Ingredients
3/4
lb. extra-lean ground beef
1/3
cup finely chopped red bell pepper
2
(15.5-oz.) cans hominy, drained, rinsed
1
(14 1/2-oz.) can ready-to-serve vegetable or beef broth
1
(12-oz.) bottle mild tomatillo or green taco sauce
2
cups water
2
teaspoons dried basil or marjoram leaves
Chopped fresh cilantro, if desired
Preparation
In large nonstick saucepan or Dutch oven, cook ground beef and bell pepper over medium-high heat for 4 to 6 minutes or until beef is lightly browned, stirring occasionally. Remove beef mixture from saucepan; drain on paper towels. Return beef mixture to saucepan.
Stir in all remaining ingredients except cilantro. Bring to a boil. Reduce heat to medium; cover and cook 15 minutes to blend flavors.
To serve, ladle soup into 6 individual soup bowls. Sprinkle each with cilantro.
