An easy yet hearty and outstanding soup of hot Italian sausage, vegetables, and cilantro. A very popular dish appealing to sight, taste and aroma. Serve with warm rye rolls or bread sticks.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
389 Calories
Recipe Instructions
Step 1
In a large skillet over medium heat, combine Italian sausage and garlic. Cook, stirring frequently until sausage is evenly browned. Drain cooked sausage in a strainer to remove grease.
Step 2
In a large Dutch oven or stock pot, combine the beef broth, hominy, stewed tomatoes, carrots, beans, and zucchini. Bring to a boil over medium-high heat, and boil for 2 minutes. Reduce heat to low, and add sausage and cilantro; simmer for 15 minutes, or until carrots and zucchini are tender. Season with salt and pepper.
Ingredients
1 teaspoon salt
1 teaspoon ground black pepper
4 cloves garlic, minced
1 cup sliced carrots
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups chopped fresh cilantro
2 pounds hot Italian sausage links, casings removed, and sliced
