Smoked Sausage Soup of Vegetables

When I moved into an upscale neighborhood, there was a French restaurant near where I lived. They were actually French people (owners). The English not-so-good. They would put a sign board on the sidewalk and one day I saw a menu item that read: "Soup of Vegetables". I snickered at that.

Not to be "outdone" by the French, however here is my

Soup of Vegetables with Smoked Sausage

32 ozs. chicken stock in a box
14 to 16 oz. sausage, smoked, cut into 1/2" thick slices
1 bunch kale, hand torn into bite size pieces
28 oz. garbanzo beans, in a can, drained and rinsed
2 to 3 whole carrots, peeled and sliced in 1/2" thick pieces
2 to 3 potatoes, red, or russet, cut into 3/4" pieces
1 whole onion, cut as you like
1 whole zucchini, cut as you like
1 tbs. smoked paprika
2 tsp. salt
1/2 tsp. black pepper

Have you another vegetable in the house or 'frig? Throw it in the pot too.

I used a 9 quart stock pot for this soup.

Pour the chicken stock in the pot. Add 32 ozs. of water. Heat on low, covered to conserve fuel.

Cut the veggies and sausage as above, or any way you prefer. Reserve the sausage. When the pot comes to a boil, throw in all the vegetables. Add water to bring the water level to the level of the vegetables mass. When the pot returns to a boil, lower to the lowest simmer possible, cover. Set a countdown timer for 25 minutes and enjoy something else, while you wait.

After the 25 minute cooking time, taste for salt and pepper. Add the sliced sausage and the paprika. Cover the pot, continuing to heat on low for 10 or 15 minutes.

Serve in pre-heated bowls with baguette and butter. A salad makes this a complete meal.

Cook's Note. What is cooking here is the vegetables are infusing the chicken stock, like a tea. The slow heating allows the vegetable matter to hold it's shape and texture but give off it's flavor. The smokey meat compliments the smokey paprika. This soup is even better the next day.

Costco Sized Container - You won't use it all for this recipe.

Elotes - Mexican Snack Corn - Sophisticated Veggie

 I cooked some blackened salmon in a cast iron skillet on the bbq grill. After the salmon was cooked and removed, I rolled the grilled corn in the remaining butter. The skillet was so hot it browned the corn in the butter. Making an unusually tasty dish.


Remove the corn husks and silk. Soak the ears in salt water if you like. Place the corn on a pre-heated bbq grill, over medium heat and close the lid. I had the corn cooking side by side with the salmon. Rotate the corn when you flip the burgers, steaks, poultry, fish, etc.


After removing the main course from the cast iron skillet, put the ears in, one at a time, and roll around in the remaining butter. Put them back on the grill and lower the flame as much as possible.

Elotes, traditional Mexican snack food, are a grilled or simmered ear of corn, rolled in mayonnaise, a sprinkle cotija cheese, lime juice and chile powder. Variations are endless and will not be considered here. I used lemon juice, and smoked paprika.


Lastly, some use the herb epazote with corn. It's somewhat traditional.

A Brief on Meatloaf

All That Was Left

I was inspired to make this recipe. It's basis is a recipe from a jar of A-1 Sauce. I have made some improvements.


2 pounds of ground beef
3/4 c. oatmeal
1 whole onion, finely diced
8 fl. oz. can tomato sauce
2 whole eggs
1/4 cup chopped parsley
2 tbs. dehydrated bell pepper flakes
1 tbs. onion powder
1 tbs. garlic, fresh, minced
2 tsp. garlic powder
2 tbs. Worcestershire sauce
1 tsp. black pepper
2 tbs. ketchup
1 tbs. smoked paprika
1 1/2 tsp. salt
1/2 tsp. MSG


In a mixing cup, put the tomato sauce, eggs, and all the spices and parsley except for the ketchup and paprika. This must sit 20 minutes for the bell pepper flakes to reconstitute. In a small bowl (ramekin), mix the ketchup and paprika.


After marinating the bell pepper flakes, dice the onion, and chop the parsley. Add the oatmeal to the meatloaf. That is sprinkle it over the meat and into the bowl. Add the onion and mix with your hands. I wear latex gloves for this step. After the oatmeal in well incorporated, add the tomato sauce mixture. Work this in well, until the meat forms a cohesive mass.


Put the meatloaf in a meatloaf pan and pre-heat the oven to 425° (220° C.). Paint the top of the loaf with the ketchup. Bake 60 minutes. Remove from the oven, cover and rest 10 minutes before serving.