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- Y'all I can't believe that finally, winter is on its way.
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You know, I like winter food, I like winter clothes.
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I feel so much better
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the more I can cover, the better I feel.
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And speaking of winter,
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I am gonna share a recipe with y'all
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Italian sausage soup.
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And it's so, so easy, so, so very easy.
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Let's see, maybe I can get that eye to come on this morning.
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It's Italian sausage.
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Now if you only have Italian sausage
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that's in the shape of like a brats
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or a sausage dog, just take it out the casing.
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But I don't have any trouble at all
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finding it like this in the grocery store already ground.
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All right, so I've got some fresh oregano
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and I'm just gonna give this some chops.
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And I think, you know, I think I'll go ahead
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and get this started.
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I'll go ahead and put this in the pot and then I can finish.
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And don't forget to look for a piece of paper.
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Make sure you don't cook the paper.
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All right, so that's my Italian sausage,
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that's my onions, that's my red bell pepper.
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That's my chopped green.
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No, that's my green bell pepper, look like spring onions.
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And this is my fresh grated garlic.
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So I'm gonna turn these on.
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And let those be cooking,
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getting all them flavors together.
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And so while that's doing its thing, I will do my thing.
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I'm gonna be adding beef broth to that.
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I'm gonna be adding, it costs,
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a 16 ounce package of corn niblets.
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They don't make 16 ounce anymore, it's 15.
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But I just happened to make mine 16
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'cause I had two of them.
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'Cause to me the corn is so good.
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Ooh, these herbs smell so good.
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I just do like to recommend, you know, if you have access
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to fresh herbs, by all means use them.
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But one thing about it, if you are using fresh herbs,
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it takes more of those
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because they're not as strong as the ground herbs are.
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So if it calls for a teaspoon
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of oregano, do two to three teaspoons of oregano.
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And by chopping these, this is gonna help it
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release all those wonderful flavors
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rather than if you just dropped it in the pot.
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Breaking open that, we are breaking open
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There we go, there we go.
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That looks real good.
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I have had some great guest on here
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on my little cooking show on YouTube,
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so I hope that y'all are hitting subscribe
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so you don't miss any of them.
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One of my newest favorites is Joseph Harris
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and I met him at a book signing
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and Joseph just happened to say, you know,
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I won the best home cook in America.
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I can't remember what year,
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but it was on the cooking channel.
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And I said, gosh, do you wanna come be a guest?
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And he said, I would adore to.
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And we just hit it off.
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We were like Mutt and Jeff, he was here and I was here
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but has the sweetest smile
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and the sweetest, sweetest personality
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and we just had a ball.
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So I do hope y'all will catch that show.
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Okay y'all, our sausage is all nice and brown
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and the recipe says to drain this,
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but you know, there's just not a whole bunch in there.
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And like one of my favorite people
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I was talking about Joseph Harris.
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look what I received yesterday.
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Joseph sent me these flowers.
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He was here and he did about six shows with me, didn't he?
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- [Speaker] Yeah, yeah he did.
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- And we enjoyed being together so very much.
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And thank you Joseph.
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Does this mean I don't have to send a thank you card?
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Yeah, you say no, I don't have to.
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Thank you, thank you, thank you,
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thank you darling for these beautiful flowers.
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They're as sweet as you are, love them.
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All right, so as Joe always said, fat equals flavor y'all.
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So I'm gonna opt not to drain this
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since it's not that much.
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Now I'm going to add a large can
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I am gonna add, this is a 32 ounce
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I'm just gonna wash out the rest of the tomato sauce
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with that and then add the rest.
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And now I'm going to add our diced tomatoes.
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It's seasoned with basil, garlic and oregano.
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And I'm going to add in
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our two other fresh herbs.
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I am about add in our smoked paprika.
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And now I'm gonna add our black-eyed peas and our corn.
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And we're gonna let this simmer for 30 minutes.
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These peas actually take about 20 minutes.
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Let me see if I'm right, yeah, 25 to 30 minutes to cook.
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So they'll be perfect.
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And in goes my corn, this would be good
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to serve with tortilla chips crushed on top.
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And if I was going that far, I would have to add a dollop
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of sour cream on top of my chili.
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So I hope y'all will like this recipe.
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And you know, it's a good one.
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It's a good one that you can change around
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and make it your very own.
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Like I wouldn't mind some cumin being in there
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So make it, try it and then make it your own.
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I want y'all to look at this pot of chili.
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Now remember, this is black eyed pea
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Did I say the full name right?
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- [Speaker 2] Black eyed pea and sausage chili.
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And it looks just delicious.
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Now I'm gonna just share with y'all
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the way I'm gonna serve mine to me
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and to whoever puts their feet under my table.
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I'm gonna start with cheese so it can start melting.
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I'm gonna put some green onion on it.
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I'm going to put some tortilla chips that I just crushed up.
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And then I'm on top it with a dollop of sour cream.
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And I'm gonna just put a little bit
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of salt because to me,
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sour cream screams for salt.
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I wanna try to get a little bit of everything in there.
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This is truly delicious.
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And y'all saw how easy it was
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and it will definitely feed a crowd.
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If you can't eat it all,
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you can always put some in the freezer
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and pull it out on a school night where you think,
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I ain't got nothing to eat in this house.
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And you go to the freezer and you find that,
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Love and best dishes to all my friends out there.
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Thank you very much.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
