Reviewed: Nov. 6, 2009

I had to alter the recipe based on what I had on hand. Left out the beans, used one can of beef broth and one can of chicken broth, added chopped green pepers, no cilantro. Still came out good. We used extra hot sausauges and I think that added to the flavor of the soup as well. Overall came out very tasty!! Easy to modify based on what you have.

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PINKXG1RL

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Reviewed: Sep. 26, 2009

this is wonderful! i've made it several times and its consistently delicious. i sometimes add even more cilantro, but i'm a major cilantro fan, so others may not want to do the same. :) thanks so much for this, my favorite go-to soup in the winter.

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Dusti

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 14, 2008

This was really, really good. I did not use hominy or beans because I didn't have any. I added 1/4 cup shell pasta while simmering. The cilantro really makes the dish.

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ERIN DAUGHENBAUGH

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 2, 2007

Wonderful winter soup, nice and spicy. Big hit at a dinner party that we went to. Only changes I made was to put 1lb ground beef and 1lb spicy sausage, so it wouldn't be so hot. Also my hubby doesn't like cilantro (his only flaw) so I put italian parsley instead, and put it all in a crock pot for 5 hrs on high.

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Gina

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Reviewed: Apr. 21, 2007

I used ground turkey instead of sausage this time and it was delicious.

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LEORADEV

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 15, 2007

I used one pound of sweet sausage and one pound of hot sausage and this was plenty hot.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 23, 2007

My whole family loves this! It is so flavorful and hearty that they don't notice all the vegetables packed in it. I prefer chicken broth over beef and use a spicy ring-style sausage that doesn't require removing the casings. For an extra kick, try using canned tomotoes with chiles or jalepenos. Thanks so much for this recipe!

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ZTIRDA

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Reviewed: May 19, 2006

This was great tasting and easy to make. I left out the zucchini and the hominy and substituted chicken broth for beef broth. I also used canned diced tomoatoes with Italian seasonings. The reason for the changes was because of what I had on hand. I will make this again and again since it is so adaptable to what is in the cupboard - and fast!!!

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 24, 2006

Easy to prepare and pretty good tasting but I did have to add a bunch of seasonings. Left out the hominy and used two cans of tomatoes. Also, I used one cup of cilantro and one cup of fresh parsley. Next time, I think I would leave out the cilantro. Used frozen sliced carrots and added a bit of white wine to the pot. Also, I used mild Italian sausage and just added some ground cayenne to add some heat.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 30, 2006

A hearty, tasty soup. Served with garlic bread and fresh fruit, and my husband loved it. A minor change from the recipe, I used two cans of beans and one cup of cilantro (two bunches). This recipe is definitely a keeper.

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Waterdog

Cooking Level: Intermediate

Home Town: Aberdeen, Washington, USA

Living In: Montesano, Washington, USA

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Reviewed: Nov. 22, 2005

Thanks for the recipe! I absolutely adore this and make it often. At first I found removing the casings tiem-consuming but now it's a piece of cake. So much flavour and perfect for a cold winter's night!

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newagegurl

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Reviewed: Nov. 22, 2005

I used mild italian sausage, bulk from the butcher and added red pepper flakes to the soup to our liking. I formed the italian sausage into meatballs and cooked them per the recipe. Changed nothing else. WONDERFUL! We love cilantro and thought this was GREAT! Served it with a cheesy foccacia bread!

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Oct. 14, 2005

My coworkers and husband thought this was wonderful. It was too spicy for my 10 year old. I think this will be a good winter time dish.

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Kelly011465

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Apr. 29, 2005

We loved this soup and have renamed it Mexican Minestrone. Based on what was in the house, we substituted consume, Rotel tomatoes, barley and garbanzos for the beef broth, stewed tomatoes, hominy and Great Northern beans respectively. I was unsure about the amount of cilantro the first time that I made the recipe, but found that it was a it was a great addition and very refreshing. Have made it quite a few times. Always great!

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Stacey Curran Wellman

Cooking Level: Expert

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Reviewed: Jan. 25, 2005

As far as I am concerned, cilatro tastes like bar soap. This soup works great with ¼-½ cup of just regular, normal parsley. A bottle of dark beer makes it even better (in the soup, that is).

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LUV2COOK001

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Reviewed: Jan. 15, 2005

Fabulous, hearty fare! I made a few changes: No hominy, extra can of Northern beans, 1/4 cup chopped cilantro, and a combo of hot and mild italian (turkey) sausage (total weight 1.5 lbs). (I also needed to add more water while it was simmering to make the soup more brothy.) With some warm bread from the oven, this soup makes a wonderful winter meal.

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SEA1964

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Sep. 28, 2004

Excellent soup! Added some vegetables that my husband will eat like green beans and corn, and used regular Italian sausage not the hot. I have made this soup many times and will continue to do so.

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RICHTERCORY

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Reviewed: May 12, 2003

Very yummy. I used different beans and chick peas instead of hominy (didn't have any) but I'm sure it didn't make a bit of difference. We loved it. I used one pound of sausage instead of two and I didn't take the casings off of the sausage. Nobody noticed. I will make this again.

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Flashsmith

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Reviewed: Jan. 8, 2003

My kitchen smelled wonderful and my husband loved this soup, said it was the best he ever had. I have a request to make it for his mom. I simmered the soup for 1 1/2, and it was still perfect. Yumm.

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Devina

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Reviewed: Jan. 3, 2003

This soup is now permanently part of my make-soup-onSunday-to-carry-to-work-all week collection. Fabulous flavor, aroma. I did not crumble the sausage, saw no need and was able to drain the sliced links sufficiently. At the last minute, I found I had no carrots...but did not miss them. The cilantro *makes* this soup (but I know that some folk cannot stand the stuff).

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Spicy Sausage Soup with Cilantro

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