Recipe#3278

Title: Ad Hoc

From: crodrigu@copper.ucs.indiana.edu (Carolina Rodriguez) 
 Newsgroups: rec.food.cooking 
 Date: 13 Nov 1996 03:05:34 GMT 
 Message-ID: <56bdtu$68j@dismay.ucs.indiana.edu> 

This is what I made for dinner tonight.  It makes a big pot,but we're grad
 students with course overloads, so leftovers in the freezer are always
 welcome.
 Ad-hoc Stew.
 4 or more cloves garlic, coarsely chopped (I used a whole head)
 1 onion, diced in 1/2-inch pieces
 2 tablespoons vegetable oil (I used chili oil)
 2 hot peppers, like jalapenos (fresh) finely chopped (optional)
 1/2 pound Italian-style turkey sausage
 1/2 pound skinless boneless chicken breast, diced in 1/2-inch pieces
 1 cup diced carrots
 1 15-oz can navy beans
 1 15-oz can kidney beans
 2 15-oz cans diced tomatoes
 1 cup water
 2 bouillon cubes
 2 cups frozen corn kernels
 Chopped cilantro to taste
 Salt and pepper to taste
 Saute the onion, garlic and hot pepper (if used) in a large stockpot,
 until the onion is translucent.  Crumble the sausage in and add
 the chicken.  Saute lightly.  Add carrots, water and bouillon cubes.
 Heat until bouillon cubes are dissolved.  Add beans, and tomatoes,
 cilantro and corn.  Season with salt and pepper to taste.  Heat
 thoroughly.  I sometimes check for flavor balance and add (horrors!)
 ketchup, for added sweetness and tang.
 I often make this sort of soup, as it offers an ideal ratio of
 protein/carbo/vegetable matter, when served with a thick slice of
 homemade whole-wheat bread (from the machine), and since it freezes
 well, it's instant food on those evenings when doing penance at
 the library is the fitting punishment for those of us who thought
 we were entitled to sleep too.