Italian White Bean, Sausage, and Cabbage Soup

We get the best cabbage in our CSA through the fall and though my absolute favorite recipe to make with it is straight from my Polish heritage - haluski (aka cabbage and noodles) - I often look for different recipes to enjoy.  This hearty soup is perfect for a cool fall or winter day.  My family loves it served with crusty bread from the bakery or with the addition of some cooked rice.

INGREDIENTS: 

• 1 pound hot or regular breakfast sausage
• 1 small onion diced
• 1 small cabbage sliced into bite size pieces, about 4 cups worth
• 1 14 ounce can of diced tomatoes
• 1 1/2 cups cooked great northern beans or 1 15 ounce can, drained
• 6 cups chicken broth store-bought or homemade
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon thyme

DIRECTIONS:

1. Cook and crumble the sausage in a large pot, adding onions after a few minutes. Cook until the sausage has browned and the onions are tender. 
2. Add the cabbage, beans, tomatoes, broth, and spices. Stir to combine and bring to a simmer for about 10 minutes or until cabbage is done to your likeness.

Difficulty: very easy
Time: 15 minutes prep, 15 minutes cooking
Source: http://www.barefeetinthekitchen.com/

White Chicken Chili

One of the highlights of this past summer for me was loading the kids into the car and heading on a not-quite-two-hour road trip to see one of my best friends.  The hours between us and life, in general, keep us from seeing each other more than once or twice a year these days.  But during that visit, she presented me with this amazing recipe and made me promise to try it.  The very next weekend, I did, despite the summer heat.  I have made it three times since and it is a huge hit with my family.  And every time I make it, I get to enjoy some good memories, too.

INGREDIENTS:

• 1 rotisserie chicken, de-boned and diced
• 3 medium onions, diced (I used a large and medium)
• 3 tsp garlic, minced
• 3-4 cans great northern beans
• 2 (32 oz) chicken stock (by order of the recipe author, this must be stock and not broth)
• 1 (4 oz) can green chilis
• 3 tsp salt
• 3 tsp ground cumin
• 3 tsp dried oregano
• 1 1/2 tsp pepper
• 1 1/2 cup whipping cream

DIRECTIONS:

1. Saute garlic and onion in oil.
2. Add remaining ingredients EXCEPT for whipping cream.  Simmer 30-45 minutes
3. Add whipping cream (and some corn starch if you would like a thicker broth).  Simmer 5-10 minutes.
4. Garnish with shredded cheddar and sour cream, as desired.

Difficulty: easy

Time: 15 minutes prep, 35-55 minutes simmer

Source: one of my besties, Jen

Gary's Famous Baked Beans

This recipe has been a picnic staple in our family since 1990.  My dad asked our neighbor for the recipe after tasting them at a going-away party; Deb, the gracious host, quickly handed it over.  My dad modified the recipe to suit our tastes over the years.  My dad usually doubles or even triples this recipe and gives some of his biggest fans some to freeze.  My family enjoys them so much that they make appearances at ALL major holidays.  As a cover for a surprise birthday party, we even made him make these beans; he was carrying the crock pot as everyone yelled "Surprise!".

My favorite thing about this recipe is that my dad only uses one pot!


INGREDIENTS:

• 2 28 ounce cans of vegetarian baked beans
• 20 ounces Heinz ketchup 
• 1 roll of Jimmy Dean Hot Country sausage
• 1/2 pound dark brown sugar
• 2 t apple cider vinegar
• 1 large onion, chopped
• 2 T butter
• 1/4 cup instant mashed potatoes (a thickening agent in this recipe)

DIRECTIONS:

1. In a large pot, heat butter and onion until soft, about 5 minutes.  Remove from pot and set aside.
2. Throw the roll sausage in the pot; break up and cook.
3. Add beans and lower heat.
4. Add ketchup and brown sugar while constantly stirring.
5. Add onion. Cook on low 30 minutes. Stirring often.
6. Add vinegar.  Cook 10 minutes. (You may want to taste here to add either more sugar or vinegar to match your taste)
7. Add mashed potatoes to thicken (we like them thick enough to not slide around on the plate)

Difficulty: Medium

Time: about an hour start to finish

Source: my dad

Tuscan Chicken and Beans (Slow Cooker)

Talk about easy - for this recipe, you don't even have to thaw the chicken!  As a working mom, I find the slow cooker to be a godsend.  I usually try to make one slow cooker meal a week, though it doesn't always happen.  When it does, though, I generally throw the meal together the night before and put the whole pot in the fridge.  In the morning, I take it out, let some of the chill wear off for about an hour while I get myself and the family ready for work/school, and turn it on just before we walk out of the door.  A while back, I had planned to make this but forgot to prep it the night before.  It took me a minute to chop the pepper, but I was amazed at how quickly I was able to throw it together in the morning (and not run late).  When we got home, I just boiled some pasta and we had an awesome and healthy dinner...with enough for leftovers!  Since then, I have found it easiest to chop the peppers the night before, but that is the only prep necessary.

INGREDIENTS:

• 4-5 frozen boneless, skinless chicken breasts 
• 2 small or 1 large red pepper, chopped (I diced, but that is only because my kids are more likely to eat them if they are cut smaller, feel free to add more pepper)
• 1 can white beans, rinsed and drained (I have used Cannellini Beans and White kidney beans)
• 1 can fire-roasted diced tomatoes, not drained (I used the kind with garlic)
• dried basil
• feta cheese (optional)
• pasta

DIRECTIONS:

1. Place frozen chicken in slow cooker; sprinkle liberally with basil.
2. Place chopped peppers on top.
3. Pour in the beans and tomatoes.
4. Cook on low for 6-8 hours.  Serve over pasta.  Top with feta cheese, if desired.  

Note: Consider the size of your slow cooker and how long you will cook this when deciding on how much chicken to use.  I use at least 5 frozen chicken breasts because I have a large Crock Pot and it cooks for the full 8 hours and then turns to "warm" before I get home from work.  Less chicken would end up dried out.

Difficulty: Super easy

Time: 5 minutes or less prep; 6-8 hours cooking

Source: www.momswithcrockpots.com