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- Y'all know nothing makes me smile bigger
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than y'all sharing a family recipe with me.
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I just love that y'all do that.
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And I got a sweet, sweet note along
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with a wonderful sounding recipe,
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which is perfect for this time of year.
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And it's from Kathy McCutcheons.
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And she sent it to us to do it in the fall shows,
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but she didn't send it to us until almost mid-October.
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we were already into Thanksgiving by that time.
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So, after the first of the year, Kathy, I'm getting to it.
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So Kathy has sent us a sausage, bean and kale
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So we're gonna start with one pound of.
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Excuse my back, excuse my back.
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I'm gonna start with one pound of Italian sausage,
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and we're gonna just break this up, you know,
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and have it like for soup size.
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You don't want it the size of golf balls
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'cause that'd be hard to get in your mouth.
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Okay, I drained our sausage.
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There was not much fat in it at all, which is good.
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And I'm putting in a little olive oil in the pot,
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and I'm gonna saute my onions, my carrots,
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and my celery in that olive oil.
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And speaking of olive oil y'all, I'm so proud
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to announce that we have got the most wonderful line
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of olive oils in our stores now.
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And I got 'em out here.
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I got 'em back here so I won't have to dig for 'em.
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Look, this one is blood orange.
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Balsamic, aged balsamic.
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- [Eddie] That one's so good.
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- Yes, they're all so good, Eddie.
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Can you believe it, y'all?
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We have a butter flavored olive oil,
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I think the champagne is wonderful too.
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Is that your favorite, Eddie?
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- [Eddie] That's my favorite.
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Have you tasted that, Theresa?
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- [Theresa] I have not.
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- Well you got to taste it honey.
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- [Theresa] Ooh, I love red apple.
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I just can't wait to use all these.
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- [Theresa] I bet the lime would be great on Salmon.
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And this is from, Divine.
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Is who we've, Greg and Shirley.
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Always first, cold- pressed, 100% real,
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extra virgin olive oil, organically produced,
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lovingly and procured by Greg and Shirley Divine.
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Now I'm gonna add the garlic
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to our carrots and celery.
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And Kathy, I thank you so much, honey,
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for sharing this recipe with us.
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Because it's, it's a good chance you got everything on hand.
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Alright, I've got marjoram, I think.
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I'ma go ahead and put that in.
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And I'm gonna go ahead and put a little salt and pepper.
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And then we've got two cans of white beans.
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We've got our crushed tomatoes,
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and we're gonna let this simmer.
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Kathy said, the longer it simmers, you know,
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the more flavorful this soup gets.
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So, I'm all for that.
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And it calls for two tea, one teaspoon of dried thyme.
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But since we've got so much fresh out there in the garden,
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And you know, when you use fresh versus dried,
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it takes at least twice the amount fresh
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to equal a teaspoon of ground.
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So if you got fresh, always use a little bit more.
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All right, now I'm gonna put our sausage back in there.
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See, that was a little fat, but not a whole bunch,
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because I didn't drain it, you know,
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before I poured it on the,
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before I poured it on the paper towel.
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I'm gonna need to come back in there
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and cut these, these sausage bites down some.
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All right, now I'm gonna add our crushed tomatoes.
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And I just love crushed tomatoes.
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That's all I ever use.
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Once in a while I might use a diced, petite tomato cut.
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But I don't know, it's just like the diced,
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For some reason it just doesn't wanna cook down.
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All right, we've got four cups.
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No, we got eight cups of chicken stock.
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Now if you got some fresh homemade stock, even better.
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Alright, now I'm gonna add our two cans
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of drained white beans.
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Golly bum, it looks good.
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I dunno if we're gonna need this much stock
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I mean it will be real soupy if we do.
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So, I'm gonna have it there
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and as it simmers along, then I'll make a judgment call.
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This is pretty, pretty kale,
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So you can use kale or spinach, whichever y'all prefer.
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Get rid of some of that stem.
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And this is gonna cook up also.
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All right, that's probably a little over a cup
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Oh, that makes it so pretty, getting that green in there.
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I love all the colors.
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As many colors as I can get in my pot.
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I put this whole five ounce package, Theresa,
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in there, because I felt like diced
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that equals four cups.
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And you can see how it looks like plenty to me,
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but if it cooks up too much,
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I'll just throw some more kale in there. (laughs)
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But it looks very good.
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And I did finish putting in the eight quarts,
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wasn't it eight quarts of broth?
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- [Theresa] It's two quarts. - Four quarts.
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- [Theresa] Two quarts. - Two quarts.
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- [Theresa] 64 ounces.
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Eight cups, not eight quarts.
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Y'all, I'd need a pot that big. (laughs)
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I'm goofy-headed today.
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Kathy, this soup just looks delicious, girl.
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And I let it cook all afternoon.
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Eddie, say when, for you.
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- [Eddie] I'll, I'll take a little more than that.
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- Okay, well that'll be mine.
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And do you like a lot of broth, Eddie, or?
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- [Eddie] More, chunky?
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- You like it more chunky?
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- [Eddie] I've been smelling this for hours now.
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- Okay, there you go.
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- And I'm gonna, might be, get me a little bit.
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I don't want too much meat.
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Look at the steam coming off of it.
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Ooh, that's good, Kathy!
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I taste a little bit of heat.
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Thank you, Kathy, for the sweet letter
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and all the sweet words of love and support.
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I thank you very much
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and I send you loving best dishes as well.
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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 bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
