Tuesday, July 22, 2014

Sausage and Bean Soup


12 oz. dry beans, soaked, drained and rinsed according to package directions
1 can chicken broth
4 cups water
4 chicken bouillon cubes
2 tsp. ground pepper
1 tsp. salt
2 tbls. coconut oil, separated
1 cup chopped onion
1 lb. sausage, cooked and crumbled or sliced - use any sausage you like,
        I used a 1 lb. roll of New York Style Italian sausage
2 carrots, diced
2 stalks of celery diced
2 cloves garlic, minced (or 2 tsp. garlic powder)
12 oz. fresh or frozen corn

Prepare beans, drain soak water and rinse. Add chicken broth and water. Bring to a boil. Add bouillon, pepper and salt.

In a medium skillet, heat 1 tbls. oil.  Add diced onion and saute until softened and translucent.  Add onions to soup pot.

Turn down heat and simmer for 1-2 hours until beans are softened.

Meanwhile, cook sausage in skillet.  When browned, drain and add to beans.

In same skillet, heat remaining tablespoon oil.  Saute diced carrots until soft and add to soup pot.  Then saute diced celery and garlic until softened and add to soup pot. Simmer for an additional 20 - 30 minutes.

Ten minutes before serving, add corn.  Cook until heated through.

Breakfast Crumb Cake

Preheat oven to 375 degrees F. Grease a 12X15 inch cake pan.


1 cup butter
2 cups white sugar
1 1/2 cups almond milk
4 eggs
3 cups flour
1 tbls. baking powder
1 tbls. vanillla


1 cup butter
2 cups brown sugar
2 tbls. cinnamon
2 cups flour


1/2 cup powdered sugar

Cream butter and sugar. Add almond milk and eggs. Stir in flour and baking powder until combined. Mix in vanilla.

Spread half of batter in greased 12X15 inch baking pan.

Mix all filling ingredients together until crumbly. Sprinkle 1 cup of filling over cake batter in pan, squeeze some of the filling mixture into balls and spread around, reserve about 1 cup filling.  Spread remaining batter on top of filling. Then sprinkle with remaining filling crumbles.

Bake at 375 degrees F for 35 - 45 minutes.

Remove from oven. Sprinkle generously with powdered sugar.