Reviewed: Dec. 26, 2002

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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12 users found this review helpful

Reviewer:

Toje

Cooking Level: Expert

Home Town: Fillmore, Utah, USA

Living In: Providence, Utah, USA

Reviewed: Dec. 31, 2002

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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10 users found this review helpful

Reviewer:

KIMAR

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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7 users found this review helpful

Reviewer:

HSILCOX

Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA

Living In: Baltimore, Maryland, USA

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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8 users found this review helpful

Reviewer:

Devina

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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14 users found this review helpful

Reviewer:

Flashsmith

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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14 users found this review helpful

Reviewer:

RICHTERCORY

Cooking Level: Intermediate

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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11 users found this review helpful

Reviewer:

SEA1964

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Franklin, Tennessee, USA

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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12 users found this review helpful

Reviewer:

LUV2COOK001

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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16 users found this review helpful