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.


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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Corn Chowder Bacon And Sun-Dried Tomatoes

Anytime of the year is a good time for a hearty corn chowder!  But it seems particularly tasty in the fall as we adjust to cool days and nights. This corn chowder is seasoned with crispy bacon, extra sharp cheddar cheese and then spiked with bits of sun-dried tomatoes.  

Corn Chowder With Sun-Dried Tomatoes

Corn Chowder With Sun-Dried Tomatoes


A bowl of hearty corn chowder is then garnished with lots of delicious crispy chopped bacon.

The Recipe
Serves 6-8

Tool:  4-5 quart dutch oven, preferably cast iron


  • 7 slices of fried bacon, diced

  • 2 small yellow onions, chopped

  • 3 garlic cloves, minced

  • 2 Tablespoons of butter

  • 3 Tablespoons of flour

  • 3 cups of chicken stock

  • 1 teaspoon of salt, preferably Kosher salt

  • 1 teaspoon of fresh ground black pepper (or add fresh ground white pepper at serving)

  • 1 large white potato, diced (russet or Yukon gold, whichever is available)

  • Sun-dried tomatoes, chopped 2.5 ounces (73 grams)

  • 2 pounds frozen corn (453 grams each). If you use fresh corn, you'll need 10 ears. You can also use a mixture of small white corn and yellow corn.

  • 2 cups of half-and-half milk

  • 1 cup (83 grams) of white sharp cheddar cheese, shredded

  • Optional: 3/4 cups of white sharp cheddar cheese, shredded for additional garnish

  • Optional: If you like a little heat, add cayenne pepper to taste.


In a 5 quart stock pot, fry bacon to a brown crisp.  Leaving about 1-2 tablespoons of the oil in the pot, remove bacon to a plate lined with a paper towel.  Add onions and cook to almost translucent, about 4 minutes.  Add garlic and cook for 1 minute.  Push onions and garlic to one side of the pot.  

Melt butter to just a few bubbles.  Add flour and stir to create a roux.  Add salt and pepper.  Add chicken stock and bring back onions and garlic back into the mixture. Add potatoes, bring to a boil and simmer for 10 minutes.  Add corn, sun-dried tomatoes and cook for about 5 minutes.  Add half-and-half milk and cheese.  Cook for about 5 minutes until cheese melts. 

While chowder is cooking its last 5 minutes, chop the bacon.  Serve chowder in a soup bowl or soup cup.  Garnish with bacon.  For a more cheesier flavor,  garnish with the additional shredded cheese.

This corn chowder recipe serves 6-8 people, so there is plenty to share with friends and freeze to eat another day.

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Corn Chowder

Corn Chowder


Related Posts:

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.



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.   



Penne Pasta And Prosciutto Salad

The pasta salad loaded with penne pasta, prosciutto ham, basil pesto and black olives is simple to make.  Delicious.  And summer fresh.  Serves four.


The Recipe


  • 2-1/2 cups penne pasta, cooked al dente

  • 3-1/2 oz prosciutto ham, diced

  • 1/2 cup roasted bell peppers, sliced*

  • 1/4 - 1/2 cup black olives, sliced

  • 2-3 Tbsp basil pesto

  • 1/2 cup (or more) shaved Parmesan


Cook the pasta following instructions on the box.  While pasta is cooking, dice the prosciutto. Slice the roasted bell peppers and black olives. Shave the Parmesan cheese.  After the pasta has cooked, rinsed and cooled a bit.  Lightly toss the ingredients, except the shaved Parmesan, in a large salad bowl.  Serve in salad bowls, topped with shaved Parmesan. 

Want to try a different flavor?  Substitute the roasted bell peppers with sun-dried tomatoes. 

*Notes.  You can purchase roasted bell peppers.  But why not have fun and just roast your own.  It's easy, whether under a broiler,  on a stove-top burner or on a grill.  Click on this image to watch a video from All Recipes and learn just how easy it is to roast peppers:   


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London Broil Roast Beef Salad And Horseradish Dressing

This London broil roast beef salad is wonderfully fresh, quick and easy to make--and so very delicious. Add hot buttered roles and a glass of wine to complete the feast.  The recipe is for one but can easily be increased for two or more.

London Broil in the U.S. versus Flank Steak:

I had purchased the roast slices from my local deli store.  Note that London broil, in the U.S., is a flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then thinly sliced across the grain.  The term is also used for a various thick cuts of meat including sirloin tip and top round. -from Food Lover's Companion, Third Edition by Sharon Tyler Herbst.

The Recipe:


  • Slice of London broil roast beef, cut about 1/4" thick. and then cut into strips

  • Lettuce, your choice (I had used leafy green lettuce.)

  • Red onions, sliced

  • One Hard boiled egg

Adjust salad quantity for the number of people you'll be serving.

Horseradish Dressing

  • 1/3 cup Miracle whip or mayonnaise

  • 1/3 cup sour cream

  • 3 Tablespoons freshly grated horseradish (Add a litte more if you want more of a bite.)

  • 1 teaspoon white wine vinegar

  • Salt and pepper to taste

Mix ingredients.  Store in tight container, chill.  Yields 3/4 of a cup.     




Sandwich Idea: Smoked Beef Brisket And Caramelized Onions

This smoked beef brisket with caramelized onions is a perfect match for the hearty appetite.  Read below to find out my short cut for making this a quick and easy sandwich.

Yes, I took the easy way to make this sandwich.  And why not!

  • Bread. From the bakery, purchase a 12" long fresh dough role. Following instructions, for baking. When bread is cool enough to handle, split it down the center and gently mashed the soft inside dough just enough to make room for the smoked brisket. Add a little miracle whip or your favorite dressing to the bread. Then cut the role into two 6" halves.

  • Smoked Beef Brisket. From Costco or some other reliable food store, purchase a beef brisket already smoked and sliced. Following instructions to heat the brisket. If necessary, slice it again into julienne-like strips. Pile the strips inside the role.

  • Caramelized Onions. Slice a large sweet onion, such as a Vidalia, into medium sized rings. But do not separate the rings. Saute the onions in butter until soft and brown. As the onions become soft, the rings will separate when you turn them. Pile the caramelized onions on top of the beef brisket slices.

Optional:  Top the beef brisket slices with a slice of your favorite cheese.  Zap it in the broiler just enough to melt the cheese a little.  Then add the onions. 

*You can of course smoke your own beef brisket.  There are lots of instructions on the internet.  Or you can try this one from Kingsford charcoal (and no, I'm not affiliated with Kingsford),



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Make This Easy Fruit Salad

Keep It Simple.  Keep it refreshing with this easy fruit salad.

This fruit salad is so easy, refreshing and just down right delicious!  I only wish I had thought of it.  Alas, I didn't.  I did, however, substitute some fruits with what I like, as can you. The dressing is just honey and lime juice.  You can find the basis for this recipe on My Recipes under "Tropical Fruit Salad.


After selecting and cutting your preferred fruits,  just pour a light salad dressing mix of three tablespoons of honey and two tablespoons of lime juice.   Note: you will want to chill the fruit mix and then pour the dressing on it.

As you can see, I chose kiwi, oranges (cut into small segments), carambola (start fruit), raspberries topped with coconut.



Shrimp And Papaya Salad With Greek Yogurt Dressing

This is such a simple and refreshing salad.  The Greek yogurt salad dressing includes the wonderful flavors of lemon and honey and a touch of poppy seeds, a perfect marriage with the sweetness of the red papaya and subtle taste of the steamed shrimp.  Serves 2 


Of course, start with the freshest ingredients.  I just love the colors and aromas of the fresh papaya and strawberries.  
That red onion was definitely on the attack, so I only diced a little of it.


Plate it!


Pile the papaya, strawberries and red onions on a bed of lettuce of your choice.  
Add the steamed shrimp.  Then drip the delicately tangy dressing over all of it.


The Recipe:

Salad Ingredients:

  • Shrimps, cleaned and precooked, preferably wild caught shrimps or 31-40 ct, about 12 shrimps

  • Red papaya, 1 cup cubed

  • Red onion, 1/4 cup diced

  • Strawberries, 8 large ones cut into quarters

Pile salad ingredients on a bed of lettuce and add a lemon wedge.

Salad dressing

  • Greek yogurt, 1 cup

  • Honey (wildflower), 2 Tablespoons

  • Orange juice, 1 Tablespoon, fresh or natural

  • Fresh lemon juice, 3-1/2 Tablespoons

  • 1/8 to 1/4 teaspoon poppy seeds (optional)

For salad dressing, combine ingredients.  Gently stir until well mixed.  Yields 1 cup of dressing.  


Would you like a bite?


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