Soup That will Fill You Up Quick!

Large pot!
3-4 , 8 oz cans of tomato sauce
2 -3 large onions, rough cut
8 cloves of garlic, whole
I bell pepper , rough cut
2 stalks of celery, cut into large chunks
1 lb of baby carrots
3 large potatoes, diced large
2.5 pounds of birdseye frozen, mixed vegetables
Fresh cracked black pepper
Salt
Cajun seasoning
Dried or fresh basil, thyme.
One link of smoked sausage
8- 10 thin sliced, home smoked, boneless pork chops cut into 4 or 6.
One or two hand fulls of sacrifice rice added at the beginning to overcook and add starch
Bout 4 oz of pasta added after every thing comes to a boil.
Water to cover. Simmer.

Cook until done. About 5, 12 oz beers.
Tonnerre et e'clair! Mai's C'est si bon, Ouais!
Thunder and lightning. But that is so good, Yeah!

Yum. Love me some soup.

tiny1 wrote:Yum.  Love me some soup.

Lol. I ate 3 bowls and there ain't too much water in there!
For me personally, could have used a liitle more salt and some cayenne.
But it was pretty damn good.

I love soup too! Nom nom.

It's often better to add seasonings on a bowl to bowl basis anyway

Red Lily wrote:I love soup too!   Nom nom.  

It's often better to add seasonings on a bowl to bowl basis anyway

:"smackbum":

Looks good!

If I can get my weight off, and my blood sugar better under control...I'll try this, come winter. I'd do it now, but for the heat, the diet, and that I shouldn't have about half what's in there.

But I love a good mulligan stew. Or a good shepherd's pie.

Do you cook the pork chops ahead of time, or let them cook in the soup kettle?

Casey Jones wrote:Do you cook the pork chops ahead of time, or let them cook in the soup kettle?

The pork is technically Tasso.  Lean , highly seasoned,  smoked pork. It can be made with any lean cut of pork.
I used to make it out of pork steaks. Lately, I've been making it out of bonelless pork loins( I slice them myself).  One, they are leaner and a better value with no bone.  Two, price. I can get them on sale for $1.27-$1.49lb.

Tasso is highly seasoned because it's used to cook with and add flavor to gumbo, stews, soups, fricasee, beans, greens, etc.

I slice the loin into chops, season, and smoke the whole batch until fully cooked.
Then freeze them.
I usually eat a few just like that out of the smoker, too. :)

That does look good.  

But I don't see the recipe's noodles (?) in the photo.

You don't have a cat, do you?