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
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