Recipe by TiaGem
This soup comes together quickly b/c most of the ingredients are canned. It is slightly spicy but you can make it spicier by using hot italian sausage if you desire. If you have never had hominy, this is a good way to try it. It is an interesting addition to soup and has a distinct flavor.
Top Review by l'ecole
A very nice foundation for soup made with stuff one is likely to have in one's pantry/freezer. Thought it needed a couple of additions to perk up the flavor, though; I tossed in a large pinch of cumin and the juice of one lime as well as a little salsa (verde was what I had on hand) and a pinch of cayenne. Served with some rolls for dunking, it made for a nice one-pot supper on a chilly early Spring evening.
- 1 lb mild Italian sausage, casings removed
- 1 medium onion, diced
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (15 1/2 ounce) can black beans, undrained
- 1 (15 ounce) can yellow hominy, drained
- 1 can condensed tomato soup
- 3 1⁄2 cups water
- 2 cups beef broth or 2 cups beef bouillon
- 1 cup of your favorite salsa (optional)
- 1 teaspoon dried parsley
Directions See How It's Made
- Brown sausage in a large Dutch oven or soup pot and drain fat.
- Add diced onion and cook until tender.
- Add everything else but the parsley and stir until blended.
- Bring soup to a boil and then reduce heat to low and allow to simmer for about an hour.
- Stir in the parsley and season to taste (taste it first, you may not need any additional seasoning).
- Serve with sourdough breadsticks warm from the oven.