| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Italian |
Soups, Corn, Beans, Southern, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Can hominy (undrained) |
| 1 |
sm |
Can garbanzo beans |
|
|
(undrained) |
| 1 |
sm |
Can crushed Italian-style |
|
|
Tomatoes |
| 1/2 |
pk |
Frozen corn |
| 1/2 |
pk |
Frozen lima beans |
| 1/2 |
pk |
Frozen butter beans |
| 1 |
|
Onion, chopped |
| 1 |
pk |
Dehydrated onion soup mix or |
|
|
Decent stock |
| 1 |
lg |
Rib celery (including |
|
|
Leaves), chopped |
| 2 |
ts |
Semi-fresh basil (from a |
|
|
Jar) |
|
|
Generous pinch Mexican |
|
|
Oregano |
| 1/2 |
lb |
Lean Kielbasa, very thinly |
|
|
Sliced |
|
|
Enough water to cover |
|
|
Everything |
|
|
Basil, white pepper and |
|
|
Cayenne to taste |
INSTRUCTIONS
Couldn't decide if this dish was supposed to have an Italian or Mexican
flare (minestrone vs. pozole), and didn't have all the ingredients to do
either dish right, so, I humbly offer:
Tossed everything into the pot, and let 'er rip. About 12 hours later,
tasted it, added a bit more basil, some white pepper, just a hint of
cayenne. Didn't need any salt. Let everything simmer for another half
hour or so to blend the flavors, and served.
People, this was GOOD STUFF. Nice brown base, with just the right hint of
tomato. Lots of good beanie taste, punctuated by just a hint of garlic
from the kielbasa. For the hominy haters, the hominy picked up the taste
of everything else, while lending its own taste/texture to the whole. Even
Wes, who normally hates the stuff liked it.
For our vegetarian friends out there (Hi, Lisa, Mark), I strongly suspect
it would be equally good if you substituted a decent vegetable stock for
the soup mix, maybe added a small crushed clove of garlic to compensate for
the kielbasa, and eliminated the meat entirely.
Kathy in Bryan, TX
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan
11, 99
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