Category Archives: Basil

North Pole Soup

North Pole Soup
10 cups water
6 chicken bouillon cubes
1 medium onion, chopped
2 carrots, sliced
2 cloves garlic, crushed
1 teaspoon basil
6 oz. ham, diced
1 cup tomatoes, crushed
1 cup pinto beans
5 oz. rotelli or shell pasta

Dissolve bouillon cubes in water. Add onion, basil, tomatoes and garlic.
Simmer until onions are tender. Add carrots. Cook till almost done. Add
pinto beans, ham and pasta. Simmer until pasta is done.

Italian Sausage Soup

Italian Sausage Soup

2 large onions, chopped
2 cloves garlic, minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes, broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper, seeded and chopped
2 medium zucchini, sliced 1/4-inch thick
2 cups dry bow tie pasta, 1 1/2-inch size
1/2 cup chopped parsley
salt and pepper

In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes.

To deglaze, stir in 3 Tbsp. water to release browned bits. Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned.

Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.

Add remaining 4 cup broth. Stir to loosen browned bits then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta. Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.

Serve hot, with parsley, salt and pepper. If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering.

Servings: 6

Corn Sauté

Corn Sauté


1/2 cup sliced onion

1/3 cup melted butter or 2 tablespoons Italian dressing

2 (17-ounce) cans kernel corn, drained (or use fresh!)

2 teaspoons sugar

1/2 cup diced green pepper

1/2 teaspoon basil

1 (17-ounce) can green beans, drained

Salt and pepper to taste


Sauté onion in butter for 1 minute. Add remaining ingredients and cook for 5 to 10 minutes, stirring constantly.

Herbed Slow Cooker Chicken

Herbed Slow Cooker Chicken
TIME: Prep: 5 min. Cook: 4 hours
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (6 ounces each)
1/2 cup chicken broth

In a small bowl, combine the first eight ingredients; rub over chicken.
Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5
hours or until a meat thermometer reads 170°. Yield: 4 servings.

Bean and Herb Soup

Bean and Herb Soup

Makes 6-8 servings

1 1/2 cups dry mixed beans
5 cups water
1 ham hock
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2-3 cups water
1 tsp. salt
1/4-1/2 tsp. pepper
1-2 tsp. fresh basil, or 1/2 tsp. dried basil
1-2 tsp. fresh oregano, or 1/2 tsp. dried oregano
1-2 tsp. fresh thyme, or 1/2 tsp. dried thyme
2 cups fresh tomatoes, crushed, or 14 1/2-oz. can crushed tomatoes

1. Combine beans, water, and ham in saucepan. Bring to boil. Turn off
heat and let stand 1 hour.

2. Combine onions, celery, and carrots in 2-3 cups water in another
saucepan. Cook until soft. Mash slightly.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on High 2 hours, and then on Low 2 hours.