Archive for the ‘Soup’ Category
Posted by MontanaVike on September 9th, 2013
Red beans and rice
Total time
- 2 lb hot Italian sausage
- 1 lb beef kielbasa
- 1 green pepper
- 1 yellow onion
- 3 cloves garlic
- 1 chipotle pepper
- 1 jalapeno
- 1 bay leaf
- 3 14 oz cans chicken stock
- 4 14 oz cans dark red kidney beans
- 3 cups prepared white rice
- Brown Italian sausage in large skillet
- Cut kielbasa into ¼? thick rounds and add to Italian sausage
- Dice green pepper, yellow onion and garlic.
- Add to sausage.
- Cook onions, peppers and garlic until soft, about 5 minutes.
- Mince chipotle and jalapeno and add to pan.
- Add remaining ingredients except rice and simmer for 1 hour.
- To serve: Place large scoop of rice into bowl and add ladle of red beans.
- At this point you can add a couple dashes of your favorite hot sauce to spice things up. I suggest Chipotle Tobasco for a nice smoky kick
3.2.1255
Posted by MontanaVike on September 9th, 2013
Posole
Author: Johnny
Recipe type: Soup
Cuisine: Mexican
- 3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
- 2 tablespoons lard or bacon fat
- 1 large onion, chopped
- 2 cloves garlic, peeled and diced
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon black pepper
- 2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
- 2 (15 ounce) cans white hominy, drained and rinsed
- 1½ cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
- 1 quart pork stock or chicken stock
- salt
- ½ cup chopped cilantro (garnish)
- lime wedge (garnish)
- In a large pan.
- Saute onions in lard or bacon drippings until clear.
- Add garlic and spices and cook another two minutes.
- Add meat, green chili, rinsed hominy and beans.
- The beans are not traditional but we like them.
- Cook another two minutes.
- Pour stock over all.
- Add salt to taste.
- Simmer, covered, about 1hour.
- Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
http://www.recipezaar.com/recipe/Posole-Mexican-soup-with-pork-and-hominy-59367
3.2.1255
Posted by MontanaVike on September 9th, 2013
Chickent and Keilbasa Cheese Soup
Author: Johnny
Recipe type: Soup
- 1 ½ cups onions, diced
- ½ cup butter
- ¾ cup flour
- 1 – 14.5 oz. can chicken stock
- 1 qt. milk
- 2 lbs. Velveeta (real stuff, not fat free), cubed
- 2 boneless chicken breasts, cubed
- 1 beef kielbasa, sliced
- Sauté onions in butter over medium high heat until onions are translucent. About 5 minutes.
- Slowly add flour, stirring continuously. Trying for an almost paste like consistency.
- Slowly add chicken stock, stirring continuously.
- Slowly add milk, again stirring continuously.
- Once milk is added, heat until soup starts to thicken. Stir occasionally to make sure nothing is sticking to the bottom of the pan. (about 10 minutes)
- While soup is thickening, cook cubed chicken until no pink shows. Add sliced kielbasa and cook until it starts to brown.
- Slowly add cubed Velveeta to soup. Add a little, stir, add a little more, stir again.
- After Velveeta is added and has fully melted, add chicken and kielbasa.
- Stir everything well to combine
3.2.1255
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