Smoky Beef and Veggie Chowder
SMOKY BEEF AND VEGGIE CHOWDER
Hi friends! I hope you had a great weekend. We took our daughter to see her great grandma for the first time this past weekend. It was pretty amazing to see our daughter interact with grandma and the upbeat attitude grandma had. It’s the little things in life that make me the happiest!
Speaking of happy, have I told you how happy soup makes me? I love a good, comforting bowl of soup during the cold months. Let’s face it, here in Minnesota there are more cold months than warm ones so that leaves plenty of days for soup! Smoky beef and veggie chowder is the epitome of a good soup. It has big chunks of smoky beef sausage, a variety of fantastic veggies and a creamy base that doesn’t even have cream in it! Cool eh? I love the use of smoked beef sausage in this recipe. It’s a nice change from the traditional ground beef or chicken I would normally put into soup. I also like how it’s inexpensive way to change up dinner.
- If you don’t like smoked beef sausage, you can substitute any kind of meat you like. Kielbasa is a great option if you’re looking for something that isn’t smoky or want to change it up from beef or chicken. You could also skip the meat all together and just add more veggies! That would be delish!
- I like to use a can of evaporated milk for this recipe, but if you don’t have one on hand, regular milk will work too.
- You can also substitute any veggies you like for the ones I chose. I tried to keep it simple by using the basics, but you can add broccoli or kale, or virtually any other kind of veggies you like. It’s all about preference.
- I love, love, love the white beans in this recipe. It adds a sort of rustic element. If you don’t like beans, you can leave them or or add a different kind.
- One of the main spices I use for this recipe is Penzeys smoked Spanish paprika. I will not use any other kind. I usually don’t go for smoky tasting foods, but this soup with Penzeys smoked Spanish paprika is out of this world. You can find it here: (https://www.penzeys.com/online-catalog/smoked-spanish-paprika/c-24/p-1159/pd-s) This isn’t an advertisement, I just really love this company and what they stand for and all of their spices are da bomb! ????
I hope you’re not sick of my soup recipes yet because this one is a must try! It tastes even better the next day when all the flavors have time to mingle in the refrigerator!
- 4 carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- ¼ cup butter, 1/2 stick
- ½ cup flour
- 1 12oz can evaporated milk
- 2 cups vegetable broth
- 1 tablespoon smoked paprika- such as Penzeys smoked Spanish paprika
- Salt and pepper, to taste
- 1 can of corn, drained
- 1 can cannellini beans, drained and rinsed
- 1 12oz package smoked beef sausage (such as Hillshire Farms)- diced into bite sized pieces
- Sautee carrots, celery, onion and garlic in a large pot with ¼ cup (1/2 stick) butter until onions are translucent, about 7 minutes.
- Sprinkle in ½ cup flour and stir until you can no longer see the flour.
- Slowly add in the evaporated milk, vegetable broth, paprika, salt and pepper. Let the pot come to a simmer.
- When the pot comes to a simmer, add in the corn, cannellini beans and diced sausage. Let the pot simmer 30 minutes, stirring often.