Fran DeWine is a Cedarville resident, wife of Ohio Attorney General Mike DeWine and guest columnist. She recently released her newest cookbook, Fran DeWine and Tina Husted’s Family Favorites.
A chill really is in the air now so for me, it’s soup time! I love soup and love to make it. And as we travel around Ohio, eating a lot of fast food when there is no time to sit down to a good meal, there is nothing better than coming home and having some good hot soup. In our new cookbook, Tina Husted shared her mother Diana’s recipe for Italian Soup. It is delicious and hearty — with beans and macaroni.
Diana’s Italian Soup
1 pound roll of Bob Evans Italian Sausage
1-2 grated carrots
1- 32 oz. can tomato juice
1 teaspoon salt
2 teaspoons dried basil
1-2 tablespoons brown sugar
2- 16 oz. cans drained beans — kidney, etc.
1/2 teaspoon pepper
1 teaspoon marjoram
1- 16 oz. can beef broth
4 oz. cooked macaroni
Brown meat with onion. Drain fat. Add remaining ingredients (except macaroni). Simmer 45-60 minutes. Add cooked macaroni; stir and cook 5-10 more minutes. Sprinkle with parmesan cheese when serving. It’s even better the second day!
The other soup that warms my heart and soul is chili. Nothing says fall like chili! Our son John has a unique recipe for Venison Chili. John is a farmer and a hunter and he makes maple syrup so this recipe uses all of his ingredients! You can always use ground beef or pork instead of venison. Use as much hot sauce as you like to kick it up a little!
John’s Venison Chili
1 lb. ground venison
1 large onion, chopped
2 cloves garlic, minced
1 quart canned tomatoes or tomato juice
2 tablespoons chili powder
1 teaspoon cinnamon
1 tablespoon cocoa
1 large can pork ‘n beans or black beans
1/4 cup maple syrup (if using black beans)
Saute venison, onions and garlic. Drain off fat. Add tomatoes, seasoning and beans. Simmer about 30-60 minutes. Serve with chopped onions and cheddar cheese.
Fran DeWine is a local resident and guest columnist.