I do this as well. Here are two recipes.
Sausage Bean Soup
water 3 cups (plus or minus one for refried bean moisture variations)
3 large beef bullion cubes
4 16oz cans fat-free refried beans
4 16oz cans black-eyed peas
3 10oz cans Rotelle
1 15oz can tomato sauce
2 - 3 tablespoons cumin
1 tablespoon garlic powder
1 tablespoons onion powder
1 teaspoon to 1 tablespoon chili flakes/seeds
3 pounds pork sausage
2 large red onions, chopped
3 9 cloves of fresh grated garlic
approximately 1/2 cup fresh cilantro, minced
Place 3 cups of water and the bullion in a large (2.5 gallon minimum) pot and bring to boil to get the bullion into solution. Then reduce temperature to low/simmer and add the DRIED seasonings and all the canned material EXCEPT one can of Rotelle. Stir occasionally as temperature comes up.
Hard brown pork sausage in large pan the crusty texture will soften in the liquid. Remove and press/strain fat through a colander and reserve. Place the strained pork in the pot. Deglaze pan with the remaining can of Rotelle and add this to the pot.
Caramelize the onions in the pork fat, press/strain the fat for disposal this time and place the onions in the pot.
Increase heat to medium/low and slowly bring the temperature up, stirring frequently to avoid scorching. Do not boil. Once warm, add the remaining water to achieve the desired texture smooth and still able to cling to a spoon. 5 minutes prior to serving, add cilantro, grated garlic, and a splash of liquid smoke (optional).
Serve with toasted sourdough bread.
Avoid sausage with much seasoning to prevent competition with other added seasonings. I like the fat free refried beans. I致e tried regular refried beans and they make it too heavy on the pallet. The bullion I use is Knorr brand, about .4 oz per cube.
The result is very stable and will rest on a low heat for a long time with an occasional addition of water. If this is the intent, consider adding a touch of additional cilantro to individual bowls at serving as an aromatic
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Tomato Soup Concentrate
2 pounds ground pork
3 cans petite diced tomatoes
3 cans tomato sauce
3 small cans tomato paste
3 heaping tablespoons paprika
1 tablespoon onion powder
1 tablespoon onion salt
1 tablespoon garlic powder
1 tablespoon garlic salt
1 tablespoon dried oregano
1 tablespoon cumin
1 tsp cayenne powder
1 tsp chipolte powder
1/3 cup fresh basil (I freeze and pulverize if for this purpose) or diced equivalent
one large or two small heads of garlic (I like garlic)
Hard fry and finely chop the ground pork in the pan. While the pork is frying, clean and finely grate the garlic into a very large mixing bowl. When the pork is done, turn off the heat and allow to cool in the pan.
Put the tomato paste, tomato sauce and seasonings in the mixing bowl and stir.
Put the petite diced tomatoes in a wire colander and rinse ALL the ascorbic acid from the tomatoes (all you want is the pulp), squeeze the water out and repeat. Place the tomatoes on a cutting board and further dice to desired texture. Place this and the cooled pork into the mixing bowl and stir.
Makes approximately eight 350 gram servings of soup concentrate. Continue to stir while portioning. Place in containers and freeze. When serving, add about an equal amount of water and heat in microwave for about 4 minutes.
This also makes a good utility sauce undiluted for pizza and spaghetti.