Beverly Clearly, acclaimed children's writer, who created the popular Henry Huggins, Ralph S. Mouse and Ramona series is 100 today. Her numerous literary honors include the Newbery Medal, the National Book Award, and the Laura Ingalls Wilder Award. Pick up one of your favorite books today and share her stories with a child or just enjoy one for your own reading pleasure.
I saved a few cookies from yesterday to enjoy with a bowl of White Bean and Chorizo Soup.
Cook's notes: Fresh chorizo sausage gives this soup a vibrant red-orange hue and fiery flavor. Andouille sausage can be substituted. It comes in links, is precooked and has a bite to spice up your soup. A pot of soup layered with beans, sausage, potatoes and seasonal vegetables just might make you forget the chilly weather. Recipe serves 6.
- 5 baby red potatoes, diced about 2 cups
- 3/4 lb. chorizo sausage or 2 Andouille links
- 2 TB. olive oil, divided
- 1-1/2 cup sweet onion. diced
- 1 cup baby carrots, finely diced
- 1/2 cup each sweet mini bell peppers red and yellow
- 3 garlic cloves, diced
- 1/2 tsp. each smoked paprika or regular and Adobo (Mexican) seasoning
- 1 TB. parsley flakes
- 1 can (14.5 oz) diced chunky tomatoes (garlic and onion)
- 1-2 cans Great Northern beans, drained and rinsed
- 1 container (32 oz.) reduced sodium chicken broth
- 3 large handfuls of torn baby spinach leaves, stems removed
- Par boil potatoes for 12 minutes, drain and set aside.
- Brown sausage in 1 TB. oil, drain on a paper towel and set aside. If using Andouille sausage cut in thin slices and set aside.
- Wipe pot clean and add in other tablespoon of oil. Saute onions, carrots, garlic,peppers, sprinkled with paprika and Adobo seasoning. Cook about 5 minutes. Add in sausage, potatoes, parsley flakes, canned tomatoes and broth. Simmer for 1 hour. Add in spinach leaves and cook until wilted about 3 minutes.
- You may need to add more chicken broth the second day as potatoes will absorb some of the liquid.