Sunday Supper club

This Sunday, I start my post about our local block Supper club. We meet on Sunday evening for food, drinks and gossip. It is a great Southern tradition that we give a twist too by sometimes bringing guests to our dinner.

January is Soup month, so that’s this Sunday theme. I am making my family Minestrone soup, and the others are bringing sides.

What’s on the menu :

Fresh made bread from Ben, Wendy is bringing an ant pasta plate, Anne is bringing her Italian salad. My neighbor Pam is bringing cream puffs.

My Slow Cooked Recipe;

• 1 onion chopped fine
• 1 bell pepper chopped
• 2 ribs of chopped celery
• 1 lb Hot Sausage , Cut in 1 inch rounds
• 1 can diced tomato’s
• 1 can Mixed 3 Beans (drained)
• 1 can Chickpeas ( drained)
• 1 can of Mixed vegetables (drain)
• 1 Can of sliced potato
• 4 C vegetable stock
• 2 C of water
• 1 Tablespoon of mixed Italian seasoning
• 1 bay leaf
• 2 gloves of mashes garlic
• 2 C of sliced Cabbage
• Elbow Noodles : I I like to cook mine separate from the Soup.

I like to put it all in my Crockpot except the Cabbage. And let it cook about 5 hours on Low before adding the Cabbage and let it cook another 2 to 3 hours. If you are in a hurry you can set your Cookpot on High for 3-4 hours.

Set Timer for 6-8 hours on Low or 3-4 hours on Low.

Want to Freeze your soap :

This thick and hearty minestrone soup freezes wonderfully! Freeze in a large freezer-friendly container for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.