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.



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