Crockpot Sausage and Pea Soup

I hate winter.  The cold, the snow, the shoveling, the achy back (from shoveling), the icy roads the gray skies...etc. It just lasts too long here in Wisconsin.... I love winter... the warm fire in the fireplace, the sweatshirts and sweaters, the comfy quilts, snuggling up with a cup of coffee and a good book, vegging out and watching movies, building snowmen, sledding, coming in from the cold to hot chocolate with marshmallows.  The seasonal grapefruit, oranges, lemons and limes, and of course, soup!  So even though  winter is not my favorite season I can find reasons to love it and be thankful for it.

Crockpot Sausage and Pea Soup

1 1/4 c. dried green peas
1/4 c. pearled barley
1/2 # sliced smoked turkey sausage or kielbasa
1 chopped onion
1 c. chopped celery
1 c. chopped carrots
1 c. diced potatoes
3 16 oz. cans beef broth
1/4 t. cracked black pepper
1/8 t. nutmeg

     Add all ingredients in crockpot and cook 6 hours on low.  Serve with a loaf of crusty french bread.

Southwest Chili Pot

Over the years my friend Janet and I have traded recipes that we discovered to be great and well loved by our families.  They would have us over, she would make something fabulous and I would come home with the recipe.  She is a great cook and has passed many great recipes on to me.  Her mother-in-law is also a fabulous cook and would share recipes with her and she would pass them on to me.  I have many well-loved recipes from them.  This is one of the many and is well suited to Super Bowl entertaining.  Chili is the perfect Super Bowl meal as it can be made ahead, even a day or two.  Then at game time just heat and serve.

Southwest Chili Pot

3 # ground beef
4 c. chopped onions
1 T. garlic powder
4-5 T. chili powder
2 t. cumin
2 quarts tomatoes
6 oz. tomato paste
2 bay leaves
1 T. salt
1 t. paprika
1 t. sugar
2 15oz. cans chili beans

Slightly brown ground beef.  Add onions and continue to cook until onions are softened and meat is brown.  Drain; add remaining ingredients except beans and simmer 2-3 hours to blend flavors stirring occasionally. Last half hour or so add the beans. Remove bay leaves at serving time.

 At this point you may serve topped with grated Cheddar cheese, sour cream, chopped onions, crushed corn chips or whatever you like or you can serve ladled over cooked macaroni topped with the above condiments.
This recipe freezes well if you want to serve it at a later date.

Italian Sausage Soup

This is THE BEST soup recipe ever!!!  We love this soup as it is so flavorful.  Italian sausage, red wine, green peppers, tomatoes... how can you go wrong?  I don't remember where I copied this recipe from.  I have been making this for years and copied it into a notebook that is now ragged from use and spotted with history of many a meal.  Serve this with a grating of Parmesan and a serving of crusty Italian bread and...heaven!  This recipe is perfect for entertaining as it is sure to impress your guests.

Italian Sausage Soup


1 1/2# mild Italian sausages, cut into 1/2 inch slices
2 cloves garlic, minced
2 large onions, chopped
28 oz. diced tomatoes
3 14-1/2 oz cans beef broth
1 1/2 c. red burgundy wine
1/2 t. dried basil
3 T. chopped parsley  or 1 T. dry
1 med. green pepper, chopped
2 medium zucchini, cut into 1/2 inch slices and quartered
5 oz. pasta (either bow-tie or rotini) about 3 c.

In 5 qt. dutch oven, brown sausage slices.  Remove to paper towel.  Discard all but 2 T. sausage fat; saute onion and garlic a few minutes to soften.  Stir in tomatoes, sausage, broth, wine and basil.  Bring to full rolling boil; cover, reduce heat and simmer 20 minutes.  Stir in parsley, green pepper, zucchini and pasta:  return to boil, reduce heat, cover and simmer until noodles are al dente about 20 minutes stirring occasionally.  Skim off fat, serve with a sprinkling of freshly grated Parmesan cheese.

French Onion Soup

HAPPY NEW YEAR!!!  2010 is going to be great!!!
I hope everyone had a safe and enjoyable New Year's Eve.
Today I must set my sights on entertaining friends that are coming over tomorrow, which brings me to planning my menu.  I thought about this recipe, which I haven't made in years. I am not sure why as we always have loved this soup.  In our early years of marriage we would go out to this restaurant called The Overtime.  It was located on the river and had a nice atmosphere, was close to home and we loved their French Onion soup. They served it with mozzarella dripping hot and bubbly over the sides.  I set out to find a recipe that would come close to the one we had there so we could have it at home.  This is it. It is adapted from Crockery Cooking by Mable Hoffman.

French Onion Soup


3 large onions. sliced
1/2 c. butter, (I use 1/4c.)
2 T. instant beef bouillon or 6 bouillon cubes
4 c. hot water
1 t. Worchestershire sauce
1/2 t. salt
4 slices toasted French bread
1/4 c. grated Parmesan cheese
4 slices mozzarella cheese

In large skillet saute onions in butter until on med-low heat for several minutes until lightly browned.  In crockpot, combine onions, water, bouillon, Worchestershire sauce and salt.  Cover and cook on low 4-6 hours. Divide into 4 heatproof serving bowls. Top each bowl with toasted French bread, sprinkle with Parmesan and top with mozzarella cheese.  Set on cookie sheet and broil until mozzarella is browned and bubbly.