Survey Says....FALL!

Ahhhh, that sweet time of year has just arrived. Tinges of orange popping into the trees, smoky smells in the air, pumpkins landing on front porches, socks and sweaters pulled out of hiding, football games on the teevee, weekend festivals abounding, baking bread aromas wafting from the oven and...soups, stews and bean pots bubbling away on top of the stove.

Cannellini Beans With Kielbasa

Fell in love with cannellini beans a few years ago on a trip to Italy after

tasting them in an incredible soup. Since then I have used them in all

kinds of recipes from tuna salad to lettuce salad to mashed in dips! Hereʼs

a recipe I have been working on for a while to get just like we like it!

Drain and rinse 2 15-oz. cans cannellini beans. (Great Northern white

beans can be substituted. Not all grocery stores stock cannellinis.) Set

aside.

In a large skillet heat about 2 T bacon drippings. In this, saute 1 package

of Kielbasa (that has been sliced into 3/4” pieces diagonally) till lightly

browned. Remove and set aside.

In same skillet add more bacon drippings if needed and saute 1 chopped

yellow onion till soft. Add 3 cloves garlic that have been pressed.

Cook about a minute longer. Add back in the Kielbasa and 1 cup organic

chicken stock. Season with house seasoning (mine is Kosher salt,

coarsely ground black pepper, garlic powder and onion powder) to taste.

Splash in some Worcestershire sauce. Simmer for about 15 minutes or

until some of the liquid has reduced down to desired thickness. Great with

a crusty bread or cornbread!

Chunky Carrot-Tomato Soup

Roast about 4 pounds tomatoes (peeled, cored and sliced in half) OR

2 28oz cans tomatoes on a baking sheet that have been tossed with olive

oil, salt and pepper in a 400 degree oven for about 30 minutes. Meanwhile

melt some butter with a little more olive oil in a Dutch oven. Add 1 chopped

yellow onion, 4 or 5 medium carrots that have been peeled and diced, 2

stalks diced celery and 3” garlic paste. Cook over low heat till veggies are

soft. Add roasted tomatoes and 2 cups organic chicken stock. Simmer on

low for about 20-30 minutes. Puree with an immersion blender. Add 3/4

cup buttermilk (or cream) that has been tempered in a small amount of hot

soup. Taste and add more S&P if needed. Great with grilled cheese

sandwiches!