Picante Kielbasa Soup


1 Polish keilbasa
1 Ham Steak
1 12 oz Jar of Pace Picante
1 12 oz Jar of Chunky Salsa
2 cans of Cream of Mushroom soup.
3 dollops of sour cream
1/4 cup of Half & half
Cheddar cheese-shredded.
Half bag egg noodle pasta


Slice the keilbasa into 1/4″ thick slices, then cut that slice in half. This will make the meat go farther, plus make it easier to eat. Slice the ham steak into 1/4″ wide by 1″ long strips.

Pour the whole jar of picante sauce into the pot, followed by the cream of mushroom soup. (Make sure to add 1 can of water per soup can, just like the directions say). Turn the heat to medium. Place the meat (both the ham and keilbasa) into the pot. Next add 3 dollops of sour cream and the 1/4 cup of half & half. Stir enough so the sour cream and half & half melt and blend correctly with the soups. Make sure you stir the bottom enough, the veggies in the picante sauce have a tendcy to stick to the bottom of the pot. When the ingredients in the pan start to simmer (do not bring to a full boil), add the cheddar cheese. Stir enough to melt the cheese into the mix. Then add the pasta. Cook ingredients until the pasta is soft and ready to eat.