WHITE BEAN AND SAUSAGE SOUP
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
- Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
- Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
- To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.
STUMP SOUP
Don't throw away the bottoms of your fresh broccoli, they are very tasty and tender thrown in a soup! I made this soup up so poor broccoli stumps across the world don't get wasted. Hope you enjoy it!
Provided by ChefLee
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large soup pot. Add garlic and jalapeno and saute for 1 minute.
- Pour in water and chicken broth and bring to a boil then add broccoli bottoms and carrots.
- Bring back up to a boil then add Lawry's, pepper, crushed red pepper, lemon juice, ginger, and barley.
- Boil for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 338, Fat 5.8, SaturatedFat 0.9, Sodium 695.7, Carbohydrate 59.5, Fiber 19.2, Sugar 10.4, Protein 21.7
STUMP
Make and share this Stump recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Simmer the vegetables in boiling water in a saucepan for 30 minutes or until soft.
- Drain well.
- Mash the vegetables with the butter and milk.
- Reheat gently and season to taste.
- Serve hot.
Nutrition Facts : Calories 137.3, Fat 4.6, SaturatedFat 2.7, Cholesterol 13, Sodium 73.1, Carbohydrate 21.8, Fiber 4.3, Sugar 6.2, Protein 3.6
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