Instructions: Couldnt decide if this dish was supposed to have an Italian or Mexican flare (minestrone vs. pozole), and didnt have all the ingredients to do either dish right, so, I humbly offer:
Tossed everything into the pot, and let er rip. About 12 hours later, tasted it, added a bit more basil, some white pepper, just a hint of cayenne. Didnt need any salt. Let everything simmer for another half hour or so to blend the flavors, and served.

People, this was GOOD STUFF. Nice brown base, with just the right hint of tomato. Lots of good beanie taste, punctuated by just a hint of garlic from the kielbasa. For the hominy haters, the hominy picked up the taste of everything else, while lending its own taste/texture to the whole. Even Wes, who normally hates the stuff liked it.

For our vegetarian friends out there (Hi, Lisa, Mark), I strongly suspect it would be equally good if you substituted a decent vegetable stock for the soup mix, maybe added a small crushed clove of garlic to compensate for the kielbasa, and eliminated the meat entirely.

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