BoomerGirl Diary

Well, I guess the first thing I should do is introduce myself. Glad to meet you! I am Angela Oelschlaeger, originally from Mississippi but for the last 20 years, from Tonganoxie, Kan. I live on a farm that has been in the family since Noah’s time ... well, almost. I have had recipes published in Light and Tasty, Country Extra, and Taste of Home magazine, where I have been a field editor for almost 10 years.

But in all reality, I’m just a country girl that likes to cook. The one thing I like is making good food ... and making it as easy as possible.

I will try to include shortcuts and tips for those of you that like good food FAST!

Enough about me, now to the good stuff: the recipe!

With the weather getting cooler, I am itching to make a good, hearty bowl of steaming soup. I have heard that soup is good for the soul. I believe it! Why don’t you invite all the family over, toast some good crusty bread and enjoy the start of the soup season with this tasty soup?

This has to be my husband's favorite soup. I came up with this after dining at a favorite Italian restaurant. It was an instant hit! Not only is it delicious and super simple, it’s also good for you! I can almost smell it cookin’ ... mmmmm. Go ahead, try it!

Spicy Italian bean soup

1/2 lb. lean ground beef (or turkey if you prefer)

1/2 lb. of Italian sausage

1/4 t. minced garlic (from a jar is fine)

1 small onion, chopped (cut down hands on time, use frozen)

In a large soup pan, brown the ground beef and Italian sausage with the onion and garlic. Empty the following cans of beans in a colander to drain, rinse, then add to meat mixture...

1 15 oz. can black beans

1 15 oz. can kidney beans

1 15 oz. can butter beans

1 15 oz. can pinto beans

Add:

1 cup frozen corn (or 1 small can of corn, drained)

1 can Ro-Tel. I use original, if you prefer spicy, go for it!

1 29 oz. jar of spaghetti sauce. The cheap kind is just fine.

8 cups water

Bring to a simmer for 10 minutes to let flavors blend. (At this point, if you aren’t going to have a house full of people, spoon half of this mixture into a freezer safe container and voila! You have a meal almost ready to go for next time. All you will have to do is remember to add 1/4 of noodles.)

Now add: 1/2 cup of any kind of small noodles (Remember: only 1/4 cup if you are freezing the other half). Cook until noodles are tender, about 10 minutes. Salt to taste.

From my country kitchen to yours. Enjoy!