Just finished this super soft and cuddly baby girl bear hat.
This is a recipe I have been making for a while now. I think I may have found the original recipe in a magazine about four years ago. Most everyone that tries this, Loves it!
Sausage, Spinach and Bean Soup
- 1½ lbs of mild Italian sausage (give or take a little)
- 4-5 cloves of garlic (peeled and minced)
- 1 small white onion (diced)
- 2 TBS of olive oil
- 36 oz of chicken broth (this can be adjusted to your taste)
- 1½ tsp ground marjoram
- 2 cups of either campari tomatoes or cherry tomatoes (quartered and seeded)
- 12-16 oz of baby spinach
- 2 cans of cannelloni beans (drained and rinsed)
- Cook sausage on the stove top, in a pan with enough water to cover the bottom. When the sausage is almost done (still pink in the center), remove and slice into small half-round chucks. Set these pieces aside.
- In a large pot, saute the garlic and onion with olive oil.
- Once the onion is clear and soft, add in the chicken broth, tomatoes, beans and ground marjoram.
- Bring to a boil and add in spinach. Continue to boil for about 2-3 mins.
- Add in the sausage and reduce heat to a med-high. Allow to boil slightly for about 5 mins.
- Add salt and pepper to taste, serve hot!
I will be making this soup this weekend, and will post pics.
A few people have asked for me for this recipe and I am finally getting around to posting it.
Bad Ash Butternut Squash Soup
2pds Butternut Squash 1/2 tsp ground Cumin
2 med Carrots 3 Thyme Sprigs (1 tsp dried thyme)
1 med white Onion 1 dried Bay leaf
2 ribs of Celery 1 Tbsp minced fresh Parsley
4 large cloves of Garlic 6 slices of Bacon
1 Granny Smith Apple 1/2 cup heavy whipping Cream
3 cups Chicken stock or Broth Salt and Pepper
1/4 cup White Wine (Riesling) pinch of ground ginger
While squash is cooking, Chop onion, carrot, and celery. Set aside. Chop garlic and place in a separate bowl. Set aside.
Peel skin from back of squash.
In a large pot (4 – 6 quart) cook bacon. Set cooked bacon on paper towels and save to use as a soup topping. Pour out half of the bacon drippings.
Lower the heat. Add onions, carrots, and celery to pot to “sweat” (not sauté)
In the meantime, peel, chop and core the apple.
Add in ground cumin and garlic. Turn up the heat slightly and cook for 1 – 2 mins.
Add broth, water, wine, squash, apple, thyme, bay leaf, salt and pepper. Bring to a boil and continue to boil uncovered until the vegetables are tender. About 20 mins.
Discard the bay leaf and thyme sprigs (if fresh thyme used). Puree about 3 cups of soup at a time and return to pot.
While on low heat add cream corn, parsley, whipping cream and a pinch of ground ginger.
Add salt and pepper to your liking.
Heat on medium heat for about 15 – 20 mins stirring occasionally.