It's that time again, when money's tight and I have to get creative. So as I was looking in the freezer, I noticed 3 cups of frozen broth from the last set of ribs that were parboiled in the slow cooker. The ribs had a dry rub on them that everyone around here likes, and so the broth was flavored with brown sugar, onion, chili powder, and garlic. I also had a small amount of left-over frozen peas, and three packages of home made mild, breakfast sausage patties, seasoned for the DW and cooked over charcoal. I thought to myself, "Self, we're gonna invent a new soup tonight.
Gotta tell ya, it's yummy. You can almost feel the succulent rib meat in your mouth. You can certainly taste it. Add to that the subtle flavor of the veggies, and mushrooms... Ah well, you know where I'm going with that. The rice gives the whole thin body, without masking any pf the other flavors.
The whole thing is delicious, So I'm sharing.
8 pork sausage patties,that were cooked over charcoal
2 stalks celery, washed & sliced
1/2 cup frozen peas
1 onion, chopped into chunks
1/2 cup leftover sauteed mushrooms
2 cups water
1 carrot, sliced thin
1/4 cup long grain rice.
3 cups leftover rib broth
2 tbs. cooking oil
Break the sausage patties into small chunks. Heat a SS pot over medium heat for three minutes. Add 3 tbs of cooking oil to the pot.
Now, Put the onion and celery into the hot pot and stir for 5 minutes. Add the sliced mushrooms, peas, and carrots, along with the sausage. Stir the mixture every couple minutes.. Add the rice and water to the pot and let boil for 10 minutes.
Test to see if the rice and veggies are done. If so, add the broth. Let heat through. Serve with crusty, warm, buttered bread.
During the cold autumn days and nights, this soup is a winner.
Try it. Maybe add some black pepper. In any case, enjoy.
Seeeeeya; Chief Longwind of the North