Sausage Beans Roasted Vegetable Soup

What makes this sausage, beans and roasted vegetable soup so delicious?  Red bell peppers, tomatoes and garlic are roasted, then blended with a vegetable broth and seasoned with a herb bouquet garni--creating a beautifully rich yet subtle flavor-filled soup base.  Sweet Italian sausage and a Vidalia onion add a layer of sweetness and texture along with cannellini beans.

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White Chili With Salsa

This white chili recipe is spicy with a hot salsa, then mellowed a bit with Monterrey Jack cheese. Ground chicken and cannellini beans are the main ingredients, making this a delicious chili alternative to the classic ground beef and red beans.
 

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The Recipe:
Serves 4

Ingredients for White Chili:

  • 1 Tbsp vegetable oil

  • 1 small onion, chopped

  • 1 pound ground chicken

  • 1 large garlic clove, minced

  • 1/8 tsp cayenne pepper

  • 1 tsp chili powder

  • 1 tsp cumin

  • 3/4 tsp oregano

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper

  • 1/2 to 1 whole jalapeno pepper, seeded and diced

  • 1/2 cup salsa (medium or hot)

  • 1 - 15 oz can of cannellini white beans, juice drained

  • 4 cups chicken stock (or 2 - 14 oz cans)

  • 1/2 cup shredded Monterrey Jack cheese

See just how easy it is to make white chill. 

Preparation for white chilli:

In a heavy stock pot, heat vegetable oil over medium high heat.  Stir in onions and garlic.  Saute until translucent.  Mix in ground chicken, stirring and breaking it up with a wooden spoon.  When chicken is cooked (about 5-10 minutes), add cayenne pepper, chili powder, cumin, oregano, salt, and black pepper.  Stir in seasonings.  Then add salsa, cannellini beans and chicken stock.  Bring to a boil then turn heat down to simmer the chili for about 20 minutes.  Stir in Monterrey Jack cheese and turn off heat.

Garnish with sour cream and chopped spring onions.   


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Enjoy!

You May Be Interested In These Poultry Recipes Too!

Nine Vegetables Summer Soup With Sun-Dried Tomato Pesto

This summer soup is loaded with vegetables, nine to be exact, plus haricot and broken fettuccine.  An excellent chicken stock provides the seasoning, and a sun-dried tomato pesto makes every bite just pop right in your mouth.  Serves 10-12.

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The Recipe

Ingredients for the nine vegetable soup:

  • 1 tablespoon vegetable oil

  • 2 medium or 1 large yellow onion, coarsely chopped

  • 2 large garlic cloves, smashed and finely chopped

  • 1 - 16 oz whole tomatoes, drained and chopped

  • 1-1/2 quarts chicken or vegetable stock (The stock is the seasoning for this soup. So be sure to use an excellent stock or make your own.)

  • 4 carrots, thinly sliced

  • 2 white potatoes, diced

  • 4 leeks (white parts only), thinly sliced

  • 2 large stalks celery with leaves, thinly sliced

  • 2 cups (10 oz) sliced green beans

  • 1 medium zucchini, cut into 1/2 inches

  • 3/4 cup broken spaghetti or fettuccine (about 2-1/2 inches)

  • 1 cup dried navy beans, soaked and then cooked until tender and drained.

Ingredients for sun-dried tomato pesto

  • 3 garlic cloves

  • 2 cups fresh basil leaves

  • 1/2 cup freshly grated Parmesan cheese

  • 1/3 cup pine nuts

  • 1/2 cup extra virgin olive oil (or 2 tablespoons olive oil if you choose the option to add the hot soup liquid)

  • 1/4 cup hot soup liquid (Optional! Note to reduce olive oil when using this method)

  • 1/2 cup sun-dried tomatoes, chopped

  • Salt and fresh ground pepper to taste

Preparations for the soup:

Pour vegetable oil in a frying pan to a moderate heat.   Add onions, stir and cook for about one minute.  Add garlic, stir and cook for another minute.  Add tomatoes, cook and stir for about 8 minutes.

In a soup pot, bring stock to a boil.  Add carrots, potatoes, leeks, celery and the onion and tomato mixture.  Simmer for 15 minutes.  Add green beans and fettuccine.  Continue to simmer for about 5 minutes.  Then add zucchini and simmer until slightly tender (about 3-5 minutes). Take care not to overcook the zucchini or you will have mushy zucchini!

Preparation for the sun-dried tomato pesto (options also listed):  

In a food processor, add all ingredients, except the sun-dried tomatoes, and blend until smooth.  Add the sun-dried tomatoes.  Adding the sun-dried tomatoes at the end makes the pesto chunky with bits of the tomatoes.  If a totally smooth pesto is desired, add the sun-dried tomatoes at the step for blending.

For a quick pesto sauce, you can of course purchase from such places as Costco.  In which case, just add the sun-dried tomatoes.   


Enjoy!

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