White Bean, Corn and Smoked Sausage Soup

What's new lately?  The temperatures are up and down here.  This is a weird part of Florida where I need a heavy jacket and hat one week then I'm in short sleeves a few days later. No matter the weather - soup is always an option.

This one could also be named clean-out-the-fridge-soup, but white beans and sausage would be more appealing on a menu.  I'm glad I am keeping track of recipes on this blog because often enough I need to search it when I am grocery shopping.  Hoping Blogspot doesn't just go away because I'd be unhappy to lose all the recipes I have posted over the last 10 years.


Anyway, here is the cobbled together recipe.

White Bean, Corn and Sausage Soup

1 can of Cannelloni beans, drained
onions, chunked
garlic, chopped finely
corn, sliced off the cob
chicken or vegetable broth
sausage or any leftover meat in the fridge
smoked paprika
salt and pepper
bay leaf

Saute onions and garlic in olive oil.  Once soft add corn and a cup of broth, cooking until corn is tender.  About 10 minutes.  Using immersion blender or a food processor, puree roughly half of the veggie mixture. Now add a drained can of cannelloni beans and more broth.

I had leftover smoked sausage so that was chunked up and tipped into the pot.  To your taste add salt, pepper, smoked paprika, basil and a bay leaf.  I put a touch of red pepper in but not enough to make it too spicy.  I like a bit of a kick but not too much.

Linking up with Deb for Souper Sunday this week.  Her post and yummy Congee, soupy rice, may be found Here.  Hoping you are feeling better, Deb!!   

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Zucchini Fries make a lovely side dish

I wanted to share a great way to prepare zucchini. Probably everyone else knows to bread and bake this squash but I am just discovering it. That's me, slow and behind the times. I've shared burgers before for Souper Sunday, and really, I am focusing more on the healthy side dish here.


Not to dismiss the charcoal grilled cheeseburger because really, it was delicious. Pairing it up with some healthy side items such as fresh corn and the zucchini fries balance things, don't you think?

This zucchini is super easy to prepare.  You don't peel it, just wash it and cut slices.  Dip in egg white then roll in a bread crumb and Parmesan mixture.


I found if I cook them 25 minutes at 425 F they are crispy enough to pick up and eat as you would a French fry.  This is a modified version from the SkinnyTaste website.  Check it out HERE.


Sharing with  Beth Fish's Weekend Cooking Series.


Baked Potato Soup

Baked potato soup with a healthy twist.  Well, except the bacon topping 😏


On a cool day a homemade bowl of soup and a grilled cheese sandwich is just the ticket. Healthy, economical and absolute comfort food.


This is another recipe I tried from SkinnyTaste. You use potatoes and cauliflower for the base. now the toppings are to your preference and we used bacon, cheese and scallions.

·        Here is the recipe from the SkinnyTaste site.

Baked Potato Soup

2 medium russet potatoes, washed and dried
1 small head of cauliflower  (3 1/2 cups or 16 ounces), stem removed cut into florets
1 1/2 cups  chicken broth
 1 1/2 cups 1% reduced-fat milk
       salt and freshly cracked black pepper
       1/2 cup light sour cream
 shredded sharp cheddar cheese
    6 tbsp chopped chives, divided (I used scallions)
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
.     Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender. Or if you prefer to use your oven, bake at 400 F for 1 hour or until tender. Cool. Peel potatoes.
     Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
 On medium heat, add chicken broth, milk, potatoes and bring to a boil.
     Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

 Top each serving with cheese, remaining chives/scallions and bacon.

Sharing this soup and grilled cheese with Souper Sunday at Kahakai Kitchen this week.
Check out Deb's Sour Lentil Soup  this week.

In My Kitchen - the March edition

Finally I am participating with Sherry's In My Kitchen event! The plan was to do a post for February but I was stricken with influenza so, zero energy to get my post completed on time. This month I can share the kitchen news and see what others have going on in their kitchens around the world.

Costco had a good deal on this Henckels cookware so we snagged some for home.  This means the Revere Ware pots and pans are moving out to our camper.  Winner both ways.


This photo is in the kitchen, Aja keeping careful watch over Doug as he prepares dinner.  Doug is expert with that Instant Pot and the meals have all been excellent.  I think the Lamb and White Beans has now surpassed the Braised Pork and Apple stew.


A KitchenAid pot I usually forget I have as it's pushed to the back of the cabinet. Lamb stew is in the pot. This is a great little pot, originally purchased for no knead bread.


My favorite mug.  Birds lined up according to size.


A mustard from Trader Joe's which went into one of the Instant Pot recipes


The kitchen.  Aja is checking for dropped crumbs. We'd like to get new counter tops soon.  Depends if we decide to move within the next two years how much money we sinking into the remodel.


Joining in with Sherry for March's In My Kitchen Event!


February Update
{watching, reading, listening, planning}

The last day of February!  It was eventful. I took a short break earlier in the month as I had the flu.  In spite of that, I have been keeping up with my Wordless Wednesday fairly well. Also I was able to get back to reading once my energy level and ability to focus returned.

Camping: We went to Suwanee River State Park and while it was a pretty little campground, I'm not sure we will go back. A train blows by at 1:30, 2:30 and 4:30 A.M.  The whistle wakes you and the camper shook a bit.  I don't like interrupted sleep but maybe it would be nice when we have an air conditioner on to muffle sound.  We'll see.


Something New

I was a reading Beth Fish Reads post where she mentioned her introduction to Bluetooth earphones.  Doug went ahead and ordered us each a pair of Koss earphones via Amazon.  How my life has changed since I now listen to podcasts while walking.  It took me a while to get used to the placement of the earphones over my ears but I love them now.  No cords!

I have been listening to The Archers, an ongoing "soap opera", a contemporary drama in the English fictional town of Ambridge.  If interested check out Stephen Frye's introduction HERE.  It's a rural setting and it's just like the old radio shows with sound effects such as shop bells chiming, dogs barking, etc.  The episodes are only 14 minutes long which is perfect for getting up and away from my desk for a quick break.  At lunch I will listen to several episodes back-to-back until I get caught up.


Something old/ My Fitbit band broke and fortunately for me, it landed on the floor in front of the coat closet. Doug found it before we walked, I didn't know it had fallen off.  Then at work, same day, the band disconnected and skidded across the floor.  It's over 2 years old and I hoped I wouldn't need to replace it. Fortunately the actual Fitbit still works and I have spare bands.  Sporting a deep purple one now.


Hunter Killer with Gerard Butler (we liked it)
Robin Hood (Jamie Foxx was the only known name and he was good, otherwise, don't bother.  The ending had us turn to one another and say Really? )
It's a Wonderful Life - an old classic that's perfect when you are under the weather.  George Bailey rocks.
Justice League - because a pizza night needs a crazy superhero party.



Careless Love by Peter Robinson, #25 in the DCI Banks series
The Chef's Secret by Crystal King - Renaissance Italy and a foodie book
White Nights by Ann Cleeves, #2 in the Shetland series
Turbulence by David Szalay

Celebration: Our granddaughter celebrated her 5th birthday.  Five already!


March Plans:  Camping at Blackwater State Park in the Florida panhandle. Let's hope this campground doesn't have a train running nearby.  That was just crazy at Suwanee River State Park!

Tucking into a few new books I have on hold at the library and trying some new recipes. Doug uses the Instantly French book for his Instant Pot and those are all good recipes.  I am back at the SkinnyTaste cookbook and made chicken Parmesan.  See the easy setup below.


We like this version as it's baked and not fried.  A bit healthier and less hands on time.  Since this is a long update post I will just put the link for this recipe HERE.


Sharing with Beth Fish Reads for the Weekend Cooking Series.

That's it for now. End of February, over and out!

Seven Hour Lamb with White Beans
{ make that less than 2 hours in the Instant Pot}

It's good to get back to posting about food after a short break. Next year I will be getting a flu shot; this bout knocked me for a loop. While it was wonderful to get back to eating something that required a knife and fork, I would like to highlight this Seven Hour Lamb stew this week. We only need a spoon for it, that's how tender it was.

All the credit goes to my husband as he is the master of the Instant Pot. It's very cool to have dinner cooking by the time I arrive home from work.  Yet another benefit of him retiring first 😃


Out of habit I set the table with a fork.  It wasn't needed.  This is such a tender dish, so fragrant and delicious.  I know I was lamenting all the meals that needed a spoon when I was sick but this......oh, bring that spoon on!  It's very brothy so have some bread on hand for dipping.


I'm not sure how you would adapt this for a regular pressure cooker but I will provide the recipe using the IP below.  This is another winner from the Instantly French cookbook.  See all the tabs in this book Doug has marked?  He will be trying many more recipes from this book.


Seven Hour Lamb with White Beans
{prepared in the Instant Pot }

12 ounces dried great Northern beans, rinsed
2 TB olive or vegetable oil
1 ( 2-pound) lamb leg or shoulder (this recipe used boneless leg) trimmed of excess fat
2 onions, sliced
2 carrots, cut into ½ inch thick rounds
5 garlic cloves, smashed
1 cup white wine
2 cups unsalted chicken stock or water
1 teaspoon dried thyme
2 teaspoons salt

Place dried beans in large bowl and add cold water to cover by 2 inches.  Soak overnight.

The next day use the sauté function and heat oil, Add lamb and brown on all sides, about 4 minutes per side. Transfer to late and set aside.

Add onions, carrots and garlic and cook until softened, about 1 minute.  Add wine and stir, scraping up bits from the pressure cooker.  Add broth or water, thyme, salt and pepper and stir to combine.  Add lamb to the pot, nestling it into the braising liquid on high pressure for 60 minutes.

Just before the lamb has finished cooking drain the beans.
Manually release the steam from the pressure cooker.  Working quickly  flip lamb to its other side.  Add the beans to the pot and stir to combine. Cook on low pressure for 30 minutes.
Allow pressure to release naturally.

Sharing with  Beth Fish Reads for Weekend Cooking Series and Deb at Kahakai Kitchen for Souper Sunday.  Check out her Tomato and Garlic Soup HERE.

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White Bean, Corn and Smoked Sausage Soup

What's new lately?  The temperatures are up and down here.  This is a weird part of Florida where I need a heavy jacket and hat one week...