Hominy Sausage Soup
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 2 servings.
“I developed this subtle soup as a starter for a Southwest-style lunch. I serve it with cheese nachos and follow up with chicken or beef taco salad,” says Jessie Gunn Stephens of Sherman, Texas.
Ingredients
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1/4 pound bulk pork sausage
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1 teaspoon cumin seeds
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1/8 teaspoon ground coriander
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1/8 teaspoon cayenne pepper
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2 cups reduced-sodium chicken broth
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3/4 cup canned hominy, rinsed and drained
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1 to 2 tablespoons chopped jalapeno pepper
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1/4 teaspoon pepper
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1 tablespoon minced fresh cilantro
Directions
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1.
Crumble sausage into a small skillet. Cook over medium heat for 3-4 minutes or until no longer pink; drain. In a small saucepan, toast cumin seeds over medium heat for 2-3 minutes or until browned. Add coriander and cayenne; cook and stir for 30 seconds.
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2.
Add the broth, hominy, jalapeno, pepper and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes to allow flavors to blend. Stir in cilantro.
Nutrition Facts
1-1/4 cups: 276 calories, 18g fat (6g saturated fat), 47mg cholesterol, 1768mg sodium, 12g carbohydrate (1g sugars, 3g fiber), 15g protein.
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