Mexican wedding soup

MEXICAN WEDDING SOUP
3 lb. pork sausage (BULK) (use a good quality)
1 1/2 c. chopped onion
1 1/2 c. chopped green pepper
3 clove garlic, minced
9 c. Beef Broth
2 large cans tomato juice
2 lbs anasazi or pinto beans, soaked and cooked (if you use canned, drain them)
3 qt. tender cactus, WELL drained (International Foods aisle- in a jar)
2 c. long grain rice
3 tsp. paprika
2/3 c. chili powder
2 tsp. salt
pepper
1/4 cup chili sauce

brown sausage lightly in large saucepan. Spoon off all but about 2 tablespoons of fat. Add onion, green peppers, and garlic; cook until vegetables are tender but not brown. Add water, tomato juice, beans, rice, paprika, chili powder, chili sauce salt and pepper. Simmer covered 25 to 30 minutes or until rice is tender, stirring occasionally.
add cactus and cook 15 minutes longer.

Depending on your taste, you can blacken a chile or two and add to the mix.
LT

Looks interesting LT. I'll keep an eye out for cactus. Have you had it before? What's it like?

I came up with this idea after noticing the cactus on the shelf, thinking I could come up with some excuse to try them.......... The cactus "spears, or Shoots" actually haven't a taste of their own, but are a sponge for the other flavors. The second time i put this together, i added cumin to the recipe..........bad idea! I would have to re-name it "Armpit soup" if I kept the cumin in..............

LOL...I'm not much of a cumin fan myself. They say add it for a smokey flavor, but I'm usually smoking whatever it's on. Yes, armpit is a good description.