Hearty HodgePodge Soup

Prep Time: 15 minutes

Total Time: 45 minutes

Makes about 6 servings

In my country, we call this type of dish a cupboard cleaner or a whatchucallit, made with whatever’s left over. But it’s guaranteed good — and you won’t be able to call them off of it! Like an old hound chewing on a bone, they ain’t quitting ’til it’s either buried or gone. The blend of soup, beans, and hominy gives it a Southwest flavor, with canned tomatoes and chilies added for a little heat. It’s a feel-good meal to fix on a cool fall day or when you’re hearing sweet drops of rain hit the tin roof.

• 1 pound ground beef
• Salt and black pepper
• 1 yellow onion, chopped
• 2 (10.75-ounce) cans minestrone soup
• 1 (10-ounce) can Ro-Tel Diced Tomatoes & Green Chilies
• 1 (15-ounce) can Ranch Style Beans or Chili Beans
• 1 (15.5-ounce) can yellow hominy
• 1½ soup cans water

1. In a large skillet, brown the meat over medium-high heat. Season with salt and pepper to taste. When the meat is about halfway done, add the onion and continue cooking until the meat has completely browned and the onion is tender.

2. Drain the grease. Scrape the meat mixture into a soup pot.

3. Stir in the minestrone soup, Ro-Tel, beans, hominy, and water.

4. Cover and cook over high heat until it comes to a boil. Salt and pepper to taste. Reduce the heat and simmer for 30 minutes, stirring occasionally. Serve hot.

Tip: If Ranch Style Beans or Chili Beans aren’t available at your store, you can make your own. Place a 16-ounce can pinto beans in a medium saucepan over medium-high heat. Stir in 2 teaspoons ketchup, ¼ teaspoon oregano, ¼ teaspoon cumin, and ¼ teaspoon chili powder. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.