Cozying up with a warm, delicious drink is the perfect way to beat the winter chill. It tastes even better when you share it with someone you love. Turning to your favorite chili or soup with comforting ingredients and smoky spices can take your family from snow and sleet to warmth and paradise.
Smoky German Potato, Sausage, and Bacon Chili is a classic with a hearty flavor to ward off the cold and a twist on a family favorite, seasoned with chili powder, cumin, and cayenne pepper. Thinly sliced potatoes and bacon read German potato salad with a sweet and spicy dressing offers a delicious new take on the traditional chili pepper.
A little lighter, but just as satisfying, this Tuscan 3-bean peanut soup includes shallots, diced tomatoes, spinach, cannellini beans, and small pieces of boiled pasta, making it the perfect winter warm-up is. Served with toasted bread cubes, it’s sure to warm your loved one from the inside out.
Its main ingredients are Aunt Nellie’s 3 bean salad. Premium green beans, wax beans, and kidney beans are tossed with a light sweet and sour vinegar dressing. As a ready-to-eat solution, it can be served chilled, at room temperature, or as part of a comforting winter recipe.
visit READSalads.com and AuntNellies.com Find more dishes perfect for the cold season.
Smoky German potatoes, sausage, bacon chili
Recipe provided by: “Dad holding a pot” on behalf of READ
Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 8
Cut 4 thick pieces of bacon into cubes.
1 pound smoked sausage, sliced into 1-inch segments
1 small onion (chopped)
4 cloves garlic (chopped)
4 tablespoons chili powder
1 tablespoon coriander
1 tablespoon powdered cumin
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
2 Fresno peppers (diced)
1 can (14 1/2 oz) diced tomatoes, drained
1 can German potato salad (drained)
1 cup beef soup
salt, to taste
pepper, to taste
In a large pot over medium heat, fry bacon until crispy. Remove and set aside, leaving about 2 tablespoons of drippings in the pan.
Add smoked sausage and fry until browned.
Once the sausage is cooked, add the chopped onion and minced garlic and fry until the onion is translucent.
Trim excess fat and add chili powder, coriander, cumin, cayenne pepper, oregano, and Fresno pepper, stirring until well mixed.
Add the drained diced tomatoes, German potato salad, and cooked bacon to the pot.
Add beef broth and stir to combine. Season with salt and pepper.
Bring the mixture to a boil and cook, stirring occasionally, until the flavors meld, about 30 minutes.
Substitution: You can use jalapeños in place of Fresno peppers.
Tuscan three-bean peasant soup
Recipe courtesy of Sarah Meuser on behalf of Aunt Nellie’s
Preparation time: 20 minutes
Cooking time: 27 minutes
Servings: 8
Cut 10 ounces of day-old crusty bread, such as ciabatta, into 1-inch cubes.
2 tablespoons extra virgin olive oil, plus more for drizzle (optional)
2 medium shallots or 1 small yellow onion, peeled and chopped
3 cloves of garlic, peeled and chopped
1 can (15 1/2 oz) cannellini beans, drained and rinsed
1 can (28 oz) diced tomatoes
3 cans (14 1/2 ounces each) of low-sodium chicken soup (approximately 6 cups)
1/2 teaspoon freshly ground black pepper
1/2 cup small uncooked pasta, such as ditalini
2 cups frozen chopped spinach or chopped fresh spinach
Aunt Nellie’s 3 Bean Salad, 2 jars (15 1/2 oz each), drained
1 tablespoon lemon zest (optional)
Preheat oven to 375 degrees Fahrenheit. Place bread cubes in a single layer in a large baking pan. Bake for 8 to 12 minutes, until the bread cubes are lightly browned. Let’s set it aside.
Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of oil. Swirl to coat. Add shallots. Cook, stirring occasionally, 5 minutes or until tender. Add garlic. Cook for 1 minute or until fragrant. Add cannellini beans, tomatoes, broth, and black pepper. Bring to a boil. Add pasta. Cook for 8 minutes or according to package directions. Mix spinach and bean salad. Simmer for 5 minutes or until heated through.
Ladle soup evenly into bowls. Top with toasted bread cubes and lemon zest, if desired. Drizzle with additional olive oil if desired.
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