Lewis County Recipes

We're all spending more time in the kitchen these days, so I thought this recipe would be a fun introduction to making delicious soup and a crusty loaf of bread from scratch.

This recipe tastes like sausage pizza, so add your favorite pizza toppings if you like. If you prefer pepperoni pizza, make sure you microwave the pepperonis on a paper towel for about 20 seconds to get out most of the grease. (Pepperonis are also delicious as snack chips microwaved until crisp on a paper towel).

This soup pairs great with a rustic loaf of homemade bread on the side. Go to Youtube, and type in "Mark Bittman's No-Knead Bread - The New York Times". Mark has an excellent tutorial and recipe for a super-easy crusty bread loaf. Enjoy!

Ingredients:

1 package (1 pound) Italian turkey sausage links

1 medium onion, chopped

1 medium green pepper, cut into strips

1 medium sweet red or yellow pepper, cut into strips

1 can (15 ounces) cannellini beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 jar (14 ounces) pizza sauce

2 teaspoons Italian seasoning

2 garlic cloves, minced

2 cans (14-1/2 ounces each) beef broth

1 package (5 ounces) Caesar salad croutons

Shredded part-skim mozzarella cheese

Directions:

Remove casings from sausage. In a large skillet over medium-high heat, cook and crumble sausage until no longer pink. Add onion and peppers; cook until crisp-tender. Drain and transfer to a 6-qt. slow cooker.

Add next five ingredients; pour in broth. Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with croutons and cheese.