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Wednesday, January 30, 2019

Mexican Sausage Soup

Back from a week and a half on the road.  Business trip to Atlanta and Florida.  Funny how those work best in winter.  Connie came back coughing and hacking.  He spent a good part of the day on the couch in the office.  My mission was to get him to eat some relatively healthy food for dinner - including what we call Jewish penicillin - chicken broth.  The problem is that he doesn't like soup.  Particularly brothy soups.  Lobster bisque?  Clam chowder?  Both are just fine with him.  Chicken noodle?  Um, no thanks.  So, I thought I'd make chicken and noodles.  Then, when I opened the freezer and saw the solid block of four chicken thighs I decided to come up with plan B.  There were three sausages in the freezer.  They'd thaw a LOT more quickly.  They went into a soup pot along with onion and green pepper.  Then, I headed toward the pantry to gather ingredients that'd work.  One of the recipes I'd read on suggested using hash brown potatoes in a sausage soup.  That sounded good but rice sounded better.  Then, once everything was in the pot and simmering away, I made some sour cream with lime juice and cumin.  And, I grated some extra sharp cheddar.  A quick salad with bibb lettuce, sliced banana, mandarin orange segments and a jam dressing topped with toasted pecans and we were good to go.  This is a soup that'll freeze really well.  And, since Connie actually liked it, I'll be able to make it a few times a year!

Mexican Sausage Soup

3 sausages (mild or spicy Italian)
1 medium onion, diced
1 medium green bell pepper, diced
1 T olive oil or vegetable oil
1 quart chicken bone broth
1 can black beans, drained and rinsed
1 can gold and white corn, drained
1 can stewed tomatoes, chopped (regular diced tomatoes or Rotel will work)
1 16 oz jar salsa
1/2 c Uncle Bens converted white rice
2 t cumin

Slice and brown the sausages, onion and green pepper in the olive oil.  Add the rest of the ingredients and simmer for about 15 minutes - or until the rice is tender. You can top this with sour cream and/or grated cheese.

Here's the salad too: