Clear Your Sinuses Spicy Sausage Cannellini Bean Chili
Have a cold? Clogged up schnoz? Well this spicy sausage cannellini bean chili will make your nose run. And you will gladly catch it. This chili is a friend and family favorite and depending on who eating, I can adjust the spice levels as not to cause red faces and gasping after the first spoonful. The recipe I’m sharing here is the moderate for us. We like things on the spicy-side in this household so be aware.
This recipe is super quick, easy, and tastes so good. It is a perfect pantry meal. I always stock my pantry with onions, various types of canned tomatoes, and beans. All I usually have to pick up is the sausage. I like the sausage without the castings. Just dump and brown and don’t have to worry about removing the castings. As for the canned tomatoes, stewed tomatoes are good; however, regular diced tomatoes will work well. The recipe is a 30-minute meal making it the perfect cooler weather meal for weekdays and weekends. It feeds a crowd and is super for potlucks. You can add sour cream or cheddar cheese as toppings serving with corn bread or tortilla chips. The soup always tastes better the next day.
What is your favorite chili recipe?
Spicy Sausage Cannellini Bean Chili Recipe
- 1 large or two small/medium onions diced
- 1 14oz. package hot Italian sausage
- 1 1/2 heaping teaspoons dried oregano
- 1 1/2 heaping teaspoons ground cumin
- 1 1/2 heaping teaspoons chili powder
- 1/2 teaspoon salt
- 1/8 – 1/4 teaspoon crushed red pepper
- 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
- 1 (15.5-ounce) can cannellini beans or other white beans, drained
- 1 (4.5-ounce) can chopped green chiles, undrained
- 2 large garlic cloves, minced
- 2 cups water
- Combine diced onion and turkey sausage in a Dutch oven, and cook over medium-high heat until browned, stirring constantly.
- Stir in the spices and remaining ingredients then bring to a boil.
- Reduce heat simmering for 30 minutes, stirring occasionally.
6 Ingredient Sausage Gnocchi Soup in 20 Minutes
Do not open a can of soup tonight when you can make this six ingredient Sausage Gnocchi soup! This recipe beats canned soup any day for taste and connivence. While you will still need a can opener, you will not need a chopping board. The beauty of recipe is that it is so simple to make. And often out of items in the pantry. Always good to have canned tomatoes, frozen veg, broth, and pastas in the pantry. It makes for quick and easy soups.
Sausage Gnocchi soup is one of these go-tos for super quick meals when you are on the move. It is great for nights where you need hot, filling food between schoolwork and soccer matches. The recipe is forgiving. You have add different kinds of broths. You could use turkey sausage instead of pork. Even mild sausage over hot. Different cans of tomatoes. If you don’t have gnocchi, then swap out another pasta. It is up to you and it will all taste good.
I prefer hot Italian turkey sausage, it is not easily found where I live. So I use the hot Italian pork sausage. Both work well. I like using beef broth in this recipe; because, it gives the broth with the canned Italian tomatoes a richness while hot Italian sausage brings some heat. While it is quick dump and bring to a boil soup, it is best to start it earlier allowing the flavors to blend waiting the last moment to put in the gnocchi. Sometimes if you leave the gnocchi in there too long, it gets a gummy texture.
Enjoy this simple and satisfying soup on a busy fall evening when everything is going on.
6 Ingredient Sausage Gnocchi Soup Recipe
- 1 package of hot Italian sausage
- 4 cups water
- 1 16-oz package gnocchi
- 2 14-oz cans beef broth
- 2 14.5-oz cans Italian-style tomatoes
- Grated fresh Parmesan cheese
- Remove the castings from the sausage.
- Heat large Dutch oven over medium heat.
- Cook sausage until it is brown and crumbled.
- Add water, gnocchi, broth, and tomatoes.
- Bring to a boil then simmer on low for 15 minutes.
- Serve with grated fresh Parmesan cheese
Slow Cooker Portuguese-style Seafood Soup
Nothing is nicer than a hearty soup as the weather cools to fall then winter. Slow Cooker Portuguese-style Seafood Soup is a recipe that will warm your insides. The aroma coming from this recipe in the slow cooker says, “welcome home!”
The ingredients are straight forward and flexible: potatoes, onions, broth, crushed tomatoes, spices, and seafood. What’s nice about this recipe is that it is a dump and go. You can chop the onion and potatoes the night before and thaw the seafood in the fridge during the day then an hour before serving drop the seafood into the slow cooker. The combination of spices, broth, and tomatoes makes a rich broth to the stew. The addition of red pepper and red pepper flakes gives it a degree of heat.
Slow Cooker Portuguese-style Seafood Soup Recipe
- 1 pound yellow potatoes, cut into bite size pieces
- 1/2 cup white onion chopped
- 1 teaspoon dried thyme, heaping
- 1 teaspoon dried basil, heaping
- 1 teaspoon dried oregano, heaping
- 1/2 teaspoon celery salt, heaping
- 1/4 teaspoon crush red pepper flakes, heaping
- 1/8 teaspoon cayenne pepper, heaping
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 3 garlic cloves, minced
- 1/2 – 1 teaspoon salt
- Brisk turn of the pepper grinder
- 2 pounds seafood (1 pound large shrimp and 1 pound cod)
- bunch parsley, chopped
- Chop onions and place in the slow cooker.
- Cube potatoes into bite-size pieces and place in the slow cooker.
- Add the spices, broth, and tomatoes to the slower and mixing it well
- Cover and cook on high 6 hours until potatoes are cooked through.
- Add thawed seafood to slow cooker cooking for 30-60 minutes or until the seafood is fully cooked.
- Garnish with parsley.
- Serve hot with crusty bread.
Simply Good Thai Shrimp Red Curry
This recipe of Thai Shrimp Red Curry will become one of your go-to meals. I know it has for me and my family looks forward for me to make it on a regular basis. Warm, filling, and flavorful. It is a comfort food.
Most of the ingredients you can find in the grocery stores chains like Food Lion today. The ingredient list is simple. Just shrimp, lemon grass, ginger, garlic, lime, coconut milk red pepper, red curry paste and cilantro. You can find the lemon grass in the fresh herb section of the grocery; it usually is in a package of one or two pieces. The preparation is simple as well. It is a delightful meal for any day of the week as well as for company.
Thai Shrimp Red Curry
- 2 cloves garlic minced or 1 tablespoon minced garlic
- 2 stalks lemongrass, one stalk chopped finely and the other smashed
- 1 red pepper, chopped
- 1 1-inch piece of ginger minced or 1 teaspoon of squeezable ginger
- 1-2 green onion, sliced
- 1 lime
- 2 or more tablespoons red curry paste
- 2 teaspoons of coconut palm sugar
- 1 14.5 oz unsweetened coconut milk
- bunch of cilantro, chopped
- 1 pound shrimp
- Prepare rice.
- Heat olive oil over medium heat in a medium to large pot.
- Sautee lemongrass, lime zest, garlic, white parts of the green onion, ginger, and red pepper until soft.
- Season with salt and pepper.
- Add the red curry paste cooking until fragrant.
- Add the coconut milk, smashed lemongrass, coconut palm sugar, and 1 cup of water cooking for 5 minutes stirring a few times.
- Season shrimp with salt then add to the curry stirring and letting until for 10 minutes or until shrimp is pink.
- Check seasoning adding salt or pepper if needed.
- Remove smashed lemongrass.
- Add half of cilantro and juice of half a lime.
- Ladle into bowls. Add rice on top. Garnish with lime and cilantro.
Slow Cooker Vegetable Red Lentil Soup
Slow cooker vegetable red lentil soup is what you make when your veggie bin in the fridge is fuller than it needs to be. That was the case with my bin this morning. I had some veg that needed to be used before it had to go to the compost bin. Not that it was rotten, but you know what I mean. I hope.
Anyway, I have not made a veggie soup in ages, so I thought today why not? I got a late start of it and did not get it into the slow cooker until after lunch. I was a bit worried since my red lentils (or dal) have lost some of their color. That doesn’t mean they are bad, but just old and may take longer to cook. Simple ingredients for this soup and I used what I had on hand: onions, celery, potatoes, zucchini, canned tomatoes, fresh thyme, bay leaves, cabbage, and vegetable broth. Vegetable soups are so versatile that they can be a big of a dump meal with what’s on hand. I sautéed the onion and celery first in olive oil until softened giving it a little extra flavor.
Slow Cooker Vegetable Red Lentil Soup Recipe
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2-3 celery stalks diced
- 3-4 carrots diced
- 1 large zucchini sliced and quartered
- 2-3 potatoes peeled and diced small
- 3/4 cup red lentils
- 1 14.4 oz. petite diced tomatoes
- 1-2 pieces Parmesan cheese rind
- 2 bay leaves
- 4-6 sprigs fresh thyme
- 5 cups vegetable broth
- 1 teaspoon kosher salt
- Generous grinds of the pepper mill
- 1 small thinly sliced savoy cabbage
- Fresh Italian parsley chopped finely
- Olive oil to drizzle
- Parmesan cheese
- Heat oil over medium heat in pan. Sautée onion and celery until soft. (If you are in a rush then by-pass this step)
- Place onion, celery, carrots, zucchini, potatoes, Parmesan rind, tomatoes, lentils, thyme, salt, pepper, and broth in the slow cooker.
- Set slow cooker to high for 6 hours.
- Add the cabbage with about 2 hours left.
- Remove thyme stalks and bay leaves.
- Drizzle olive oil, sprinkle with parsley and cheese.
Slow Cooker Corn Chowder warms the soul as the weather turns cooler.
Soup is one of the dishes that make the world a better place. This slow cooker corn chowder is a good candidate for world harmony. It warms the soul as the weather starts to turn cooler. And as we busy ourselves with fall activities, the slow cooker recipe makes dinner healthy and easy for us. Corn chowder is a hearty vegetarian meal.
The recipe is easy and straightforward. Red potatoes, frozen corn, vegetable broth, spices, unsalted butter, and heavy cream. Most items are already in your pantry or freezer. I use red potatoes and heavy cream, but that is what I had on hand when I decided to make the recipe. Regular potatoes and any milk, but skim would work in this recipe. Key to the potatoes is to have them diced small so they will cook. Once you dice the potatoes (and perhaps your grocery store has diced potatoes), this is a dump and go slow cooker meal. A kind of slow cooker meal I like.
Slow Cooker Corn Chowder Recipe
- 1-2 pounds red potatoes diced small
- 1 16-oz package of frozen corn
- 3 tablespoons all-purpose flour
- 6 cups vegetable broth
- 1 teaspoon dried thyme heaping
- 1 teaspoon dried oregano heaping
- 1/2 teaspoon garlic powder heaping
- 1/2 teaspoon onion powder heaping
- 1-2 teaspoons kosher salt
- Generous turns of the pepper grinder
- 2-3 tablespoons unsalted butter
- 1/4 cup heavy cream
- Dice potatoes quite small.
- Put potatoes and frozen corn in slow cooker.
- Sprinkle in flour and tossing to coat.
- Stir in vegetable broth, thyme, oregano, garlic powder, onion powder, salt, and pepper.
- Cove and cook on low heat between 6-8 hours.
- Stir in butter and heavy cream.
- Heat for about 5 minutes.
- Test for seasoning adding more salt or pepper as needed.