Total Calories: 266
Yield: 4 quarts
Melt the butter in heavy skillet and add meat; brown quickly over high heat. Add the diced vegetables; cover and simmer over medium heat for 10 minutes, stirring occasionally. Add the hot broth, tomatoes, pepper, and bay leaves. Cover and simmer over medium heat for 35 minutes, stirring occasionally. Stir in the hominy. Simmer over medium/high heat, cover slightly ajar, for 10 minutes. Remove bay leaves and add chopped parsley. Serve at once with thick slices of toasted French bread.
Soup will freeze well and can be kept refrigerated for several days in a covered container.
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