THIS SOUP WILL PLEASE THE HEART. ENJOY DAN

MEXICAN WEDDING SOUP by CHEF DAN:


Serves 40



INGREDIENTS:



7 pounds sausage or 4 cooked chickens

22 cups broth

6 onions, chopped

5 green peppers, chopped

8 cloves garlic, minced

5 cups whole kernel corn

1 (28oz) can diced tomatoes

2 large cans tomato juice

5 (15oz) cans kidney beans

4 cups rice

1-1/2 cup chili powder,

3/4- cup paprika

Salt and pepper to taste



DIRECTION:



1. Brown sausage in a large pot, over medium-heat, cook until browned about 5-7 minutes.

2. Drain all but 2 tablespoons of fat.

3. Add onions. Green peppers, and garlic, cook over medium-heat until the vegetables are tender, about 5-7 minutes.

4. Add broth, corn, diced tomatoes, tomato juice, kidney beans, rice, chili powder, paprika, and salt and pepper.

5. Bring to a boil and reduce heat to simmer.

6. Simmer about 45 minutes, or until the rice is tender, stirring occasionally.



ENJOY DAN: (ROCK-ON)