This week, Rania Harris is in the Pittsburgh Today Live kitchen making her lucky Steelers soup recipe and tasty Sloppy Joes, both perfect foods for tailgating!
Smashin’ Bashin’ Bean Soup
1/4 cup olive oil
2 large cloves garlic – peeled and chopped
1 Spanish onion – peeled and chopped
1 zucchini (about 12 ounces) cut 1nto 1/2-inch dice (about 2 1/2 cups diced)
1 yellow bell pepper – stemmed, seeded and cut into 1/2-inch dice
1 red bell pepper – stemmed, seeded, and cut into 1/2-inch dice
1 tablespoon chopped fresh basil
1/2 teaspoon dried thyme
Kosher salt to taste
4 cups vegetable stock
1 pound canned plum tomatoes -chopped – with their juice
1/3 cup pitted Kalamata olives
2 cans Cannellini beans, rinsed and drained
4 oz fresh spinach leaves – trimmed, washed and coarsely chopped
Freshly ground black pepper to taste
For Garnish: Parmesan croutons and pesto
Heat the oil in a large stock pot over medium heat. Add the garlic and onion and sauté until the onion is very tender and just beginning to brown, about 10 minutes. Add the zucchini, bell peppers, basil, thyme, and ½ teaspoon salt. Sauté another 5 minutes.
Stir in the vegetable stock, canned tomatoes with their juice and olives. Bring to a boil, reduce the heat, partially cover, and simmer gently for 25 to 30 minutes.
Add the beans and spinach, and cook over medium heat just until the beans have warmed and the spinach has wilted, about 5 minutes. Season to taste with salt and pepper, and add a bit more stock for a thinner soup, if desired.
Garnish with croutons and pesto
1 tablespoon olive oil
1 ½# ground beef
2 medium onions – chopped
1 green bell pepper – chopped
4 large garlic cloves – chopped
2 tablespoons chili powder
2 – 28 oz cans crushed tomatoes
¼ cup brown sugar
½ cup bottled chili sauce
½ cup canned beef broth
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
4 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
4 large split and toasted Kaiser rolls
Heat the olive oil in a large heavy skillet over high heat. Add the beef and cook until beginning to lose pink color, breaking up with a fork, about 5 minutes. Reduce the heat to medium. Add in the onions, green bell pepper and garlic. Cook until the vegetables begin to soften, stirring occasionally, about 5 minutes. Mix in the chili powder and stir for 1 minute. Add the tomatoes, brown sugar, chili sauce, beef broth, vinegar and Worcestershire sauce. Cook until the vegetables are tender and the mixture is thick, stirring occasionally, about 15 minutes longer. Add in the parsley and season to taste with salt and pepper.
Serve over large split and toasted Kaiser rolls. Garnish with shredded lettuce.