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It’s October now and that means many things for me. First, I have to start wearing pants! Goodbye shorts and flip-flops. Hello, jeans and great shoes. Second, I am becoming more inspired to cook fall flavors as the trees outside my windows begin to turn. Finally, I consider this month to be the official start of soup season!
If done right, soups can be a delightful and versatile one pot meal. Most of all, I enjoy the warmth and comforts wrapped up, like a blanket, into a single bowl of fresh flavor goodness. This recipe is no exception with the heartiness of the sausage and the comfort of the white beans. The chicken stock and vegetables add a great balance of flavor to every bite.
- 2 Tbl. olive oil
- 2 Tbl. unsalted butter
- 1 cup yellow onion, small diced
- 1 cup celery, small diced
- ¾ cup carrots, small diced
- 1 Tbl. jalapeño pepper, deseeded and minced
- 1 Tbl. fresh garlic, minced
- 2 Tbl. corn meal
- 2 (14 oz.) cans low sodium chicken stock, the best you can find
- 3 (15 oz.) cans white northern beans, drained and rinsed
- 2 – 3 cups smoked kielbasa sausage, sliced
- salt and pepper to taste
- In a heavy duty pot or Dutch oven, heat the olive oil and butter until the butter is melted. Next, add onion, carrot, and celery. Cook the vegetables in the oil for 3 – 5 minutes or until the onions are translucent. Then add the jalapeno, corn meal and garlic. Cook for an additional 1 – 2 minutes. Finally, add the chicken stock, white beans and sausage. Simmer on medium low heat for 30 – 35 minutes until the beans are tender and the sausage is heated through.