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.
Even though it's March, it was snowing yesterday--and we have about a foot of snow still on the ground! Weather like this makes me crave comfort foods like this yummy chili. It's warm, hearty, and so delicious.
Mmm, peppers, tomatoes, onions--chili has lots of veggie goodness, plus plenty of healthy and filling beans. I like to start with dried beans because I like to control the salt in my dishes, and because I like texture better. But, if you're in a hurry you can substitute canned beans. You can also make it in the crockpot all day and come home to delicious chili waiting for you.
Ingredients: For about 8 servings
8 oz dried kidney beans
4 oz dried Great Northern beans
4 oz dried black beans
12 oz ground beef
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, minced
Two 14.5 oz cans no-salt-added diced tomatoes, undrained
8 oz can no-salt-added tomato sauce
1 tsp salt (if using canned beans, I would start with 1/2 tsp and add more if needed)
1 to 3 tsp chili powder, to taste
1/2 tsp dried basil
1/2 tsp black pepper
hot sauce to taste
Note: if using canned beans, substitute two 15 oz cans kidney beans, rinsed and drained
Let's get cooking: 1. Rinse and soak dry beans overnight (or quick soak) according to package directions. Drain beans, then place in a pot with enough water to cover the beans by at least 1 inch. Bring to a boil, then simmer about 1 1/2 to 2 hours, or until soft. 2. In a large skillet, cook the ground beef until meat is cooked through. Drain fat. Remove from skillet. 3. In skillet, cook onions, peppers, and garlic until soft.
4. In a stockpot, combine the ground beef, onion, peppers, garlic, tomatoes, and tomato sauce. Add the cooked beans and spices. Bring to a boil, then reduce heat. Simmer 1 hour. Slow-cooker directions: Follow directions as above. In step four, combine the ingredients in a slow-cooker. Cook on high for 8 hours or on low 4 hours.
Since I
have one- and three-year-olds, I don't make my chili very spicy.
Instead, after we've dished up our chili, my husband and I add hot sauce
to taste. This way, each person controls how spicy it is.
Enjoy your hot, hearty, homemade chili! -Lily
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