It's almost April, and Easter is this weekend, but it still feels like winter here. There's still snow on the ground and it has been so cold. I really hope it warms up soon, I can't wait until spring arrives! But in the meantime, I keep making warm and hearty soups for dinner.
This sausage and cabbage soup started out with me saying "I have sausage in the freezer and leftover cabbage...what can I make with that??" I came up with this soup, and to be honest I was a little iffy about it as I was cooking. I was doubting if my family was going to eat it. But, I should have had more faith in my cooking abilities: both of the boys loved it. And my husband gobbled it up and told me that I should add cabbage to my chicken noodle soup, too. I don't think I'll be adding cabbage to all my soups, but it does taste good in this one!
What you need: for about 10 servings
- 8 oz Great Northern beans, soaked overnight or quick soaked according to package directions
- medium onion, chopped
- 3 carrots, chopped
- 12 oz cooked sausage, sliced thinly
- 3 cloves garlic, minced
- 1 small head of cabbage (about 1/2 of a medium or large head) Remove outer leaves and core, then chop
- 4 cups water
- 14 oz can diced unsalted tomatoes, undrained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried parsley flakes
Let's get cooking:
1. Drain soaked beans, then add to a medium pot with enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer 1 1/2 to 2 hours until soft.
2. Meanwhile, add remaining ingredients to a stockpot. Bring to a boil, then reduce heat and simmer about 1 hour.
3. Drain beans, then add to the stockpot.
Enjoy your delicious soup for dinner!
-Lily
Mmmm, soups really are my family's favorite food all winter. I love how they are cheap, easy, and oh-so-delicious.
We often buy spiral-sliced hams (we actually just bought two, they're on sale right now for Thanksgiving). But after you eat all the slices, you're left with a bone and a bunch of scraps. That's where this great recipe comes in. You save the bone and scraps, and toss them in a stockpot. Add some beans and veggies = super cheap and delicious dinner.
This soup takes about 4 hours total, but it's simmering for most of that time and you don't have to do anything. I usually start this after lunch, and when dinnertime comes supper is ready and waiting!
What you need: for about 10 servings
- 1 lb Great Northern Beans, soaked overnight or quick-soaked
- 1 spiral sliced ham bone and scraps (the assorted pieces that aren't neatly sliced)
- 8 cups water
- 1/2 tsp garlic powder
- 1 1/2 tsp Italian seasoning
- 1/2 tsp ground black pepper
- 2 medium onions, chopped
- 3 carrots, chopped
Let's get cooking:
1. If you haven't soaked your beans, quick-soak them according to the package directions.
2. Meanwhile, in a large stockpot bring 8 cups water and your ham bone and pieces to a boil. Reduce heat and simmer for 1-2 hours.
3. Remove ham bone and fat from the broth. Save any pieces of ham from the bone, then discard. Cut any large chunks of ham into smaller pieces, then add back to the stockpot.
4. Drain beans and add to the soup. Add spices. Bring to a boil, then reduce heat and simmer about 1 hour.
5. Add onions and carrots and simmer about 1 hour.
And that's it, five steps and your soup is ready :)
-Lily
Linked up at some of the great blogs on my sidebar!
It's getting colder, which means it's time for soups and stews! I love making soup for dinner--I get it all prepped during the kids' naptime. Then it can simmer on the stove until we're ready for dinner, and we don't have that crazy hour before dinner when I'm trying to cook, and E wants my attention, and the baby is crying,and my poor husband walks in the door into chaos.
I like to make chicken soup from scratch, which means that the first three steps you're basically making your own chicken stock. Then you strain out the bones and make the soup.
When I buy chicken breasts, I get them with ribs attached. I cut off the breast off for other meals and save the chicken bones/scraps in a ziploc in the freezer. When the bag is full, I make chicken soup!
The total time for this recipe is about 4 hours--but don't worry, most of the time your soup is simmering and you don't have to do anything.
What you need: for 10 servings
- 3 lb chicken bones (one large ziploc full of bones)
- 2 carrots, cut up
- 1 large onion, sliced
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp whole black peppercorns
- 2 bay leaves
- 8 cups cold water
- 1 sweet potato, cut into 1 inch chunks
- 1 1/2 cup medium noodles
- 1 cup frozen green beans
- 2 tsp salt
Let's get cooking:
1. Combine first 8 ingredients (through water) in a stockpot. Cover and bring to a boil, then reduce heat. Simmer, covered, for 2-3 hours.
2. Place a double layer of cheesecloth in a colander, and place over a large bowl. Pour the stock through the colander to strain. Place broth back in the stockpot.
3. Let everything in the colander cool a little so you can handle it. Separate out the veggies, chicken bones, and chicken pieces. Discard the bones. Place the veggies and chicken pieces (I had about 8 oz) back in the stockpot.
4. Add the sweet potato to the soup. Simmer 1 hour, then increase heat and bring to a boil. Add the noodles and green beans. Boil until noodles are cooked.
Enjoy!
-Lily
