Archive for the ‘Soup’ Category

Red beans and rice

Red beans and rice
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My version, probably not authentic
Serves: 6
  • 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
  1. Brown Italian sausage in large skillet
  2. Cut kielbasa into ¼? thick rounds and add to Italian sausage
  3. Dice green pepper, yellow onion and garlic.
  4. Add to sausage.
  5. Cook onions, peppers and garlic until soft, about 5 minutes.
  6. Mince chipotle and jalapeno and add to pan.
  7. Add remaining ingredients except rice and simmer for 1 hour.
  8. To serve: Place large scoop of rice into bowl and add ladle of red beans.
  9. 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



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Very good on a chilly spring day in Montana. Nice warm and can be spicy.
Recipe type: Soup
Cuisine: Mexican
Serves: 6
  • 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)
  1. In a large pan.
  2. Saute onions in lard or bacon drippings until clear.
  3. Add garlic and spices and cook another two minutes.
  4. Add meat, green chili, rinsed hominy and beans.
  5. The beans are not traditional but we like them.
  6. Cook another two minutes.
  7. Pour stock over all.
  8. Add salt to taste.
  9. Simmer, covered, about 1hour.
  10. Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.


Chickent and Keilbasa Cheese Soup

Chickent and Keilbasa Cheese Soup
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Awesome with crusty bread
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
  1. Sauté onions in butter over medium high heat until onions are translucent. About 5 minutes.
  2. Slowly add flour, stirring continuously. Trying for an almost paste like consistency.
  3. Slowly add chicken stock, stirring continuously.
  4. Slowly add milk, again stirring continuously.
  5. 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)
  6. While soup is thickening, cook cubed chicken until no pink shows. Add sliced kielbasa and cook until it starts to brown.
  7. Slowly add cubed Velveeta to soup. Add a little, stir, add a little more, stir again.
  8. After Velveeta is added and has fully melted, add chicken and kielbasa.
  9. Stir everything well to combine