I hope y’all had a happy filled weekend. I spent the time catching up on household chores that were long overdue. We experienced torrential rain and flooding all weekend which kept me spellbound inside. I guess it was a good thing because I got a lot accomplished and I’m feeling pretty good about it. I’ve been working on a new venture to add to my brand…that sounds so fancy and I can’t believe I’m using that term but that’s the buzz word in the blog world so I thought I’d give it a whirl. Anyway…I’m working on adding another part of what I love to do and I’m so bubbly inside, I can’t wait to share the reveal.

The last couple days allowed me to complete a project for the new venture that I’ve been putting off and really needed to finish. If you are following me on Instagram, you won’t miss a beat. If you haven’t had a chance to follow me there, be sure to add me to your Instagram feed and turn on your notifications so you will receive my updates automatically. More to come on the new blog venture. Now that I think about it, I was a busy bee and even squeezed in time to make this delicious White Bean and Sausage Soup recipe which I’m sure you’ll love.
It’s the perfect weather for a good comforting soup with a sidekick cornbread muffin. Here’s another easy sneezy recipe for you to add to your recipe box. With a few ingredients and a big pot, you’ll stir up a lot of love for your family.
Ingredients:
1 package of great northern beans ( 16 ounces)
5 quarts water
1 smoked ham hock( I use three) the hubs and Aaron love ham hocks.
2 tbs. olive oil
1/2 lb. Erich sausage sliced
1 1/2 large onion chopped
2 large fennel bulbs sliced thin
2 large carrots diced
3 large garlic cloves, chopped
1 tsp. salt
1 bay leaf
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. crushed red pepper

Directions:
Prepare beans as directed on the package or by rinsing then soaking in water 3 to 4 hours or overnight. In a medium pot, add ham hocks and cover with water. Boil ham hocks until tender. About 2 hours. Add olive oil to a large Dutch oven over medium heat. Add onions, fennel, carrots and sausage. Sauté until onions are translucent. Add garlic and sauté for 3-4 minutes. Remove ham hocks from the water and add to the sautéed vegetables. Add bay leaf, salt and seasonings. Drain beans and add to the pot. Add five quarts of water. Bring to a boil then lower temperature, cover and cook on low to medium heat until beans are tender. Remove bay leaf. Salt and pepper to taste. Serve with cornbread.