Recipe: Hearty Hodgepodge Soup

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. Get that old cast-iron skillet out and make some corn bread or just break out the crackers, ’cause this is a meal all on its own.

— Kent Rollins

Prep time: 15 minutes

Total time: 45 minutes

Servings: Makes about 6

1 pound ground beef

Salt and black pepper

1 yellow onion, chopped

2 (10 3/4-ounce) cans minestrone soup

1 (10-ounce) can Ro-Tel Diced Tomatoes & Green Chilies

1 (15-ounce) can ranch-style beans

1 (15.5-ounce) can yellow hominy

11/2 soup cans water

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.

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

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

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.

SOURCE: Kent Rollins, “A Taste of Cowboy: “ (Houghton, $30)