credit

SLOW COOKER, INSTANT POT ITALIAN SAUSAGE VEGETABLE SOUP

Simple, quick-to-make, hearty, and flavorful this Italian sausage vegetable soup can be made in a traditional slow cooker, an Instant Pot used as a slow cooker, or fully pressure cooked with directions in the notes section.

• Author: Jami Boys - An Oregon Cottage
• Prep Time: 20 mins
• Cook Time: 4 hours
• Total Time: 4 hours 20 mins
• Yield: 8 servings 1x

INGREDIENTS

• 1 lb. Italian sausage (any kind: ground, links, or precooked)
• 4 c. beef broth
• 1/2 c. dry red wine (or more broth)
• 1 28-oz can diced tomatoes
• 1 med. onion, chopped
• 2 cloves garlic, minced
• 1 15-oz can garbanzo beans (or whatever type you have)
• 2 c. chopped green cabbage, chard, kale, or spinach
• 2 c. cut green beans, fresh or frozen
• 2 carrots, peeled and diced
• 1 tsp. Italian seasoning
• 1/2 tsp. black pepper
• 1 c. small pasta or rice, cooked (optional)
• salt and pepper to taste
• grated parmesan for serving
• parsley for serving (optional)

INSTRUCTIONS

1. If using uncooked sausage, cook it in a skillet until brown, drain and transfer to the bowl of a large slow cooker. (OR if using an Instant Pot, use the sauté button to brown the sausage as well as cook the onion for more flavor before switching to the slow cooker button.)
2. Combine the broth and the wine (if using) and pour over the meat.
3. Add the remaining ingredients except the last four. Cover and cook on high for 3-1/2 to 4 hours or low for about 8 hours.
4. Add the cooked pasta or rice (turn cooker to high if you used the low setting) and cook for another 20 minutes until the pasta is heated through.
5. Season to taste and serve with Parmesan and parsley, if desired.

NOTES

To cook fully in an electric pressure cooker:
Follow above directions, but instead of slow cooking, lock the lid, set to manual and cook high pressure 20 minutes (note on timing: it takes about 20 min. to come up to pressure). Let the steam release naturally (another 10-20 minutes).

Funeral Potatoes RECIPE COURTESY OF REE DRUMMOND Pioneer Woman

Recipe by Ree Drummond

Ingredients

8 tablespoons (1 stick) salted butter

One 28- to 32-ounce bag frozen shredded hash brown potatoes

1 medium onion, finely diced 

1/4 cup all-purpose flour 

1 cup milk 

2 cups low-sodium chicken broth 

Kosher salt and freshly ground black pepper

1 1/2 cups grated Monterey Jack cheese 

1 cup sour cream 

1/2 cup grated sharp Cheddar

2 cups kettle-cooked potato chips 

1/4 cup grated Parmesan

1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
2. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
3. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
4. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.