Kale, Sausage, and Cannellini Bean Soup

This soup does not photograph well but it is so delicious. In fact, I could go for another bowl right now! 

This recipe comes from my Bible study, "What Love Is" by Kelly Minter. This is my kind of Bible study, learn about God AND yummy food! I had the ladies in my small group over to try out the recipes. Unfortunately, the weather didn't cooperate and a blizzard prevented them from joining us. However, some local college students were already out and decided to come over. I enjoy living near the university and the opportunities it opens up to our family.

Kale, Sausage, and Cannellini Bean Soup

By Kelly Minter

1/4 cup extra-virgin olive oil

6-8 cloves garlic, thinly sliced (I used 1 tablespoon minced)

2 teaspoons dried oregano

1 (6 ounce) can tomato paste

2 tablespoons red wine vinegar

shaved parmesan cheese for on top

2 (15 ounce) cans cannellini beans, drained

2 1/2 quarts chicken stock, more if you want a brothier soup

1 lb Italian sausage (Kelly prefers 4 sausage links, I used ground)

1 large bunch kale, large ribs removed, chopped (I could only find baby kale which worked well)

1. Cook sausage in a stock pot. I then put it in a crockpot since I was having a luncheon the next day.

2. Add oil to stock pot.

3. Add garlic and oregano, saute until translucent.

4. Add vinegar and tomato paste, cook another minute until the oil and paste has blended together.

5. Add beans and stock. Bring to a simmer. (I added everything to the crockpot at this point).

6. Add sausage. Kelly recommends adding kale 30-45 minutes before serving so kale isn't overcooked.

7. Season with salt and pepper to taste. Garnish with cheese.

Easy slow cooker chicken tortilla soup

There are a lot of recipes online for chicken tortilla soup, but wanted to share our version, which we eat often because it's delicious, economical, and super easy.

We usually substitute home-canned tomatoes for cans of Ro-Tel, but the basic ingredients are this:

2 chicken breasts
2 cans (14 oz) Ro-tel (you can also use two cans diced tomatoes if you don't like Ro-tel)
1 can black beans
2 cups frozen corn (or canned, or fresh, but probably not creamed)
Chili powder
Cumin
Garlic powder
Salt
Pepper
Optional items: Cilantro (dry or fresh); Tortilla chips for garnish.

How we make it: At night, before going to bed, put the chicken in crock-pot and cover with water by 1 to 2 inches. In the morning the chicken can be shredded with a fork; then add both cans of tomatoes and the black beans (drained). Add corn. Add spices. I'm bad about measuring spices, but a reasonable starting place is 2 tsp each of Chili powder, cumin and garlic powder; 1 Tbs salt; and a few dashes of pepper.(Since we often garnish with salty tortilla chips, we often reduce the amount of salt.) Stir all the ingredients together and set crock pot for desired time; we usually do 8 hours, so that it's waiting and ready for supper.

Variations: We often used leftover turkey or chicken to make this soup; in that instance, you can follow the recipe as stated (minus cooking the chicken overnight) but add 2 to 4 cups of chicken broth in along with the cooked meat.  Also, the recipe is pretty accommodating, so adding things like peppers or onions works well.

Want it sooner?: We've also made this on the stove top, if we want to eat it sooner rather than later. In that case, put the chicken in a stock pot, cover with water, and bring to a boil. Allow to cook about 20 minutes; then remove chicken and allow to cool to the point where it can be cut up. Return chicken to pot, along with the other ingredients, bring to a boil, then allow to simmer for an hour or more.

Serves: 6 to 8.

Ham Chowder

I found this recipe on the internet when trying to come up with an idea to somehow use the leftover ham we had from a previous dinner. I also happened to have some leftover carrots, celery, & potatoes to use too. To see the original recipe, click here.

Ham Chowder

Ingredients

• 5 potatoes, cubed
• 2 onions, chopped
• 2 cups ham, diced
• 3 stalks celery, chopped

• 1 (15 1/4 ounce) can whole kernel corn, undrained (I had frozen on hand so that's what I used instead)
• 2 tablespoons butter (or margarine)
• 1/2 teaspoon salt (adjust to taste)
• 1/8 teaspoon pepper (adjust to taste)
• 2 chicken bouillon cubes
• 2 cups approx water (enough to cover)

• 1 (12 ounce) can evaporated milk

Directions

In slow cooker place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper. Add water to cover and add two bouillon cubes.

Cook on low setting for 8 - 9 hours. Stir in the evaporated milk, and continue to cook for 30 more minutes.

White Chicken Chili

I originally found this recipe on the back of a can of Bush's Great Northern Beans but have changed the recipe a little. To see Bush's recipe, click here. My version is a little thinner & has more broth to it, but since I make it totally in the crock pot, it's pretty easy to just through together quickly.

White Chicken Chili

1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies
2 teaspoons ground cumin

1 teaspoon chili powder
2 cans (16 ounces) Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast I usually put frozen chicken breast with as much water as I need for broth in the crock pot the night before. This way, the chicken's done & my broth is ready without having to buy some.

Cilantro (fresh or dried) to taste
Garlic to taste

Shredded Monterey Jack cheese

Place all the above ingredients (except for cheese) in a large crock pot & cook on high for at least 4 hours or low for 8 hours. Serve with cheese.

Baked Potato Soup

This recipe comes from my friends in Wichita. It's a very hearty, filling soup. I try to lighten it by serving it with broccoli. You can also add some cooked, pureed cauliflower to help boost the vegetables in each serving.

Baked Potato Soup

8 baked potatoes, diced

2 sticks butter (to lighten the recipe further, you could probably cut it to 1 or 1 1/2 sticks)

2 onions, diced

3-4 cups chicken broth

1/2 cup flour

1 pound velveta

1 pint whipping cream

(I add about 1 teaspoon chopped parsley & 2 teaspoon minced garlic)

In a large pot, melt butter. Add onions, saute until soft. (I add some minced garlic at this point.)

Combine flour & enough chicken broth to onions. Cook stirring constantly until thickened.

Add potatoes, cheese, & whipping cream; heat to serving temperature. Season to taste with salt, pepper, parsley, or any favorite seasonings. Serve with broccoli, shredded cheddar cheese, & bacon crumbles.

Ratatouille Stoup

I've been trying to come up with new recipes using the vegetable from our garden. This recipe was adapted from Rachael Ray's recipe.

Ratatouille Stoup

1 eggplant, peeled & sliced

1 zucchinni, sliced

1 summer squash, sliced

1/2 onion, sliced

28 oz crushed tomatoes

1 can garbanzo beans, drained

1 cup instant rice

3 cups chicken broth

garlic & Italian seasoning to taste

Brush vegetables with olive oil or pan spray, season, and broiled until tender but make sure to watch them because they can burn quickly! Meanwhile, cook rice in 1 cup of broth & some of the seasoning by following package directions.

In a stockpot add beans, tomatoes, & remaining broth. Boil on high for 10 minutes adding vegetables as they finish cooking. Add rice & season to taste, turn heat down to low & simmer another 10 minutes.

Black Bean Soup

Since it has been freezing temperatures around here until lately, we've been eating a lot more soup. This recipe I originally found on a website (see below for link to original recipe) but I modified it so that it would be thicker & more of a meal. It's incredible quick & easy to make with a lot of flavor & is a healthier option.

If you know how I cook then you'll know that the ingredients below are my best guess at how much I really use when making this recipe. I usually just throw ingredients into the crockpot & not worry about it until supper time. I recommend playing with the recipe until you find a mix of ingredients that you enjoy.

Black Bean Soup

2 cans black beans

1 cup salsa

1 can rotel (chopped tomatoes with chilies)

1/2 cup corn

1 tablespoon cilantro

1 teaspoon chili powder

1 tablespoon cumin

1 box chicken/vegetable stock

In a blender/ food processer, blend 1 can of black beans with salsa & some stock until smooth. In a crock pot or stock pot, mix the remaining ingredients with blended mixture & heat over medium heat until heated through. If using a crockpot, heat on low for 8-10 hours or high for 4-6 hours.

Want to see the original recipe? Click here.