Spicy Sausage Soup with Cilantro recipe

8 servings

2 pounds hot Italian sausage links, casings removed, and sliced

4 cloves garlic, minced

2 (14 ounce) cans beef broth

1 (14.5 ounce) can Italian-style stewed tomatoes

1 (15.5 ounce) can white hominy

1 cup sliced carrots

1 (14.5 ounce) can Great Northern beans, undrained

2 small zucchini, cubed

2 cups chopped fresh cilantro

1 teaspoon ground black pepper

1 teaspoon salt

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.

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.