If It Has Hot Sauce, He Will Like It

 Anyone that knows my husband even a little bit knows he is a hot sauce fanatic. A connoisseur really. For him, the hotter the better; and it doesn't stop with hot sauce. He loves all spicy food, and if it makes him sweat and cry while eating it, he is in heat heaven. 

He's tolerance for heat knows no bounds. It's kinda freaky, really. Foods that others are doubled over in pain from, he shrugs off like he's popping potato chips. 

So when I saw a recipe over at Taste of Home for a cabbage and bean stew that had hot sauce in it, I was totally intrigued. I don't know if I've ever made a soup that included it. Now, many soups that I cook end up with hot sauce in them, because he adds them at the table, but not in the actual cooking process.

Now, before you stop reading because like me, you have kids and you think there is no way mine ate it. Both of my boys have been conditioned to heat and inherited that gene from their daddy. So the amount used in the recipe wasn't a problem for them. BUT, I am a wimp when it comes to heat, and I could eat this no problem at all as well. 

We also happen to be big cabbage and bean lovers too, so this soup was filled with many favorite flavors. It's hearty and filling-perfect for a cold winter's evening meal. 

Soup recipes never get old this time of year, but this one includes a little kick from the hot sauce bottle that will wake your taste buds up! Grab some crusty brown bread and supper is served! 

What Kind Of Cabbage For Cabbage and Bean Soup

For this recipe, and any other soup I make with cabbage in it I prefer everyday green cabbage. It stands up to cooking/boiling well and gives a nice texture to any soup or stew.

What Kind Of Beans For Cabbage and Bean Soup

I used great northern beans for this soup, but any white bean would work. I think cannellini beans could be great! In this recipe you want canned beans, not dry. First off, they will obviously cook quicker and also- they help to slightly thicken the soup because you only drain and rinse them a little bit. 

What Kind Of Hot Sauce For Cabbage and Bean Soup

I used "everyday" hot sauce in this recipe, similar to Frank's Red Hot. Tabasco would also work. You want something with a mild heat level, but good flavor because as it cooks in the soup, the flavor really comes through. If you like extra heat, by all means, use something with a higher heat level.

Is Cabbage Good For You

YES! Cabbage is highly nutritious and rich in vitamins C and K, plus fiber. It is believed it can support digestion, improve heart health and decrease inflammation.

Cabbage and Bean Soup 

1 lb. ground beef

1 TBS olive oil

1 medium yellow onion, finely chopped

3 large carrots, finely chopped

1 medium head cabbage, chopped

1 (32 oz.) box beef broth

2 (14.5 oz.) cans petite diced tomatoes, drained

2 (14.5 oz.) cans great northern beans, drained and lightly rinsed

1 TBS white vinegar

1 TBS brown sugar

1/2 tsp. dried thyme

1/2 tsp. paprika

1/2-1 tsp. hot sauce

Salt and Pepper  

Dried Parsley

Heat oil in a Dutch oven over medium high heat. Brown beef with onions and carrots until no longer pink. Add cabbage and sauté for 3-5 minutes. Add broth, scraping the bottom of the pot. Add vinegar, brown sugar, thyme, paprika, salt and pepper. Add hot sauce to taste. Stir well. Bring to a boil. Reduce heat to simmer, cover and cook 45 minutes-1 hour until veggies are soft. Taste for seasoning. Add more salt, pepper and hot sauce if desired. Garnish with parsley and serve.

Best Tips 

Have all veggies chopped before starting to cook

When adding broth, be sure to scrape the bottom of the pot- this adds flavor!

Start with a little hot sauce and add more to taste. 

Only drain and rinse the beans a little, you want some of the juice to help thicken the soup.

I like petite diced tomatoes in soup because of the smaller size, but regular diced work too.

Brown sugar and vinegar in soup? YES! They add a depth of flavor you won't believe. 

Ground pork or sausage could be swapped for the ground beef.

 

More Tasty Soup Recipes To Try Next 

Slow Cooker Fiesta Cabbage Soup 

Crock Pot Cabbage Soup  

Cabbage and Sausage Stew 

Slow Cooker Cabbage Roll Soup  

Cream of Broccoli Soup  

Creamy Sausage and Tortellini Soup 

Copycat Olive Garden Chicken Gnocchi Soup  

Crock Pot Broccoli Cheese Soup

I Am Freezing

 It's winter in Indiana. I get it. It's going to be cold. I'm almost 41 years old,  I've lived here all my life and I'm well aware of just how frigid it is going to get. But guess what, that doesn't stop me from complaining about it every. single. year. 

I love the fact I still live 15 minutes from where I grew up. I am thankful we are so close to family and my boys get to grow up with their grandparents and loved ones near by. (My grandparents were 6 hours away in PA when I was little, so I know just how lucky we are.) But there are days, when the cold is so brutal it takes your breath away, I do say to myself "Why do I live in a place where my face hurts?" Then I crank the heat and get on with my day. 

On the days when it's especially cold, do you find yourself even more exhausted when you get home? I don't know if it's a mental thing, or maybe when you finally get home and can put on some fuzzy slippers and cozy clothes you just hit a wall, but if I have been out in the face-hurting cold during the day, I am extra tired by the time supper rolls around.

On these days all I want is something warm, something quick and something delicious. Of course soup is the first thing to mind; and 9 times out of 10 I will have my slow cooker working on something all day long so I have to do almost nothing when it's time to eat, but what if I told you that you can have a tasty bean soup, cooked on the stove top and on the table in about 30 minutes? Think it's impossible? Think again! 

This Butter Bean Soup is one I've been making since we were newlyweds, almost 19 years ago! I saw it in a Taste of Home Magazine and was immediately intrigued because I loved butter beans. Plus, my cooking skills were not up to par yet, and using canned beans sounded so much easier than pre-soaking and slow cooking. Oh, and I worked out side the home at that point, so supper was something I had to do quick when we both got home and starving. 

I love that this soup is so veggie friendly. You can use whatever you have in the crisper drawer and even frozen ones if that's all you have. Sautéing the veggies first really help to develop their sugars, adding the flavor. Boxed broth or stock gives in a depth of flavor you can normally only find in soups that have cooked all day; but I guarantee this one will fake everyone out! 

If you are a planner, you could even chop the veggies the night before so they are ready to go when you get home. This is a great one to have beginner cooks start with too. Maybe the kids are old enough they start supper before you get home. ( I used to do this all the time for my mom when she worked.) Add some crusty bread or cheese and crackers and dinner can be on the table in about a half hour!

I am a very hot blooded person. So if I say I'm freezing, you know it's cold! Wintertime in Indiana means many things to Hoosiers, but for this girl it means whining a little, and cooking soup... a LOT!

 

Butter Bean Soup 

3 celery ribs, chopped

2 carrots, chopped

1 small onion, chopped

1 medium zucchini, chopped

2 garlic cloves, minced

2 (32 oz) boxes chicken broth

3 TBS vegetable oil

2 (15 oz.) cans baby butter beans, drained

3 TBS flour

1 tsp. dried basil

salt and pepper 

In a large pot, heat oil over medium. Add onion, celery, carrot and zucchini. Season with salt and pepper. Cook until soft, about 5-7 minutes, stirring to prevent burning. Add flour, cook and stir for 1 minute. Gradually add broth stirring until smooth. Add butter beans and basil. Adjust seasoning. Bring to a boil. Reduce heat and simmer 20-25 minutes or until slightly thick.

 

Shared at Weekend Potluck

 

Hello October

Welp, I can't deny it any more. With the arrival of October, I guess summer is officially over. Yes, I know the first day of fall was a couple weeks ago, but I was hanging on with all my might! I will admit though, so far it has been an easy transition because we've been having some beautiful weather! Sunny, warm days, with not a cloud in the sky. But just when we were getting cocky about it, the last 2 have been dreary and rainy, 

With the cooler, sometimes wet days, and the fact it is dark by 7:30 (soon to be even earlier!) I have soup on the brain all the time. When I'm making my meal plan I find myself having to make sure I'm not getting into a rut. Soup, chili, chowder, stew...there are SO many I can't wait to enjoy, but let's face it I've got plenty of time since the cold weather months always drag on. 

My go-to chili recipe will forever by my Crock Pot Chili, which is always a hit, and so easy it's one of those recipes you can memorize after making it a few times. 

But as good as my classic chili is, recently I found myself craving something different, and shock of all shocks, a copycat recipe came to mind. I wanted Wendy's chili, but didn't want to leave my house. I knew there would be a copycat recipe on the internet, but who knew there would be so many! So after reading what was probably close to a bazillion....yes it was that many, don't doubt me, I took a little something from many and started cooking.

My oh my! This is so close to the original, if I close my eyes, I would swear I just hit the drive-thru! For me, the things that set Wendy's chili apart from many, mine included, is the two types of beans, peppers and celery. My grandma always used kidney beans in her chili, and while I don't for mine, for this one, they are a must! 

We love this topped with cheese, diced jalapenos and oyster crackers. Sour cream, avocado and diced onions would be wonderful too. If you know anything about Wendy's you know a cup of chili and a baked potato are the perfect combo...so that would be a great use for some of the leftovers the next day. A big scoop of this down over a fluffy baked potato...mmmm good! 

I hope you are enjoying fall thus far. Get out there to the pumpkin patch, apple orchard or fall festival! When you come home know you can have a big bowl of chili to warm you up, and celebrate all that soup season has to offer!

Copycat Wendy's Chili

2 lbs. ground beef

1 (29 oz.) can tomato sauce

3 celery ribs, finely chopped

1 green bell pepper, finely chopped

1 medium white onion, finely chopped

2 (15 oz.) cans kidney beans, drained

2 (14 oz.) cans diced tomatoes, undrained

2 (15 oz.) cans pinto beans, drained

2-4 TBS chili powder

1 TBS cumin

1 TBS sugar

2 c. water

2 beef bouillon cubes 

Salt and Pepper to taste

In a large pot or Dutch oven, brown beef until no longer pink. Remove. In leftover drippings, saute onion, pepper and celery until soft. Return beef to pot. Add beans, tomato sauce, diced tomatoes, cumin, chili powder, sugar, water, bouillon, salt and pepper. Stir well and bring to a boil. Reduce heat and simmer for for 45 minutes-1 hour covered. Serve with favorite toppings.

 Shared at Weekend Potluck

April Snow

 Spring Break 2021 was beautiful. There were sunny, warm days with temps in the 70s and 80s...and we didn't leave Indiana! We had one of the nicest Easters and Spring Breaks I can remember. We had warmer temperatures than some who traveled for the vacation. I should have known it was too good to be true, or at least too good to stick around.

Two weeks later and we have snow in the forecast. Not just flurries, but from Tuesday night to Wednesday morning they are saying we could get about 3-5 inches. *Insert sobbing sounds here* 

Even saying that out loud makes my heart hurt. I know we live in the Midwest and April can be a tricky month, but come on!

The only good thing about this cold spell coming is it gives me a chance to share this recipe. One that I had made back when it was actually supposed to be cold, saved and thought I would just wait until fall to post it. I know many eat soup year round, but in the blogging world, recipes for it don't perform well in the hot summer months. 

But oh look, Mother Nature has decided to be fickle once again and a super easy, set it and forget it Crock Pot soup is the perfect way to combat her mood swings.

This soup has deep, rich flavor, but only has cook a few hours to achieve it! Be sure to have some crusty bread for dipping too. The broth was made for a chewy baguette.

 Anyone who is rejoicing we have snow coming again better not speak to me. I am beyond ready for warm weather, every day. In fact, if it was up to me, we could actually skip over spring and go right to 85 and HOT...but at this point I would just be happy with not having to dig the snow shovel out of the shed!

 Crock Pot Italian Sausage and Bean Soup

1 lb. mild Italian sausage

2 (15 oz.) cans cannellini beans, rinsed and drained

2 (14 oz.) cans diced tomatoes with basil and garlic, drained

8 cups chicken broth

1 medium white onion, diced

4-5 garlic cloves, minced

2 tsp. Italian seasoning

1/4 tsp. crushed red pepper 

1/4 c. grated Parmesan/Romano cheese blend

6 oz. spinach, large stems removed

Salt and Pepper 

In a large skillet brown sausage with onion and garlic. Transfer to Crock Pot. Add broth, tomatoes, beans, Italian seasoning, red pepper, salt and pepper. Stir well. Cook on low for 3-4 hours. Add cheese and spinach and stir. Cook until spinach is wilted, about 10 minutes. 

Shared at Weekend Potluck

Soup Season

When I shared this picture on my personal Facebook page, I got so many comments of "Do your boys actually eat the spinach?" Um...while I know this answer is going to make many of you hate me, yes, yes they do. And not only do they eat it, they love it! Yep, even the toddler.

What can I say? I was blessed with little foodies, just like their parents. I truly believe God knows our limits...and He knew having picky eaters in the house wasn't something this mama could handle, so he took one less thing off my plate, so to speak. And to those who do struggle with whining and complaining at every meal, my heart goes out to you.

With soup season being upon us, I have so many recipes I'm pretty sure we could eat soup every single night of the week and I wouldn't run out. But here I am, always thinking of new ways to get a warm bowl of comfort and deliciousness on our table.

If you are looking for more meat free options when it comes to your menu planning, this one is for you. (If you want it truly meatless, be sure to swap out the chicken broth for veggie!) However, if you live in a meat loving house like me, don't fret. There is so much flavor, and hearty ingredients nobody will ever miss the meat.

I love the way this looks too, because it's just one of those dishes that you know is going to be as good for you as it is to look at.

Don't worry if the soup section of your recipe box is jammed full. There is always room for one more. And if your kids turn their noses up at the green stuff? Tell them it's Christmas themed and Santa will be sad if they don't eat it. Ha! Just kidding.....sort of...

Crock Pot Italian Bean Soup

2 (32 oz.) boxes chicken broth

2 large carrots, finely chopped

1 small white onion, chopped

2 (15 oz.) cans cannellini beans, drained

1 (8 oz.) bag spinach

2 c. water

1 tsp. dried sage

1 tsp. garlic powder

6 TBS basil pesto

1/2 tsp. dried red pepper

Juice of 2 lemons

Zest of 1 lemon

Salt and Pepper

Dried Parsley

Parmesan Cheese

Combine broth, carrots, onions, water, pesto and seasonings in Crock Pot. Cook on LOW 5-6 hours. 30 minutes before serving, add spinach, beans, lemon juice and zest. Stir well. Garnish with parsley and serve with Parmesan. 

Mexi Night Side Dish

Does you family love Mexican night at home? Yeah, us too. It's a staple in my menu rotation. But the one thing I struggle with when planning those meals, is a great side dish!

 We all have side dishes we make every time we make a certain meal. I'm no exception. Believe me, just because I am a food blogger doesn't mean I don't have staples too.

Sure, there are always the staples of rice and beans. Or even chips and salsa, or queso; but after a while, those become mundane and I want to switch it up.

I love this salad because it can be made from the pantry for the most part. In fact, the night I decided to whip it up, I just ran to the store for the fresh cilantro. And I will tell you, the guys in my house said it was such a nice, refreshing change to the regular dishes we usually have on Mexi night.

Oh, and let me ask you this. Do you entertain with Mexican night? Think about it....a big group of people. A taco bar. Some chips. And a big bowl of this. What a fun way to enjoy a night with friends!

So, be sure to save this for the next Mexican night rolls around on your menu. You won't be sorry! 

Mexican Bean Salad

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can dark red kidney beans, rinsed and drained

1 (15 oz.) can cannellini beans, rinsed and drained

1 red bell pepper, diced

1 (12 oz.) bag frozen corn, thawed

1 (4 oz.) can diced green chilies

 1/4 c. chopped cilantro, chopped

Dressing

1/2 c. vegetable oil

1/2 c. red wine vinegar

Juice of 2 limes

Juice of 1 lemon

2 TBS sugar

1 TBS salt

1/2 tsp. garlic powder

1/2 TBS ground cumin

1-2 dashes hot sauce

1 tsp. chili powder

In a large bowl combine all salad ingredients, stir well.  In a medium bowl, whisk together dressing ingredients until well combined. Pour over salad. Stir well. Chill for 1-2 hours before serving. Serve with extra lime wedges if desired.

I Don't Even Know How Cold That Is

Here in the Midwest, we are being told to brace for some of the coldest temps we've experienced in years; and for some of us the coldest in our life time. And as my grandma used to say, it's not so much the temperature, it's the WIND.

Yes, that's right, while the high temps for the day aren't supposed to reach 0 for about 36 hours, you add in that dreaded windchill, and it's going to feel like it's -40 outside. Brrrrrr! I think at some point your body doesn't even know how cold that is, but it knows it does NOT like it!

We are already being warned of the dangers, and I can foresee the school delays/closings coming in now. But let's face it, for most of us, no matter how cold it is our life keeps going. As much as we would like to curl up under a blanket, grab a cup of cocoa and stay inside, 90% of the time being an adult means that doesn't happen. Not even for me. Yes, I could stay inside with Max, but if Alex has school, that means the mommy bus has to do pickup, so off we go.

There isn't much I can do to soothe pain of that cold when all of us get to come home, but I can make sure supper is warm and ready to thaw us out while it fills us up. Soup, anyone?

I have so many bean soup recipes, and they never get old. They are some of the heartiest, warm you to the core, dinners I can make this time of year; and this one is no exception

One of the ingredients might make you say "what" so be sure to read the note as to why I used it, and the alternative you can.

If you are preparing for the deep freeze like we are, run to the grocery store before it hits so you can have all the ingredients for this delicious meal on hand!

Tuscan Bean Soup

1 (2.5) oz package real bacon bits

2 TBS vegetable oil

1 medium white onion, diced

2 large carrots, diced

3 stalks celery, finely chopped

3 cloves garlic, minced

1/4 tsp. dried red pepper

6 c. chicken broth

2 (14.5 oz.) cans great northern beans, DO NOT drain

1 dried bay leaf

1/2 c. heavy cream

1/2 c. grated Parmesan cheese

1 TBS corn starch

2 TBS water

1/2 TBS dried parsley

Salt and Pepper to taste

In a large stock pot over medium high heat, cook bacon bits until they start to crisp and give off some flavor, about 5 minutes. Remove and save. Add onions, carrots and celery. Saute for a few minutes. Add garlic, red pepper, and continue cooking, stirring often, until vegetables are soft, about 10 minutes. Add chicken broth, beans with their liquid, and bay leaf. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove bay leaf. Turn off heat. Using a potato masher, smash some of the beans to add thickness. In a small bowl, combine corn starch and water. Add corn starch mixture, cream and cheese to soup. Stir well. Turn heat back to high. Once it starts to boil again, reduce heat back to low. Simmer for 15 minutes until thickened. Add bacon and parsley and serve. *NOTE* I used bacon bit because I had them on hand. If you want to use bacon, about 6 strips. Dice, saute and continue. You don't want to drain the beans because their liquid will help thicken the soup. 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Recipe Inspired From No Spoon Necessary 

Welcome Fall

Yep, it happened. Autumn arrived. Officially. Summer. Is. Over. Excuse me while I go cry into my pumpkin spice latte.

Seriously though, I've said it before, and I will again. I don't hate fall. Sure, the rain gets annoying, and the drop in temps are not something I enjoy, but there are still warm sunny days and fun to be had. But to me, I know what comes after fall, and that is something I dread...so it becomes like a gateway of sadness. 

Two of the things I actually enjoy about this time of year came together in today's recipe. My Crock Pot and Game Day! Sure, I use my slow cooker year round, but not near as much as I do starting now all the way through winter. And September brought with it our family's favorite sport to watch...football! We love it all. High School (Go Cadets!) College (Go Irish) and NFL (Go Steelers) Just don't mention those choices to my husband or oldest son because we are a house divided on a couple of them! 

When we want to sit around and watch the game, I almost always plan to have a Crock Pot meal that day. Heck, I also plan those types when we are out enjoying a fun fall activity too. What's better than coming home after visiting a pumpkin patch or picking apples and having the smell of something warm and yummy fill the house? Plus, if you love to tailgate, this would travel beautifully to the stadium parking lot too!

So with this dish, I went a little retro. Called up on my inner child. It wasn't that hard because the 2 year old LOVES beans and weenies! Why not make a big batch for all of us to scarf on while yelling at the refs? Oh, and if you're not a pigskin family like us, it happens to make a terrific weeknight meal too!

Crock Pot Beans & Weenies

4 (15 oz.) cans pork n beans, extra liquid on top drained

1 lb. hot dogs, sliced

2 TBS butter

1/2 c. ketchup

1/2 c. barbecue sauce

2 TBS yellow mustard

1 TBS dried minced onion

1/4 tsp. garlic powder

1/4 c. brown sugar

Salt and Pepper to taste 

Diced onion

In a medium skillet melt butter over medium high heat. Saute hot dogs in butter until browned on all sides, about 5-7 minutes. Add to Crock Pot. Add pork n beans. Stir well. In a medium bowl combine ketchup, barbecue sauce, mustard, brown sugar, and seasonings. Pour over hot dog mixture. Stir to combine. Cook on LOW 3-4 hours. Garnish with diced onion, if desired. 

Inspired by South Your Mouth


Shared at Weekend Potluck 
Shared at Meal Plan Monday

Not Mom's But Oh So Good

My mom makes a few dishes that only she can make to satisfy me. Ones that I don't even attempt, because they will never be as good. Her beef and noodles? Yeah, we only eat those at her house. I can finally make a meatloaf that is almost as good as hers, but it has taken me years of practice to even come close. And the one we will talk about today? Her baked beans.

Seriously, they are amazing. I've tried to make them. Replicate them. It's hopeless. I give up. Any time I have a party or cookout for a group, mom just knows she will be bringing the beans.

So when I was hosting my in laws for Mr. E's birthday last month, I wanted to make beans, but knew better than to try hers and fail again. Instead, I decided to make some we would love, but would be different enough we wouldn't be comparing them to hers.

Enter these. Like the title said, they aren't mom's, but boy were they good! Well, duh! They have bacon on top, how could they not be? Sweet, tangy, smoky...they've got everything we love about a good bean.

If you're planning and end of summer bash, or maybe a Labor Day cookout, your guests will love these as much as we did! Perfect with whatever you've got coming off the grill...and even better the next day we thought!

Bacon Baked Beans

5 (15 oz.) cans pork and beans

6 slices bacon, cut into thirds

1 medium white onion, finely chopped

2 TBS butter

3/4 c. ketchup

1/2 c. molasses

3 TBS mustard 

1/2 c. brown sugar

Preheat oven to 325. Grease a 9x13 baking dish. In a medium skillet over medium high heat, melt better and saute' onions until soft. Transfer to a large bowl. Add beans, ketchup, molasses, mustard and brown sugar. Stir well to combine. Transfer to prepared dish. Top with uncooked bacon. Cook for 3 hours until browned on top and liquid absorbed.

Inspired by Sweet Little Bluebird

Shared at Meal Plan Monday 
Shared at Weekend Potluck

Christmas, New Years, Snow, Ice, and COLD

Wow. I can't believe it's been almost a month since my last post. I apologize. What can I say? The almost 17 month old and the 13 year old keep me jumping! Plus there is the husband, and the house, and well, life. 

That title pretty much sums up the last 4 weeks though. We had a magical Christmas with plenty of love and presents to go around! Max is really old enough to enjoy it this year, and it was extra special because of him. His "Bruh Bruh" adores Christmas time, but to share it with him takes that love to a whole new level. Max spent the entire season pointing out every "Danta" (Santa) he saw, nibbling on sweet treats, finding our Elf, Winslow, every morning, shrieking with delight, and totally getting into ripping presents open! 

We had a nice quiet New Year's here at home. I made our annual appetizer buffet, my parents came over and we ate until we couldn't eat another bite. 

During this time we also had an Arctic blast, like so much of this country. Here in Fort Wayne we went 13 straight days of never hitting 20, most of them staying in the below zero windchill range. Last Tuesday it was -31 with the windchill when I got up. Yeah, we didn't go anywhere that day! 

But with all the snow and cold, soup has been our BFF. Something has to warm you up after you make the 30 feet trek from the car to the door and are FROZEN!

I love this for a busy day. You can literally throw it all together in the morning, it cooks all day and you come home to dinner. Add some crusty bread on the side like I did and it's time to eat! You could easily add some of your favorite veggies too! 

It's warming up to 30, 40 and even 50 this week! (I know, tropical!) But those cold temps are sure to come back anytime, so I think this will be showing up on our table again and again! 

Slow Cooker Veggie Bean Soup

1 1/2 cups dry navy beans

1 lb. diced ham

3 large carrots, diced

2 ribs celery, diced

1 medium white onion, chopped

1 envelope Onion Soup Mix

1 envelope Knorr Vegetable Mix

1 dry bay leaf

8 cups water

Salt and Pepper to taste
Dried Parsley 

Mix all ingredients except parsley in slow cooker. Stir well.  Cook on LOW for 9-10 hours until beans are tender. Remove bay leaf. Garnish with parsley.  

Shared at Weekend Potluck

Summer Sides

When I am meal planning in the summer I of course want to enjoy all those side dishes we associate with warmer weather. Potato Salad. Coleslaw. Corn on the Cob. Pasta Salad. The list could go on and on. But sometimes I want something super fresh, with that straight from the garden crunch you get with the veggies you're bringing in from the garden. That's when a salad like this is perfect.

I love beans. All beans. But here is a family secret. My husband will eat pretty much anything on the planet. Except....Garbanzo Beans! In his exact words, "Chic Peas are scary." I don't know if he had some childhood trauma with those little evil things, but he will not touch them. We've been married 14 years and I've only tried to use them once....and no joke, he walked into the kitchen, saw them, and walked back outside. True story.

I'm telling you this, because if I had my way this would have been filled with garbanzo beans, but to ensure the stability of my marriage I substituted others instead.

I love this salad for not only how fresh it is, but how economical too. Veggies are pretty inexpensive this time of year, and if you grow your own, or have a local farmer's market, even better. And canned beans? One of the best values at the grocery store. I shop at Aldi and I think these cans ran me 59 cents each.

If you've got zucchini and/or yellow squash laying around, I think both of those would be so tasty in this too! It goes so well with anything you've got coming off the grill, and makes a great dish for a sunny day since there is no "creamy" aspect.

I can't believe summer is starting to wind down. I'm in total denial, but I'm going to make sure we get to enjoy all of these warm weather foods as long as we can!

Marinated 3 Bean Salad

1 (15 oz.) can cannellini beans

1 (15 oz.) can black beans

1 (15 oz.) can great northern beans

1 medium tomato, chopped

1/2 yellow pepper, diced

1/2 orange pepper, diced

1/2 red pepper, diced

1 rib celery, diced

1/2 English cucumber, diced
1/2 cup water
1 TBS dried basil
1/2 TBS dried parsley
2 TBS lemon juice
2 TBS vegetable oil
1/2 tsp. dried oregano
Salt and Pepper to taste

Rinse and drain all beans well. Add to a large bowl with tomato, peppers, celery and cucumber. In a medium bowl combine water, oil, lemon juice, and seasonings. Whisk well. Pour over vegetables. Stir well. Cover and chill several hours before serving, stirring occasionally.

Seriously, It Is May

Here in Indiana we are used to the fact that Mother Nature doesn't always pay attention to the calendar. Back in February it was 80 degrees, and now that it is May, we are having days with highs in the 40's. Add in rain and wind, and it has been pretty miserable. Luckily the sun has returned and temps are feeling more spring like, but last week when we were freezing, this is what was on my dinner table.

We love ham and beans, and I have a terrific recipe for a simple slow cooker version I've been making for years. But this time around I wanted something new. I wanted something a little different. And boy did I get it!

This doesn't taste anything like that traditional ham n beans. Honestly I had never had pinto beans before, but had heard they are a staple down in Texas, and if you want the best, that is where you go. So I was glad when I found this recipe that was supposedly done in that same way.

Now I served these up as a main dish, with some cornbread on the side, but I think they would make a fantastic side dish to any barbecue this summer. Got some burgers, steak or ribs on the grill? A big pot of these would taste so great with any of them!

I will be happy when the weather finally decides to stay warm, sunny and spring like. But I'm a Hoosier, I know there are still some rainy, chilly days in my future...so at least I have some delicious food to ease my woes!

Crock Pot Pinto Beans n Ham

1 (16 oz.) bag Hurst pinto beans 

1 lb. diced ham

1 white onion, quartered

6 c. chicken broth

2 c. water

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. pepper 

Diced White Onion for garnish

Set seasoning packet of beans aside. Combine beans, broth and water in Crock Pot. Stir well. Cook on HIGH for 4 hours. Remove onion. Add seasoning packet, garlic powder, onion powder, and pepper. Stir. Cook on HIGH another 2-4 hours until beans are tender. Scoop out about 2 cups of beans with broth into a medium bowl. Mash beans into a thick paste. (I like a potato masher for this) Return back to Crock Pot and stir. Cook 30 minutes on LOW until thickened. Remove lid and allow to sit for 1 hour uncovered before serving. Serve with onion if desired.

Recipe Inspired by South Your Mouth

Supposedly, It Is Spring

Anyone else out there questioning the validity of that statement? If you live in an area where Mother Nature has decided to spit in the face of warmer temps, flowers blooming and birds singing, then you're in the same boat as us. 

Last week was Spring Break for us, but it looked and felt more like Christmas Vacation. I'm not exaggerating. The first week of April and we saw 50 mph winds, freezing temps, and yes, even the dreaded "s" word. Ugh! All of those who ventured south for the week definitely got a shock up on their return! 

Usually by this time my cooking focus is on grilling out, salads, fresh veggies...but not this year, for I found myself looking for a new soup recipe to warm us up after being out in the darn cold all day. 

I found myself so hungry for a great bean soup, the craving needed to be satisfied. Now, at this point we have to get something straight. There is what I call "Ham & Beans" and it's a thicker, heartier dish. I have a terrific recipe, in the slow cooker, you can find here. This time what I wanted was a more traditional soup consistency, that I could throw together stove top; and the first thing I thought of was the Festival Bean Soup they serve at Bob Evans. I've had it a hundred times, both when I worked there, and after. It's got simple ingredients, but intense flavor. That's what I wanted. 

So, here is what I came with. It might not be spot on, but it's pretty close and oh, it's so good! Perfect on a chilly, rainy spring day, with some cornbread on the side!

Oh I hope the warmer, sunnier days on the way. I don't know how much more of this extended winter I can take. But at least in the meantime, we have something tasty to satisfy us!

Copy Cat Bob Evans Bean Soup

1 lb. dried navy beans

1 lb. diced ham

1 medium yellow onion, finely chopped

4 medium carrots, finely chopped

8 c. water

2 chicken bouillon cubes

4 TBS butter

Salt and Pepper to taste

In a large stock pot over medium heat, melt butter. Saute onions and carrot in butter until soft. Add ham and saute for a minute more. Add water, beans, bouillon, salt and pepper. Stir to combine. Increase heat to high, and bring to a boil. Boil for 2 minutes. Reduce heat to low, cover and simmer for 1-2 hours until beans are tender. Adjust salt and pepper. *NOTE* If you have a ham bone, by all means, add it while the soup simmers. I just don't keep them on hand. 

Slow Cookers and Friends

Oh, how excited am I??!! I have been looking forward to sharing today's post with ya'll for a while now! See, my dear friend Judith aka The Midnight Baker has published her very first cookbook, and it is a winner, with a capital W! Plus, I am so incredibly honored that she not only included a recipe of mine (Chicken and Noodles page ) but also had the nicest things to say about our friendship, and even asked me to include a quote on the back! I feel so important!

The Classic Slow Cooker is filled with recipe after recipe that you are going to love! So many of us are looking for ways to use our slow cookers more and more, and I would bet money many of you will want to try every single dish Judith has included.

When I started flipping through its beautiful pages, I was immediately drawn to this recipe. One because I make nothing in my slow cooker as much as soup. It is definitely my go-to this time of year. And two, because it was a bean soup! Bean soups are incredibly economical, hearty, and are great heated up on day two and three. Mr. E takes leftovers to work most days for lunch, so when I can make a meal stretch throughout the week for him, it's an added bonus! I tweaked it a bit to fit our tastes and what I had on hand, but would eat it the original way just as easily!

This is a terrific meal for those bitter cold days when you just want to come home to something warm that will fill you up without much work. Put it together in the morning and come home to a comforting bowl of deliciousness. Add some crusty bread and supper is served!

Oh, and the other fantastic thing about my friend Judith? She made sure I got 2 copies so I could give one away to a lucky EMM reader! Just scroll down after the recipe to see how you can win!

Slow Cooker 

Hearty Northeast Bean Soup

2 c. northern beans

2 c. smoked sausage, chopped

3 carrots, diced

1 small onion, diced

1/2 tsp. dried basil

3 celery hearts, diced

4 c. vegetable broth

Salt and Pepper to taste

Dried parsley

Cover beans with water and soak overnight. Rinse and drain well. Add to slow cooker. Add all other ingredients. Stir to combine. Cook on HIGH for 2 hours and LOW for 8-10 until beans are tender. Garnish with parsley before serving. 

***GIVEAWAY***

To Enter: Simply leave a comment telling me your favorite slow cooker soup.Include an email address so I can find you!

Bonus Entry: Like The Midnight Baker on Facebook

Open to US Residents ONLY 18 and older

Contest Ends:  November 30, 2015

Soup Weather

It's coming folks. In fact, with the cooler temps we've been having this week, I thought it was here earlier than expected, but according to the forecast, we should see 90 again next week, so not quite yet. What do I speak about? Soup season!

Now, we enjoy soup year round, but let's face it, when it is the middle of summer, and you've spent all day at the pool, or in the sun, it isn't going to show up on the weekly menu as much. But the minute the leaves begin to turn, and that autumn chill is in the air, that all changes.

We will eat more soup in the upcoming months than any other dish. I guarantee it. From slow cooker ones to the stove top variety, I will find as many as I can to warm us up and fill us up at the same time.

To get ready for this, I actually did make soup on a 90 degree day! Ha! I wanted to be prepared for a recipe for ya'll to go live right about now, so to test it, compromises had to be made!

If you love bean soup like we do, but aren't in the mood for a heavy one with ham or other meat, this is a great option for you! Beans, veggies, and seasonings. That's it! Cooked for hours, with a deep flavor you won't miss the meat at all! Serve a grilled cheese for dipping, and dinner is done!

Grab your slow cooker and put it to good use this soup season! I'll have many more ideas to share as we head into autumn and beyond!

Crock Pot Confetti Bean Soup

1 lb. 15 bean soup mix*

3 (32 oz.) boxes chicken broth

4 medium carrots, diced

1 large white onion, diced

2 TBS tomato paste

1 tsp. Italian seasoning

1 (14 oz.) can diced tomatoes, with juice

Salt and Pepper to taste

Shredded Parmesan Cheese

Rinse and sort beans. Add all ingredients, except tomatoes and cheese to Crock Pot. Stir well. Cook on LOW for 8-10 hours. Add tomatoes with juice. Cook on HIGH for 15 minutes. Garnish with cheese. *NOTE* If your soup mix comes with a flavor packet, add it with the rest of the ingredients.

Shared at Weekend Potluck

Training Time

By now most of you know we are a Taekwondo family. Both Mr. E and Money train in the martial art and are currently the same rank of 2nd Degree Red Belts. I am the mom behind the scenes. I make sure the dobaks (uniforms) are washed to a bright white, their water bottles are always full and they have meals that will fill them with energy for practice or competition. Oh, and I *might* be the loudest cheerleader too...

We are currently in the middle of our tournament season with some pretty important ones on the horizon. This means mom needs to make sure some of the fat and carbs in their diets are being curbed. You notice I said curbed, not extinct. Ya'll know how I feel about food in moderation, and that continues during these times, just modified a bit. I just try to pay extra attention to how I lay out our meals so the ones that might not be the best are fewer and farther between this time of year.

So when little man requested tacos a few weeks ago, I started thinking how I could lean them up a bit. Answer? Lettuce instead of shells. Simple enough! He loves lettuce wraps, so I knew they would be a big hit and wouldn't even care the taco shell or tortilla was missing.

Your kids will love the "boat" shape of these! I highly suggest using Romaine for this because the shape of the leaves gives you the perfect boat to hold everything. And this way, you have the lettuce you usually put on the top of the taco, just in a different way.

Trying to take some of your kids' favorites and make them just a bit healthier? This is a great way to start! Or maybe you too are a sports family and training hard. Oh, and if you happen to be a TKD competition and hear one mom above the rest...yeah, that's probably me! 

Taco Boats

1 lb. ground beef

1 (15 oz.) can refried beans

2/3 c. salsa verde

1 packet taco seasoning

2 tsp. dried onion

Romaine Lettuce Heart Leaves

Roma tomatoes, chopped

Mexican blend cheese, shredded

Sour Cream

In a large skillet brown beef until no longer pink. Add beans, dried onion, taco seasoning and salsa verde. Stir well to combine. Lower heat to medium-low and continue stirring until everything is incorporated. Line lettuce leaves with cheese. Top with meat mixture. Sprinkle with more cheese and tomatoes. Garnish with sour cream. *NOTE The first layer of cheese acts as a barrier to the hot meat, so it doesn't "melt" the lettuce. Be sure to include that step to avoid a mess! 

Shared on The Country Cook April 10, 2015

Just A Little Extra Effort

Welcome to day two of what appears to be Super Bowl week on EMM. I didn't plan it that way, but after I shared the Mini Enchilada Cups Monday, it only seemed natural to share the side dish I served with them, and then I realized both would be perfect for any Super Bowl party, so a theme was created.

If you serve refried beans at home, let me ask you this. Do you enhance them in any way, or do you simple take out of the can and heat up? Don't feel bad if you fall into the second category. That's where I usually hang out too. You can buy so many varieties that come pre-seasoned, why not! Well, this recipe is why not!

A friend gave me this a while back, and I'm so happy she did! Seriously, these take maybe an extra 10 minutes of prep time and taste oh so yummy!! Truly like something you find at your favorite Mexican restaurant.

If you saw the recipe on Monday, and are planning on making them, I just gave you a great side dish. Or, if you are looking for something else for your game day menu, grab a bag of tortilla chips, put them next to this, and watch them disappear! See, what you we can do with just a little extra effort? 

Baked Refried Beans

1 (16 oz.) can refried beans

4 oz. cream cheese

1/4 c. finely chopped white onion

3 garlic cloves, minced

2 TBS butter

1/2 c. shredded Colby jack cheese

Chopped green onions for garnish

Preheat oven to 350. In a medium sauce pan, melt better over medium heat. Saute onions and garlic until translucent, about 5-7 minutes. Add beans. Stir well to combine and cook until heated through. Remove from heat. Add cream cheese and stir until melted. Spread into 9 inch pie plate. Top with cheese. Bake for 20 minutes until hot and bubbly. *NOTE* If you like spice, get the spicy variety!

Shared on The Country Cook Jan.30, 2015

More One Pot Meals

Less than a week people! That's right! There are only 6 days until Christmas. Are you feeling stressed yet? I know so many who are still trying to get their shopping done, the cards mailed, everything wrapped, and still keep up with day to day responsibilities as well. If this describes you, how about a simple meal that can be on the table in about 30 minutes and feed that hungry crowd? Will that help take just a little of that stress away?

One pot meals are never more welcomed than during the busiest times of the years, and no matter how hard we try to avoid it, Christmas time is one of those. Rather it be working extra hours to assure the time off for the holiday, running here and there finishing that last minute shopping, Christmas pageants and school programs...whatever it is consuming your evenings, a simple, delicious meal can be one thing you look forward to.

Plus, let's not forget many of us have those holiday house guests we need to feed more than just the big holiday meal. Extra mouths to feed for multiple days can put a strain on the budget, but with this dish you can stretch a buck and satisfy many hungry souls at the same time.

If you can't imagine with this is like, thing goulash on steroids. Goulash with extra "stuff" that takes it to a whole new level. And don't turn your nose up at the spinach because it makes this dish! We love spinach and I really enjoy it's flavor when pared with both sausage and beans.

Give yourself a break tonight with this scrumptious, simple meal that is full of flavor, but easy on effort. Plus, it's pretty on the plate too!

Sausage and White Bean Ragu

Inspired by Basilmomma

2 small yellow onions

4 garlic cloves

2 TBS olive oil

1/2 lb. ground beef

1 lb. bulk pork sausage

2 ( 14 oz.) cans chicken broth

1 (15 oz.) can cannellini beans, rinsed and drained

2 (15 oz.) cans petite diced tomatoes, undrained

2 heaping cups fresh spinach

2 TBS dried basil

2 tsp. dried oregano

1/4 tsp. red pepper flake

1/3 c. shredded Parmesan cheese

1 lb. elbow macaroni

Salt and Pepper to taste

Place onion and garlic in food processor and pulse until extra fine. Heat oil in dutch oven over medium-high heat. Add onion mixture to oil and cook about 2 minutes until tender. Add beef and pork. Continue to cook until meats are browned, about 10 minutes. Drain if necessary. Add beans, broth, tomatoes, basil, oregano, red pepper flakes, salt and pepper. Stir well. Reduce heat to medium. Simmer for 15 minutes until flavors develop. Add macaroni. Stir well to combine. Cook another 10-15 minutes until macaroni is tender. Add spinach, in batches and allow to wilt. Add cheese. Stir and serve. Sprinkle with extra cheese if desired.

Shared on The Country Cook Dec. 19, 2014

Enchiladas Turned Soup

Are you a chili lover? Is it one of the meals you look forward to most this time of year? Are you willing to switch it up and try new versions? If you answered yes to any/all of those, then you've come to the right place today!

Is there anything better on a crisp fall day than a piping hot bowl of chili? Is there anything more appropriate to enjoy while watching the game on football Sunday? Is there anything tailgating crowds crave more? If you answered yes to any/all of those, then you've come to the right place!

Okay, no more questions. Oh wait. I fibbed. Sorry. Have you tried my Chicken and Green Chile Enchiladas? If so, then you're going to l.o.v.e. this recipe!

Okay, now I'm done for real this time. I love chili, but I also love a good chicken enchilada in a cream sauce. So, this is a match made in heaven for me. Not to mention the fact, it's made in one pot, totally stove top and can be on the table in under an hour. A busy mom's dream!

Now I will tell you, this isn't quite as thick as a normal "red" chili tends to be. Or at least, it's not as thick as mine. It's more of a soup consistency, but if it has beans, meat, and a little heat, I think we can still refer to it as a chili; and it's my blog, so I am.

Step outside your chili comfort zone this fall and try something a little creamier and with an unique flavor profile all it's own! This could be what's for dinner tonight!

Creamy White Chili

From Taste of Home

1 lb. boneless chicken breasts, cut into 1/2" cubes

1 ( 7 oz.) can chopped green chilies, slightly drained

2 (15 oz.) cans great northern beans, rinsed and drained

1 TBS canola oil

1 medium white onion, finely chopped

1 1/2 tsp. garlic powder

1 tsp. dried oregano

1 c. sour cream

1/2 c. heavy cream

1 (14 oz.) can chicken broth

Salt and Pepper to taste

Cilantro, chopped for garnish

In a large pot or dutch oven, saute chicken and onion in oil over medium heat. Season with garlic powder, salt and pepper. When no longer pink, add broth, chilies, beans and oregano. Stir well to combine. Bring to a hard simmer. Reduce heat to low, and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and heavy cream until well combined. Garnish with cilantro before serving.

Shared on The Country Cook Oct. 17, 2014

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.

No Ham?

Yep, that was my husband's response when he sat down to eat this. Why? Because to him, beans in soup should only be accompanied by ham. The end. Black and white. But for me, there is a vast grey area that says you can have a delicious bean soup that is just beans and veggies. In fact, it can be completely vegetarian, using no chicken stock either. It's possible and I'm happy to show you how today.

Now, if you tend to agree with Mr. E., don't click away quite yet. I'll tell you a secret. I love ham and beans. (Which I originally posted 10-10-10...on this exact day 4 years ago...kinda freaky, huh??!!) It's one of my favorite chilly weather dishes. So, I can understand why he thinks you can't have one without the other. I really do. (Don't tell him I said that though, okay? I will deny is all the way!) And I'm positive if you wanted to throw in a ham bone or diced leftover ham to this for extra flavor, it would only make it more delicious. But I was simply in the mood for beans sans pork, and since I'm the one cooking, that's what we ended up with.

I will also tell you that this still has two of the things I love about my original ham and beans. It's thick and creamy. Two aspects I feel adamant any good bean soup recipe must be. So for me, I didn't miss the meat. Not one bit. This was still comforting on a rainy, cool day. It still tasted like a warm hug with every bite. It was exactly what I was looking for.

If you think you can handle a bean soup with NO HAM...*gasp*, then you will love this. But like I said, if you decide to add some, the food police won't come find you. Either way, it's a delicious meal after a long day, that will fill you up and thaw you out!

Slow Cooker White Bean Soup From Budget Bytes

2 TBS olive oil

1 lb. dried navy beans, rinsed

4 cloves garlic, minced

1 medium yellow onion, finely chopped

4 medium carrots, diced

4 celery hearts, chopped

1 dried bay leaf

1 tsp. dried rosemary

1/2 tsp. paprika

6 c. water

Salt and Pepper to taste

Preheat slow cooker to LOW. Drizzle olive oil in the bottom. Add onions, garlic, celery and carrots. Stir. Add beans, rosemary, bay leaf, paprika, water, salt and pepper. Stir well. Cook on LOW for 8 hours. Remove lid. Using a potato masher, mash up beans, until desired thickness occurs. Reduce heat to WARM until ready to serve. Adjust salt and pepper.

Shared on The Country Cook Oct. 10, 2014