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Finally got around to making split pea soup in the crock pot with beer bread for dipping. The peas need to hurry up & get soft enough to mash!! For dessert I just made no bake chocolate oatmeal cookies. Hubby is going nuts waiting for everything to be ready!!
We made this Italian Sausage soup that is to die for. The original recipe was out of Food and Wine...but we modified it (mainly to add more garlic and adjust the herbs) . Can I post a recipe here???
try this...easily doubled.
* 1 pound sweet Italian sausage, casings removed
* 1 cup chopped onion
* 4 cloves garlic, minced
* 5 cups beef/chicken/veg broth...your choice!
* 1/2 cup water
* 1/2 cup red wine
* 1 large can diced tomatoes
* 2 carrots, diced
* 2 celery stalks, diced
* 1 tablespoon packed fresh basil leaves
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 1/2 cups sliced zucchini
* 1 15 oz can red kidney beans
* 8 ounces fresh tortellini pasta
* 3 tablespoons chopped fresh parsley
Directions
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain off all but 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings for 3 min. Add carrots and celery and cook for 2 more min. Stir in broth, water, wine, tomatoes, basil/oregano/thyme, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim any fat from the soup. Stir in zucchini, beans and parsley. Simmer covered for 10 more minutes. Add tortellini and cook 10 minutes more. Sprinkle with Parmesan cheese on top of each serving.
Chili sure is sounding good with ice forming in the birdbath.
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