Hominy Soup a La Mexicana

• 34 lb extra lean ground beef
• 13 cup finely chopped red bell pepper
• 2 (15 1/2 ounce) cans hominy, drained, rinsed
• 1 (14 1/2 ounce) canready-to-serve vegetable broth or 1 (14 1/2 ounce) can beef broth
• 1 (12 ounce) bottlemild green tomatillo sauce or 1 (12 ounce) bottle green taco sauce
• 2 cups water
• 2 teaspoons dried basil or 2 teaspoons marjoram
• chopped fresh cilantro, if desired

1. 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.
2. Remove beef mixture from saucepan; drain on paper towels.
3. Return beef mixture to saucepan.
4. Stir in all remaining ingredients except cilantro.
5. Bring to a boil.
6. Reduce heat to medium; cover and cook 15 minutes to blend flavors.
7. To serve, ladle soup into 6 individual soup bowls.
8. Sprinkle each with cilantro.

extra lean ground beef, red bell pepper, hominy, canreadytoserve vegetable broth, bottlemild green tomatillo sauce, water, basil, fresh cilantro

Taken from www.food.com/recipe/hominy-soup-a-la-mexicana-453972 (may not work)