Serves: 16
Total Calories: 266
Yield: 4 quarts
Prep time: n/a
Cook time: 45 minutes
Total time: 45 minutes

1 cup butter
2 pounds lean ground beef
2 cups diced onions
4 cloves garlic, finely diced
1 1/2 cups diced carrots
2 cups diced celery
1 cup diced green bell pepper
3 quarts hot beef broth
4 large ripe tomatoes, peeled and chopped (or 1 (14-1/2 oz can stewed tomatoes)
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 (15-ounce) can hominy
2 tablespoons chopped fresh parsley

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.

Nutritional Facts:

Serves: 16
Total Calories: 266
Calories from Fat: 127

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