Set aside time on Sunday to prep, portion, and pack this soup in the fridge or freezer. All you have to is pour in the broth and cook for a quick and delicious dinner.

Source: Better Homes and Gardens


Credit: Jacob Fox

Recipe Summary

25 mins
up to 3 months
10 mins
35 mins
17 cups soup (two 8 1/2-cup batches)


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-qt. Dutch oven cook sausage, poblano peppers, onions, and garlic over medium heat until sausage is browned. Drain off fat. Stir in cumin, salt, and black pepper; cook and stir 1 minute more. Remove from heat. Stir in beans, tomatoes, and hominy.

  • Divide sausage mixture between two freezer containers or bags. Label and freeze up to 3 months.

  • To serve, thaw one container of sausage mixture in refrigerator overnight. Transfer to a 5- to 6-qt. Dutch oven. Add 4 cups of the broth. Bring to boiling; reduce heat. Simmer 5 minutes or until heated through, stirring occasionally. Stir in 1/4 cup of the cilantro.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Slow Cooker

Thaw one container of sausage mixture as directed. Transfer to a 3 1/2- or 4-qt. slow cooker. Stir in 4 cups of the broth. Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours. Stir in 1/4 cup of the cilantro.

Nutrition Facts

164 calories; total fat 7g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 15mg; sodium 863mg; potassium 402mg; carbohydrates 15g; fiber 3g; sugar 3g; protein 9g; trans fatty acid 0g; vitamin a 285IU; vitamin c 47mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 11mcg; vitamin b12 0mcg; calcium 46mg; iron 2mg.