Mexican Wedding Soup

"A few weeks ago, I was cruising the specialty aisle at my local market, when I came upon cactus in a jar. This is what happened soon after...." Junior Trimmer

• 3 pounds pork sausage (BULK - use a good quality)
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped green pepper
• 3 cloves garlic, minced
• 9 cups water (I use half beef broth)
• 2 large cans tomato juice
• 2 pounds kidney beans, soaked and cooked
• 2 cups long grain rice
• 3 teaspoons Paprika (I use Hungarian with a bite)
• 1/2 cup chili powder (I use 3/4 cup)
• 1/4 cup chili sauce or to taste
• 2 teaspoons salt
• Pepper
• 3 quarts tender cactus, WELL drained

METHOD

Brown sausage lightly in large stock pot. Spoon off all but about 2 tablespoons of fat.

Add onion, green peppers, and garlic; cook until vegetables are tender but not brown. Add water, tomato juice, beans, rice, paprika, chili powder, chili sauce, salt and pepper. Simmer covered 25 to 30 minutes or until rice is tender, stirring occasionally.

Add cactus and cook 15 minutes longer.

Yield: 'makes a bunch'

Contributor: Junior Trimmer

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