Nick’s October 3rd Soup

1 large pot
6 cups water
1 cup tomato juice
1 Tbsp sea salt
1 Tbsp crushed black pepper
3 cups red onions – chopped
3 cups red beans – canned beans or fresh (washed and soaked at least 24 hours)
3 cups shrimp – clean and whole
1 Tbsp taco seasoning
1 Tbsp garlic
1 cup red chile peppers - chopped
3 cups pork steak – cooked and cubed
Garlic bread
Red wine

In a large pot over “Low” heat, combine water, tomato juice, sea salt, crushed black pepper and red onions. Let the mixture come to a boil and then blend 3 cups of red beans into the mixture. Let the mixture cook for 45 minutes and then stir the soup thoroughly. Blend shrimp, taco seasoning, garlic and red chile peppers into the mixture and continue cooking the soup for an additional 15 minutes. Stir the soup until it is well blended. Finally, blend 3 cups of cubed pork steak into the soup. Let the soup cook for another 30 minutes and then turn off your stove’s heat. Let the soup simmer for 60 minutes before serving it with garlic bread and white wine. 


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