Reviewed: May 2, 2008

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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Reviewer:

Michelle Bovenkamp

	Cooking Level: Expert Living In: Aurora, Colorado, 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: Dec. 16, 2006

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: 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: Intermediate 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: 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: 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: Jan. 25, 2004

Excellent very meaty soup, but you gotta like cilantro. I cut back a little the first time and will only put about half of what the recipe calls for next time.

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Toje

	Cooking Level: Expert Home Town: Fillmore, Utah, USA Living In: Providence, Utah, USA
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Reviewed: Jan. 25, 2004

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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Reviewer:

Flashsmith


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Reviewed: Oct. 25, 2003

I love cilantro so I was anxious to try this. This is very meaty - next time I'll reduce the Italian sausage to 1 1/2 lbs. I don't like my dishes too spicy so I used regular (not hot) Italian sausage, but it was still a bit spicy (perhaps from the black pepper - next time I'll cut the amt. of black pepper in half). I reduced the salt by half and was glad I did - any more and I think it would have been a bit salty. Overall a delicious soup. The fresh cilantro is delicious in this!!

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Reviewer:

KIMAR


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