 oz can undrained
1 can pinto beans--15 oz can undrained
3 cans stewed tomatoes--15oz undrained
1 tsp salt (Yikes, I forgot to add this--it tasted fine.)
1 1/2 water(Yikes, I forgot to add this too--maybe that is why mine was more like a chili??? Still good!)
1 Pkg taco mix
1 Pkg ranch dressing mix

Brown beef with onions and green chilies. Stir and add salt. Place in larger stock pot and add remaining ingredients. Simmer 30 minutes. (I added mine to a crock pot on low for about 4-5 hours.) Top with cheese, and sour cream if desired. Serve with corn bread or hint of lime Tostitos. Yummy!

White Chili

This chili is a Paula Deen recipe and it is SO good. I made it last week for company and it was a hit. The leftovers are even better. With all the overcast weather we've been having lately, it's the perfect idea for dinner. Pair it with some homemade cornbread (see recipe to left) and some tortilla chips to help eat it up! This recipe is for the crock pot, but I did it in a dutch oven on the stove for 2 hours.

5 Cups chopped, cooked chicken (I was in a hurry, so I bought a rotisserie chicken at Sam's)
3 (15 oz) cans Great Northern Beans, drained
1 (32 oz) box chicken broth
1 (16 oz) jar mild salsa
1 (8 oz) pkg Monterey Jack Cheese (you can use the one with peppers), cubed
2 tsp ground cumin
Garnish: cheddar cheese, sour cream, jalepenos

In a 6 qt slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low; simmer 2 hours, stirring ocasionally. Garnish with cheddar cheese, sour cream and jalepenos, if desired.

Taco Soup

1-2 lbs. ground beef

1 small onion, chopped

1 4oz. can diced green chilies

1 (14oz.) can hominy (I don't use this, my family doesn't like it)

3 (15oz) cans stewed tomatoes (undrained)

1 (15oz) can kidney beans (undrained)

1 (15oz) can pinto beans (undrained)

1 tsp salt

1 1/2 cups water

1 pkg. taco seasoning (dry)

1 pkg ranch dressing mix (dry)

Brown beef with onion and green chilies, drain and put in a large pot. Stir in the rest of the ingredients (undrained) and bring to a boil. Simmer 30 minutes. I serve this with a green salad and cornbread. I also make a little "topping bar" for the soup, which includes: avacado, chopped cilantro, sour cream, salsa, tortilla chips and grated cheese.(I forgot to put the cheese on for the pic...sorry!)

Chicken Tortilla Soup

I have several recipes for Chicken Tortilla Soup but this one is my favorite. It is hearty enough to be a meal or you can serve it with a Mexican dish.

1 whole chicken, cooked and diced or 4 chicken breasts, cooked and chopped
1 med. onion - chopped
2 cloves minced garlic
1 T. butter
3 1/2 cans (10 oz) chicken broth
1 8 oz. can tomato sauce
1 141/2 oz. can diced tomatoes, undrained
1 4 oz. can green chilies, drained
1/3 cup FRESH chopped cilantro
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp. chili powder
1 tsp. garlic salt
1 tsp. ground black pepper
1 can black beans, rinsed and drained
1 sm can mexi-corn
corn tortillas
cooking oil
shredded monterey jack cheese
small lime
sliced avocados

In large saucepan, cook onion and garlic in butter until tender - not brown. Add chicken and stir in broth, tomatoes, tomato sauce, beans, corn, chilis, cilantro and all remaining spices. Bring to a boil. Reduce heat to med-low and simmer covered for about 30-40 min. Meanwhile, cut tortillas into thin strips. In a skillet, heat oil and place strips into hot oil and cook until crisp and light brown. Drain on paper towels. Right before serving, squeeze juice of lime into soup. Place strips of tortillas in soup bowl. Add cheese and cover with soup. Can add avocado on top if desired.

(If I don't want to fry the tortillas or if I don't have corn tortillas on hand, I will crunch up regular tortilla chips in the bottom of my bowl and it works good as well) I also add more or less broth depending on how thin or hearty I want it.

Turkey Chili

For anyone from Minneapolis, this recipe comes from The Best of Byerly's Cookbook. Byerly's and Lund's are THE BEST grocery stores to which I have ever been. Someone should open one of each in these parts! It would go over BIG. Sorry girls but these stores put HT and Kroger to shame. It's more along the lines of the new, nice Publix but EVEN better.

Anyway, it's a great cookbook and I have made this recipe a couple of times now. It has been a hit both times. We had it last night with cornbread and there was NONE left over. The best part is it's low fat but high in flavor!

Note: Just be sure to add the seasonings to ground turkey when sauteeing to be sure the flavors thoroughly permeate.

Ingredients:
1 1/2 cups chopped onions
1 cup chopped green bell pepper
1 4 oz. can diced green chiles
1 tablespoon minced garlic
1 lb. ground turkey
1-2 tablespoons chili powder
1/2 teaspoon dried, crumbled oregano
1/2 teaspoon dried, crumbled thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 14 1/2 oz. cans no salt added whole tomatoes, undrained, chopped
1 15 oz. can no salt added tomato puree
1 can pinto beans,l undrained (I use a can of chili beans and usually add more)

Preparation:
Saute onions, green pepper, chiles and garlic until tender (3-5 min. on medium heat). Stir in ground turkey, chili powder, oregano, thyme, cayenne pepper, cumin and salt. Cook until turkey is browned (about 5 minutes). Stir in remaining ingredients. Bring to boil. Reduce heat to simmer uncovered until flavors are blended (45-60 minutes). Six servings.

Buffalo Chicken Chili

This chili is so yummy. The blend of the tomato sauce, hot sauce and the sour cream is a sure pallet pleaser! I make this in the Fall and Winter. We all love it and fight over the left overs.

I made this for din din tonight to welcome in the first day of Fall! And, wouldn't you know, we had a big thunderstorm come in and darken the skies and bring the temperature down to 79 degrees! This picture does not do this yummy chili justice.

Ingredients: (use more or less of these, depending on your taste)
3 or 4 uncooked boneless chicken breasts cut up in bite size pieces
olive oil
3 or 4 sliced carrots
2 ribs of celery sliced (sliced down the middle and then sliced into pieces)
1 (one) 4 oz. can of green chile's OR you can use fresh chili peppers
2-3 cups water
1 large chicken bullion cube
29 oz can of tomato sauce
Hot Sauce--add to personal taste (i.e. Frank's Hot Sauce)

Topping: sour cream, shredded Monterrey Jack Cheese or crumbled Blue Cheese


Place 1-2 tablespoons of olive oil and the chicken in a big pot. Brown the chicken up nicely. Then add the water and bullion cube. Stir until the cube dissolves. Add tomato sauce, carrots, celery, and chile's. Bring to boil and then allow to simmer about 20 to 30 minutes to get carrots and celery tender. You can add hot sauce to the pot of chili OR just place jar of hot sauce on the table and let everyone put as much in as they like. This is what I do because I don't want to make the chili too hot for the children.

Garnish the soup with sour cream and cheese. (In the picture you see Extra Sharp Cheddar Cheese because I already had some freshly shredded from last night's meal.)

Also, corn bread or Hint of Lime Tortilla chips go great with this chili.

Crock Pot Vegtable Beef Soup

Here's a yummy soup for all of you drowning in rain and cool weather. It is pretty hearty too and would go great with the Dun-Buttered Muffins posted below.

1-1 1/2 (one to one in a half) pounds boneless round steak cut into 1/2 cubes
1 can (14.5 ounces) diced tomatoes undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced (I left these out)
3 celery ribs sliced
2 carrots sliced
3 beef bouillon cubes
1/2 tsp. dried basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1-1 1/2 (one to one in a half) cups frozen mixed veggies ( I think I just added a can of undrained corn and a can of undrained green beans.)

Mix first 12 ingredients together in crock pot. Cover and cook on low for 6 hours. Add last ingredient (mixed veggies). Cover and cook on high for 1-2 more hours, or until meat is nice and tender.