Winter Bean Soup

I just made a delicious soup (really, like 15 minutes ago!) for my family of 5, and I wanted to escape to my blog for a minute and share it with you!

Sweet basil, parsley, and oregano flavor this steaming, hearty bean soup.

32 oz. (one big box) Natural Chicken Stock
30 oz. (2 cans) Whole Pinto Beans
30 oz. (2 cans) White Beans (can mix Great Northern + other white varieties)
1 lb. Ground Beef
8 oz. (1 small can) Tomato Sauce
1 Whole Diced Sweet Onion
Sweet Basil, Oregano, Parsley (to taste; more Basil and Oregano than Parsley), and 1 clove minced Garlic

Brown the ground beef over medium-high heat in a large pot. Dice and add the onion to the pot, and cook until entirely heated throughout. Mince the garlic and combine with beef/onion mixture. Pour the tomato sauce into the large pot and mix; then reduce heat to medium.

Pour the chicken stock into the pot. Add each can of beans (do not worry about rinsing, just drain), and mix with a large spoon.

As the soup is warming, add a couple dashes of basil and oregano. Also, add a small dash of parsley.

Continue heating to desired temperature. Soup can be served immediately, or simmer it a bit longer for softer beans and fuller flavor. Serve with crusty baguette and a wedge of iceburg lettuce with light dressing.

Yields: 6-8 servings

Time to make: 30 minutes (yay!)

Savory Sausage, Zucchini, and Potato Stew

As Portland is getting record-breaking snowfall, I figured an original steaming stew recipe would be appreciated! Enjoy.

Rosemary and dill flavor this savory sausage, zucchini, and potato stew.

28 oz. (two cans) Natural Chicken Stock
14 oz. (one can) Water
1 tbsp. Olive Oil
¼ cup Half and Half
5-6 Medium Russet Potatoes
1 cup Chopped Turkey Sausage
1 cup Sweet Corn (frozen or fresh)
1 cup Fresh Chopped Zucchini
½ cup Diced Walla Walla Sweet Onion
Rosemary and Dill to taste (approx. 2:1 ratio

Pour the chicken stock and water into a large pot; then place it on the stove over medium heat. Begin peeling and dicing the potatoes. Add potatoes to the liquid base, and then turn the heat to high.

While the potatoes are cooking, chop up the zucchini and Walla Walla sweet onion, then fry them with olive oil over medium-high heat in a skillet.

When thoroughly cooked, remove the zucchini and onion and place them in the large pot with the liquid base and potatoes. Add the corn and sausage. The potatoes should now be soft but not mushy.

Bring the soup to a boil, and then reduce the heat to medium-low. Add the half and half, and then season with rosemary and dill. Simmer until the soup is at your desired temperature.Yields: 5-6 servings

Time to make: 1 hr