Spicy Sausage Soup with Cilantro

I found this recipe on a friends site and it’s outstanding. Yes, I did make it and loved it.

Spicy Sausage Soup with Cilantro

2 pounds hot Italian sausage links, casings removed, and sliced (turkey sausage worked great)
4 cloves garlic, minced (I added garlic powder)
2 (14 ounce) cans beef broth (I added a little more water to thin it a bit)
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (15.5 ounce) can white hominy (corn)
1 cup sliced carrots
1 onion, chopped
1 (14.5 ounce) can great Northern beans, undrained (or whatever bean you prefer)
2 small zucchini, cubed (I used 4 stalks celery)
2 cups chopped fresh cilantro (I used about 1 cup cilantro and 1 cup fresh basil)
1 teaspoon ground black pepper
1 teaspoon salt

1.In a large skillet over medium heat, combine Italian sausage, onion and garlic. Cook, stirring frequently until sausage is evenly browned. Drain cooked sausage in a strainer to remove grease.
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 (or celery) are tender. Season with salt and pepper and top with shredded Parmesan cheese.

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