One afternoon (January 10, 1995), when I served on the worship committee at our church in Little Rock, we went to Shirley’s house for a lunch meeting. She served a salad with raisins, sunflower seeds and cranberry vinaigrette, some fresh bread and this soup.
Here are her words to me, when I asked for the recipe, “”Please note that I generally do not write down recipes or use them, but I’m trying. This is the best attempt I can make. I usually cook by flavor or taste. This is a great soup for a party because it satisfies both meat eaters and vegetable lovers. This recipe is given to you with love; enjoy it the same way, and share it with anyone you like. God Bless You! Shirley” Now I find that I miss Shirley so much, but I think of her every time I make this and pray for her. She is a dear heart, can you tell?
1 lb. turkey sausage links, sliced in pieces about 1/4 inch wide
1 large red onion, coarsely chopped
1 large red bell pepper, coarsely chopped
2 T. olive oil
4 cans stewed tomatoes
1 can diced Rotel tomatoes
2 cans red beans, drained
2 cans great northern beans, drained
2 T. mixed Italian seasoning
1/3 t. garlic powder
1/3 t. white pepper
salt to taste
Heat olive oil on medium heat. Sauté turkey links, onion and bell pepper for about 10 minutes, stirring occasionally. Add in stewed tomatoes, Rotel, red beans, northern beans, Italian seasoning, garlic powder, white pepper and salt. Stir, cover and simmer on low heat until hot and bubbly. Serves 8-10 hearty appetites.
