40 Days of Soup: Day 20 – Pepper Sausage and Bean with Rice

The finds for tonight’s edition were:

beef smoked sausage

1 can of chick peas

1 can of white beans

1 very large can of pickled Jalapeno pepper (used 2, sliced)

2 Tablespoons tomato bouillon with chicken flavoring

1 Tablespoon cornstarch (which I bought since I didn’t have it on hand for the egg drop soup of Day 15)

1 cup rice

Slice the sausage and brown in soup pan. Add drained peas and beans, 3 cups water and bouillon. Slice 2 peppers and add. (take out the seeds if you don’t want it to be as spicy) Mix cornstarch with 1/2 cup water to dissolve and then add to soup.

Cook rice however you want (I use a rice cooker…easy!). (I decided to make the rice to serve the soup over to “cool” the heat of the flavors.

This soup would be great with cornbread. If youwanted a meat entree, pork chops come to mind with coleslaw as a side. A light jello or sherbet dessert would balance off the spice.

This is a very spicy soup but can be made without the Jalapeno peppers and wouldn’t be spicy but also wouldn’t be as flavorful.

This soup has been endorsed by the “resident” soup tester, my husband. He says this should be recommended to my friends who like spicy. (Not sure if there are soups he’d recommend to my enemies!)


About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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3 Responses to 40 Days of Soup: Day 20 – Pepper Sausage and Bean with Rice

  1. Pingback: Pantry Raid #10: Black Bean Burgers | thebaronyork

  2. Pingback: 40 Days of Soup: Day 34 Black bean and Cumin | thebaronyork

  3. Pingback: 40 Days of Soup: Day 23 – Spicy 15 Bean and Veggies | thebaronyork

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