{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).

{in the pot} alison's hominy tortilla soup

photo by amy twomey

I am loving me some tortilla soup this fall. You simply can not go wrong with a big bowl of tortilla soup. I love this one because it is so different from the tradition recipe. I got this recipe from my dear friend alison who has shared a great many recipes with me that have become family favorites throughout the years. This is a great recipe for a busy evening when you need to whip a speedy dinner together. It is not necessary to cook it for 30-an hour but I personally like too. You can prepare it and eat it after 15 minutes if you are in a really big hurry! enjoy.


alison's hominy tortilla soup by amy twomey

ingredients

1 yellow onion, chopped

2 T. butter

4 garlic cloves, chopped

1 can corn, do not drain

2 cans hominy, do not drain

2 cans black beans, drained and rinsed

2 t. cilantro

8 c. chicken broth

1 can rotel tomatoes

2 t. cumin

dash of cayenne pepper

salt & pepper to taste

saute onion in butter. add garlic, corn, hominy. Cook a few minutes and add all other ingredients and bring to boil. simmer for 30 min-1 hr with lid.

garnish with

monterey jack shredded cheese

avocado

tortilla chips crumbled up

over rice

*For some great Thanksgiving meal ideas be sure to check out amy and ann's {thanksgiving series} over at i am a celiac and dollop for 5 days of great recipes to inspire your Thanksgiving meal.

{in the pot} quick mexican bean soup

photo by amy twomey

I first had this soup about a year ago at my friend Julie's house. She had a soup party and made all of her favorite soups that covered her range, each soup was spectacular. But this Mexican Bean one won for me. I re-created this soup three times over the next few weeks. I have a tendency of doing that. I do that with music too. I find something I love and burn it out. So now, I try to only make this for special occasions. It is scrumptious and deserves a very special occasion!

quick mexican bean soup by amy twomey via julie kay

ingredients
1 package of Hickory Smoked Bacon.
chop raw bacon, then cook in large sauce pan, fry to crispy
1 yellow onion, diced.
1 purple onion, diced.
4 jalapenos, seeded and diced.

saute {above items} in bacon grease (remove cooked bacon first and set aside).
add 2 TB pepper and 1 1/2 kosher salt.
cook until soft.
transfer to soup pot and add:
2 cans of pinto beans (large size cans) with juice, and when empty fill cans with water to add 2 pinto cans full of water, 1 can drained corn, and tie 1 bunch cilantro to add. Boil everything above for 5 mins, then simmer for 4 hours (or longer), in the last hour add bacon from earlier fry.

Remove cilantro before serving.
If you want you can chop fresh cilantro for garnish to add before serving.