Jessica has another soup swap posted today. I've followed her example and have been making 3-4 soups every two weeks, freezing the soup in individual containers and then bringing soup to work for lunches. It's a great alternative to eating out for lunch or bringing lean cuisine meals and is much tastier. Here's one of the soups that I made this weekend (it's a lot tastier than it looks!):
Chorizo and Hominy Soup
from Rachael Ray Magazine November 2008
2 tablespoons extra virgin olive oil
6 ounces chorizo sausage, finely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
1 32-ounce container chicken broth
1 29-ounce can white hominy, rinsed
1/2 cup finely chopped cilantro
4 corn tortillas, warmed
In a large saucepan, heat the olive oil over medium-high heat. Add the chorizo, carrots, celery and garlic and cook until the vegetables are slightly softened, about 5 minutes. Add the cumin and cook, stirring occasionally, for 3 minutes. Stir in the chicken broth and hominy and simmer for 20 minutes or until the vegetables are tender. Top with the cilantro and serve with the tortillas.
My variations: I used spicy breakfast sausage instead of chorizo and skipped the cilantro and tortillas.