{in the pot} Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup

This is my sons favorite thing to eat, his comfort food if you will. So, of course when opportunity knocks for any type of celebration what-so-ever this soup is requested and all family must be there to eat it....grandparents, cousins, aunts and uncles...it is time for "Mama's Yellow Soup". I make this about 4 times a year...always for birthdays, some time around the holidays when the family is gathered together again, and when my son isn't feeling well and on the verge of recovery. So enjoy "My Yellow Soup" from My kitchen to yours! This soup is the beginning of a tradition to be passed down in generations. I love beginning traditions with food.


Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup
by amy twomey

ingredients
1 large bag of big organic potatoes, whatever is available, skinned and chopped big
2 cups cream
1 yellow onion(optional)
1 tsp gf Worcestershire sauce
4 cloves garlic
salt and pepper to taste
celery seed
celery salt
cayenne pepper
nutmeg
shredded cheddar cheese
1 cup sour cream
2 small packages of gluten free sausages, grilled
green onion(optional)

Begin with soaking and cooking the navy beans. Then as they are close to be finished, drain and clean beans and add water filling the pot just over the beans. Bring to a boil again and then turn to medium heat. Take half of the beans out and pure them and put them back into the pot. Stir well. Now you are ready to peel the entire bag of potatoes, and add the potatoes to the pot. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.

Chop up the garlic, and onion(optional) and add to the pot with the cayenne pepper, nutmeg and salt and pepper to taste.

Stirring well and sure that the heat is medium to lo so the bottom of the soup doesn't burn in your pot. Water as needed. Add 2 cups of cream, sour cream, Worcestershire sauce, 1/2 tsp celery salt, and 1/2 tsp of celery seed, Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid). Add in 4 c. shredded cheddar cheese, stirring well.

Set out shredded cheddar cheese in a bowl for topping.

Add grilled sausage to the pot at the last minute and let cook for a few more minutes.
May also dice green onion as a topping(optional).

{the dish} Italian Sausage a' la Matt

What a treat to come home to my man in the kitchen. It doesn't happen very often, but occasionally Matt will get the cooking bug and take over...man style. Messy, messy. Ha.


Tonight he cooked Italian Sausage with pepper and onions adapted from cooks.com


Italian Sausages a' la Matt

2 large red peppers
1 med spanish onion
2 T. olive oil
1 clove of garlic, minced
3/4 t. dried thyme
6 fresh Italian sausages(gluten free of course) about 1 1/2 lbs
1/2 c. water
1/2-1 c. dry white wine

Cut the pepper into 12 wedges. Cut onion into 1/2 inch slices, separate into rings and add to pan with olive oil over medium heat for 5 min. Stir in onion, garlic, thyme and cook until onions are limp. Meanwhile, in another pan add sausages to pan with water. Cover tightly and cook over medium heat for about 12 minutes. Remove cover and cook for 18 min longer until browned, flipping as cooking. Add white wine to de-glaze pan, add veggies and stir all well. Continue to cook for about 5 more minutes.

*serve with rice.


This was a great man-meal if you will. We will definitely be adding this to our recipe box.