The finds for tonight’s edition were:
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!)