TUSCAN SAUSAGE AND WHITE BEAN SOUP

It's been forever since I have posted a recipe that we enjoyed...........so today I am sending out a recipe for a wonderful soup.  I made this sometime ago but I will surely be making this again when the weather cools.   I didn't want to misplace this soup recipe.  It's a keeper for sure.   I found this on Pinterest and followed it to Mel's Kitchen.   melskitchencafe tuscan-sausage-soup.  

1 pound of sweet Italian Sausage use a good quality sausage for the best taste 
1/2 to 1 cup of chopped carrots
1/2 cup chopped yellow onions or leeks
3 cloves garlic, chopped
6 cups chicken broth   I used (2) tubs of Knorr's Home style chicken stock 
2 (14.5) ounce cans diced tomatoes  I used Del Monte diced tomato's
1 (15) ounce can Great Northern or Cannellini beans, drained and rinsed
1/2 Tbsp dried basil
1 tsp salt
1/2 tsp pepper
1 1/2 cups uncooked shell pasta
9 ounces of spinach leaves, coarsely chopped I used frozen chopped spinach
1/2 cup shredded Parmesan cheese

Using a good size size dutch oven I sprayed the bottom with Pam and removed the casing from the sausage and cut in bite size pieces and cook the sausage over medium heat until until browned. About 3-4 minutes 

Add the chopped carrots, onions, and garlic and cook and stir until until the sausage is done. If any grease is in the bottom of pan you can drain this

Add the broth, if using the tubs add the amount of water per the directions on the box.  Add the tomatoes, beans, basil and the salt and pepper.   

Bring the soup to a boil then add the ***pasta, reduce the heat to low and cover the dutch oven.  Cook for about 8-10 minutes or until the pasta is tender.   Keep your eye on this so not to over cook the pasta.   Stir often  Add the chopped spinach either fresh or frozen.   Cook for a minute or so more till the spinach has wilted if using fresh.   Serve with grated fresh Parmesan cheese and enjoy

***I cooked my pasta in another pot following the package directions.  After I made the soup I covered and place in the refrigerator to allow the flavors to blend.   When ready to serve I add the pasta to the bowl then add the hot soup over the hot pasta and sprinkle with fresh grated Parmesan cheese.   Enjoy    

ALAN'S NEW ENGLAND CLAM CHOWDER

Oh, this was so good........I took this recipe from The-Farmers-Almanac-Everyday-Cookbook ....I had never made a Clam Chow-dah before and so glad that I finally took that step.  Mother Goose always made it when I was growing up. But, I bet I turned my nose to that dinner.  I was a fussy eater! 
Step one, stay in the kitchen and cook.  With the weather getting colder a soup is always a great idea for dinner.   A big bowl of thick, rich and full of the sea chow-dah.  I thought for sure this would be a flop.......I live in Maine so I must use fresh clams.........nope, I used can clams and they were great. One thing I did was make this the day before and kept in the refrigerator to "ripen".  This allow the flavors to blend.   Hope you enjoy this as much as we did.     Andi    

                                              Look at all that goodness

Alan's New England Clam Chowder

3 slices bacon   (I used salt pork)
1 medium onion, chopped fine
1 stalk of celery, finely chopped
6 tablespoons of butter
6 tablespoons of flour
salt and pepper to taste
3 cans (7 ounce each) of minced clams, drained and keep the juice
1 can (5 ounce) of whole baby clams, drained and keep the juice
1 bottle (8 ounce) of clam juice
3-4 potatoes, medium size peeled or unpeeled and cut into 1/2 inch pieces   ( I peeled mine)
1 teaspoon hot sauce (I didn't use this)
1/8 teaspoon ground thyme   (I always add to my seafood dishes)
2-2 1/2 cups of half & half

In a large dutch oven over medium heat, fry the bacon or salt pork.   Save the bacon or salt pork to sprinkle over the chow-dah when serving.   Remove the bacon or pork and place on paper towels and set aside.

In the remaining fat add the chopped onion and the chopped celery and saute' for about 5-10 minutes. Cook this until soft.

Reduce the heat and add the butter and stir until melted.   Add the flour along with the salt and pepper and continue to stir for about 4 minutes.   What you are doing is making a roux. 

Add the reserved juice from the drained clams, along with the bottle of clam juice and stir until thickened.   

Add your chopped potatoes and simmer uncovered for about 15 minutes or til tender. Stirring frequently.

Add the half & half along with the hot sauce if using. Allow this to simmer for about 5 minutes.  Add your pinch of thyme.  

Add the clams ( I cut mine in half )  and cook for about 10 minutes longer.  Never allow this chow-dah to boil.  Just heat until hot.  Garnish with the reserved bacon bits or the salt pork pieces.   

Place in the refrigerator for sometime to "ripen" this allows the flavors to blend.  I made it the day before and served this the next day. 

Enjoy    Makes about 4-5 servings.    

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LASAGNA SOUP

 DINNER TIME..................THE BELLS ARE RINGING

Another soup on the menu, and this soup is wicked good as us "Mainers" would say.  Comes from my favorite lady Paula Deen.  If you like lasagna then I can't see why you wouldn't enjoy this meal.  It's good, can't wait to make this again. And It's easy! serves 8 to 10 folks.  Brown some sausage open a few cans and allow to sit in refrig for a while to blend flavors and enjoy a bowl of comfort. I see that Bobby Deen has made a lighter version of his Mamma's soup using whole wheat noodles and ground Italian turkey sausage.  

PRINT RECIPE

1 pound of ground beef or 1 pound of ground sausage

1 onion, chopped

1 green pepper, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon of firmly packed light brown sugar

1 (32 ounce) box of chicken broth or chicken stock

2 cans of petite diced tomatoes  (14.5 ounce cans)

1 (15 ounce) can of tomato sauce

2 teaspoons of Italian seasonings

1/2 teaspoon salt

2 cups of broken lasagna noodles*

1 ( 5 ounce) package of grated parmesan cheese

2 cups shredded mozzarella cheese

In a large dutch oven, brown the beef and/or sausage along with the 

chopped onion and green pepper.  Cook this mixture until the meat is 

browned and crumbles.   Drain. Then return the meat mixture to the

dutch oven.

Add the thyme, brown sugar, broth, diced tomatoes, tomato sauce, 

Italian seasoning and the salt. Mix and bring to a boil over medium-high 

heat. Then reduce the heat and simmer for 20  minutes. *Add noodles

 and continue to simmer until the noodles are tender.  

 Add the parmesan cheese.

*I cooked the noodles separate in salted boiling water and followed 

the package directions.  Then when I got ready to serve I added some

noodles to each bowl along with the soup. Heat them in the micro wave, 
I have found that if the noodles are allowed to set in the soup they soak 
up the broth and the noodles are too soft.   This serves 8-10 folks and If I was 

going to serve all this in one setting I would add the 2 cups of

broken noodles at the time of the simmer.     

When you are ready to serve preheat the broiler, ladle soup into the

ovenproof bowls and sprinkle the top of each soup with some

shredded mozzarella cheese and broil about  6 inches from the heat,

broil about 3 to 4 minutes or until the cheese is browned and bubbly.  

I didn't do this, my soup was very hot and I added some broken 

noodles to each bowl ladled  soup on top of the noodles then

I sprinkled each bowl with mozzarella  and served.    

Homemade strawberry freezer jam

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CHEESEBURGER SOUP

Another keeper, another soup to add to my ever growing notebook.  This Cheeseburger soup is creamy, full of flavor and delicious.   It's a cheeseburger in a bowl.  I found this on Pinterest and followed it to Alyssa at the recipe critic who found this from the taste of home.  I have read a few of the reviews and I wouldn't change a thing.  It is a little time consuming chopping but it's so worth it.   Can't you just taste this.  Go get a spoon and try a taste.  Good, huh? This is great warmed up the next day. I made it the night before and served it for dinner the next evening.  Enjoy and thank you Alyssa for sharing a wonderful soup for our cold and wintery days in Maine.         Andi    

Print recipe

1 pound of ground beef

3/4 cup chopped onion

3/4 cup shredded carrrot ( I used my mini food chopper)

3/4 cup chopped celery

1 tsp dried basil

1 tsp dried parsley flakes

4 TBSP of butter, divided

3 cups chicken stock or broth (I used chicken stock)

4 cups peeled and diced potatoes

1/4 cup flour

2 cups Velveeta processed cheese ( 16 ounce box)

1 1/2 cups milk ( I used low fat milk)

3/4 tsp salt

1/2 tsp pepper

1/4 cup sour cream

Brown the ground beef in your skillet, drain the fat and set aside.  Add 1 TBSP of butter to the fry pan and add the onion, carrot, and celery

and saute until tender.   Add the broth, potatoes, and the ground beef. Bring this to a boil.  Reduce the heat, cover the dish and simmer for about 10 minutes or until the potatoes are tender.

In a smaller fry pan, melt the remaining 3 TBSP of butter, add the 1/4 cup of flour and whisk this around and cook the flour for a couple of minutes 3-5.   Keep mixing until bubbly.  Add to the soup and bring the soup to a boil.   Cook and stir for a couple of minutes.   Reduce the heat to low.   Add the cheese, (cut up in small pieces)  milk, salt and pepper.  Keep cooking and stirring until the cheese is melted.  Remove from the heat and stir in the sour cream.   Then sprinkle a little more cheese on top.     Enjoy       About 8 servings.   

Enjoy and happy spring, Andi 

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MINESTRONE SOUP

I love soup, yep, that's right I love soups.  I made this delicious hearty minestrone soup and we ate it for a few days.  So good, so filling and great for the cold weather of Maine.  The directions suggest making it and freezing 6 cups for later.  I didn't do that, we ate the soup until it was gone.......................that didn't take all that long either.    I found this recipe in my December 2013 issue of 173 Comfort Food Classics Taste of Home Heartwarming Soups!   

Go to taste of home and check out the recipe. 

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1/2 cup chopped celery ( I used chopped leaves and all)

1 pound of ground pork 

1/2 cup chopped onion

1/2 tsp minced garlic

1 (28) ounce can crushed tomatoes

1 (16) ounce can kidney beans, rinsed and drained

1 (15) ounce can of garbanzo beans or chickpeas, rinsed and drained   (I used great northern beans)

2 cups tomato juice

1 can (15 ounce) tomato sauce

1 can (14 1/2) beef broth

3 medium carrots, chopped or sliced ok go ahead and add 4

1 medium zucchini, thinly sliced

1 TBSP Italian seasoning    I also added 1/2 tsp dried basil and 1/2 tsp oregano

1 to 1 1/2 tsp salt

1/2 tsp sugar

1/8 tsp pepper

Additional ingredients for each batch

1/2 cup water 

1 cup uncooked ziti or small tube pasta  (cook but add to each soup dish when ready to serve)

In your dutch oven cook the pork, celery, onion until no longer pink.  Add the garlic and cook for another minute.  Drain.  

Add the remaining ingredients to the drained meat and bring to a boil then reduce the heat and simmer for about 30 minutes or until the carrots are tender.     

If you are going to freezer the 6 cups of this soup, remember to add the 1/2 cup of water and the pasta when you get ready to use this from the freezer.  You can freeze for up to 3 months.  

I didn't freeze the soup so I added the 1 cup of water.   I cooked the pasta separate and added to each bowl when serving.  I heated the pasta up in the microwave oven.    I have found that if you add the pasta to the soup and when you store the leftovers in the refrigerator that the pasta soaks up the liquid and the pasta is mushy.   

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                                                      Happy Easter everyone

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COUNTRY HAM POTATO SOUP

Soups on, one thing I love about fall and winter, we get to make and enjoy more soups, stews.  This may just be a new comfort food for me.   I have never made or ever tasted Country-Ham Potato soup before.  It's very tasty with a little bite to it.   Made in the morning and served this for dinner that night along with some crusty french bread.  Match made in heaven.   Will I make this again, Yup, sure will.   It's easy to make and we both enjoyed.  I just used dried thyme, and I didn't use 1/2 tsp of the crushed red pepper, I only used about 1/4 tsp and this gave me enough of a bite to this creamy soup. I got this recipe from the Taste of the South's Special Collector's issue, June 2011.  Click on this link and it will bring you to Recipe.com and you can print off the recipe.     Enjoy and Happy Fall                Andi

print recipe for Country-ham potato soup  




Enjoy 


                                                                   

CHILI

Today's recipe is a mild, very easy chili recipe.  I found this at food.com.  I've already made it twice.  Mr. Dick likes hot, spicy food and I prefer not so hot, but with this you can spice it up as much as you want. 

I went last week to stay for a few days with brother Dicka who is living in Brooklin, Maine.   Brooklin is the home of our father.  He was a lover of the sea and loved all the wonderful foods that come from the sea.  Weather was beautiful, and I had a great time.  I made this chili and had some relatives over for dinner one night.  Brother Dick has a stove just no gas line hooked up yet. So I used his small electic skillet to cook the onions and peppers and in small batches I cooked the ground beef.  It worked. Want something bad enough you can always find a way.....................Enjoy    

food.com

1 onion, chopped 1 bell pepper, chopped 1 (14) ounce can stewed tomato's 4 (8) ounce cans tomato sauce 1 (14) ounce can ranch style beans 1 (14) ounce can pinto beans 1 (14) ounce can Rotel diced Tomato's 1 (1.25) ounce package McCormicks Mild Chili seasoning mix 2 pounds ground chuck Serve with corn bread and sprinkle cheddar cheese over the top.......  PRINT RECIPE Using your skillet or large pot add a little butter, or oil and add the chopped onion and green pepper.  Saute' this for a few minutes or until soft.   Add the ground chuck and cook until no longer pink.   Strain this and place in your large crock pot. My mixture was at the rim. Then open all the cans and empty juice and all in the crock pot and open the package of chili seasoning and add to the crock pot and stir.   Allow to cook for 6-8 hours on low heat.  Serves 12 and freezes well.

SKI COUNTRY VEGETABLE SOUP

My love of soups continue with another fast and easy soup to prepare.  Found this recipe in the Farm Journal "Great Home Cooking in America". I purchased this cookbook at a local antique store.  Copyright 1976.  An Italian version, of beans and tomato paste.  One more soup to add to my recipe collection.  Enjoy and happy cooking   Andi  

2 LBS OF STEWING BEEF, Cut in 1 inch cubes

1 (6 ounce) can tomato paste

1 (10 ounce) can condensed french onion soup

5 cups water

1 1/2 tsp salt

1 tsp dried basil leaves

1/4 tsp pepper

2 cups sliced pared carrots

1 cup sliced celery

1 (1 pound) can green beans or french style green beans

1 (15 ounce) can kidney beans

1/2 cup grated Parmesan cheese

optional:  a handful of small cooked pasta 

In your dutch oven add the meat, (no browning necessary) add the tomato paste, onion soup, water, salt and the spices and whisk this together.  Bring this to a boil and then reduce the heat and allow to cook for about 1 1/2 hour or until the meat is tender.   Add the carrots, celery, un-drained green beans and the un-drained kidney beans.   Continue to simmer for about 30 -40 minutes or until the carrots and celery are tender.   Serve in large bowl with grated Parmesan cheese over the top along with some crusty bread................yummy  

PRINT RECIPE   

Happy Cooking   Andi

TACO SOUP

It's cold and burr in Maine, with temps below zero.... this Taco soup hit the spot this weekend. It's so easy to make,  if you can open a can then you can make this hearty, tasty soup. What else do we expect from Paula.  It's delish, do you like chill?  If so then you would enjoy this soup.  It make a hugh pot serves 12-16 people, made in the crock pot so what can be easier.  The page reviews were postive for the soup, so I made the ingredient list and off to the market I went.  I also tried a new recipe for cornbread made with light brown sugar.  This will be my new go to for both the taco soup and the warm corn bread.   Happy cooking my friends..............Andi  

Paula Deen's Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans
1 (15 1/2 ounce) can pink kidney beans
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) Mexican-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomatoes with chiles ( I used rotel)
1 (4.6 ounce) can sliced black olives, drained
2 (4 1/2 ounce) cans diced green chiles
1/2 cup sliced green olives
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch salad dressing mix

Garnish:
Corn chips
Sour cream
Grated cheese
Chopped green onions
Pickled jalapenos

Serves 12 -16 people

Brown the ground beef along with the 2 cups of diced onions. Drain the fat then transfer to a large stock pot or a large crock pot. Add the remaining ingredients and mix well. If using the crock pot allow to cook on low for 6-8 hours. If using a large stock pot cook over low heat for about 1 hour. Use the garnish to your finished soup and enjoy................

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THE LADY'S CHICKEN NOODLE SOUP

The Lady's Chicken Noodle Soup
Paula Deen & Becoming Betty 
becomingbetty   &   paula-deen



I love Paula Deen, In my wildest dreams could I be "Andi Deen" of the North?
Here is a Chicken Noodle soup that came out wonderful, the best I have ever made. I sure will be making this again and again. Go to the store and get all the ingredients to make this.   I am sure you will enjoy this on a cold winters day in Maine, sick or not who doesn't like hot chicken noodle soup.  It's time again for the "Crazy Cooking Challenge" with Tina.  This month's pick is go out into blog land and find a Chicken Noodle soup.  I had seen Paula's soup on a blog so off I went in search for it.  It was found on the blog "Becoming Betty"  yahoo.  This is the best soup...trust me.... Happy Cooking    Andi  

This is how I made the soup:

Stock:
2 1/2 to 3 lb chicken 
3 1/2 quarts of water
1 onion, peeled and diced
2 tsp Italian Seasoning
3 cloves of garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and fresh black pepper

In a large pot add the chicken cut up in pieces. Add all the other ingredients and cook the chicken for about 35-45 minutes. Remove the chicken to a platter and allow to cool. Using a spotted spoon remove as much of the onion as possible and the bay leaves. You should have about 3 quarts of stock left. When the chicken is cooled pick those bones until clean. Discard the skin, bones and cartilage. Set the picked chicken aside.

Soup base:

2 cups of sliced carrots, I will add more next time.
2 cups of sliced celery, include the leafy tops of the celery
2 1/2 cups of uncooked egg noodles
1 cup sliced mushrooms
1 tbsp of dried parsley or 3 tbsp of fresh chopped parsley
1/3 cup of cooking sherry
1/2 tsp of dried rosemary leaves or 2 tsp of chopped fresh rosemary leaves
1 cup of fresh grated Parmesan cheese, optional
3/4 cup of heavy cream, optional
ground black pepper

Bring the stock back to a boil, add the carrots and cook for 3 minutes, add the celery and continue to cook for 5-10 minutes. Add the egg noodles and cook according to the directions on the box. After the noodles are done per box, add the picked chicken, mushrooms, parsley, sherry and rosemary. Add the Parmesan and the cream and cook for another 2 minutes. Enjoy the wonderful Chicken Noodle Soup ..............

Minestrone Soup

Nothing beats the winter  than a bowl of soup.................This soup has the best tasting broth.  The dish is so tasty and warms the bones when the weather outside is so cold.

Minestrone Soup

2 - 2/1/2 lb chuck roast  (I used about 1 1/2 lb of roast) 
2 quarts water
32 ounce box of beef broth
1 large carrot, peeled and sliced
1 medium onion, diced
1 (14 ounce) can of chopped tomatoes, with basil, garlic and Oregano
1 tbsp dried parsley
1 tbsp sea salt and ground pepper
1 (6 ounce) can tomato paste
1 1/2 tsp dried oregano 
1 tsp dried basil
1 zucchini, cut in half and sliced
1 (16 ounce) can red kidney beans liquid and all
1 (16 ounce) can Bush's Boston baked beans
5 or 6 whole sweet Italian sausages, cut in bite size (use the best sausage) 
1 cup of dried noodles

In a large kettle, combine the roast with 2 quarts of water, and cook for 2 -3 hours. Remove the roast and cover and let cool. add your beef broth to the kettle along with everything except the noodles. Simmer about 1 hour, then add the roast which has been cut up in big chunks, and the cooked noodles. ( keep in mind that the noodles may soak up the broth.  I leave them separate and add the noodles to each bowl when I am ready to serve.  You can heat the noodles in the microwave.   

I made this again this past week, I purchased a roast about 2 inches thick, I still used the same amount of liquid but didn't cook as long.  After it was cooked I removed from the broth allowed to cool then cut it in bite size pieces.   Add to the soup and simmer along with all the remaining ingredients.   

                                             Enjoy 

Pasta and Bean Soup

This is a Italian soup, It's thick, hearty and a healthy soup.  Great for a cold winter day.  Serve alone with some crusty bread.  I recently got this cookbook from an antique shop in Arundel, Maine.  Copyright 1976 Great Home Cooking in America.

Pasta and Bean Soup

1 lb bag of dry Great Northern Beans

1 quart of water and 1 quart of chicken stock

2 1/2 tsp salt

1 large, whole carrot

6 strips of bacon

1/2 cup chopped onion

1/2 cup chopped celery

1 small clove garlic, minced

2 1 lb cans of stewed tomatoes

1/2 bay leaf

1/2 tsp dried oregano leaves

1/2 tsp salt and pepper

1/4 cup of water

1 cup of ditalini, or any small macaroni, cooked according to package directions.

Place beans in a pot and cover with cold water and allow to soak  overnight or at least 8 hours.  Drain and rinse.  Combine the beans, 1 gt of water and 1 quart of chicken broth along with the salt and the carrot.  Simmer for 2 hours or until the beans are tender. 

Fry the bacon in skillet until crisp.  Remove the bacon and drain on paper towel. Crumble and set aside.  Reserve 1/4 cup of the bacon drippings. Add to this the onion, celery and garlic.  Do not brown saute' until tender.  Stir in the tomatoes, spices, and 1/4 cup water.  Bring to a boil and then reduce the heat and simmer for 30 minutes.  Meanwhile cook the macaroni and drain, When the soup is ready puree at least 1/2 of this mixture. Chop the carrot into bite size bites. Remove the bay leaf.  Add the macaroni.  Heat thoroughly. 

SPLIT PEA SOUP

Split Pea and Ham Soup
Green Bean N' More


1 ham bone
4 1/2 cups water
1 can chicken broth 14 oz can
2 cups split peas (Yellow or Green)
1 1/2 tbsp butter
2/3 cups chopped green onions
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 tsp sugar
1/2 tsp garlic salt
1/4 tsp thyme
1 tsp salt
1 bay leaf
1/2 tsp pepper
2 1/2 cups milk
1 cup whipping cream
2-3 cups of chopped ham

Place the ham bone in a large pot. Add the water, chicken stock and the peas. Which I rinsed prior in a colander, and bring to a boil over medium heat. Reduce the heat and simmer for 30 minutes stirring occasionally and watching so it doesn't burn on.
Saute the onions, celery, carrots in butter. Add to the soup pot along with the seasonings and continue to simmer the mixture until the peas are very soft, about 45 minutes. Watch and stir frequently. Remove the ham bone, stir in the milk, and whipping cream add your ham. Pick off any pieces of ham that are left on the soup bone.