Sunday, January 27, 2008

Black Bean & Hominy Soup

Another warming soup, this one is substantial enough to make a complete supper. The soup's base is a mixture of salsa (I used Casa Sanchez Medium Salsa) and vegetable broth. With potatoes, black beans, roasted red peppers, fresh jalapeno, hominy, cilantro and black olives, and, of course, dino kale (what's a soup without this delicious green!), this was a healthy, sinus-busting meal in a bowl.

Not familiar with hominy? Here's my description: Hominy is like a large, puffed corn kernel, that tastes a lot like a corn tortilla, and seems like it will grow up to be a piece of very dense popcorn.

I enjoyed this soup with sesame blue corn chips and a little avocado. This is so tasty, no cheese is required, making this a wonderful vegan meal.

Black Bean & Hominy Soup:

1-2 tsp olive oil
1 small onion, finely chopped,
5 tiny baby dutch potatoes, cubed
I red jalapeno, seeded and finely chopped
1 tbsp chipolte in adobe sauce, minced
2 cups vegetable broth
1 cup salsa
3 oz roasted red peppers, chopped
1/2 tsp ground cumin
3 leaves dino kale, stemmed and torn into 2 " pieces
15 oz black beans, rinsed and drained
15 oz can white hominy, drained
1/4 cup chopped fresh cilantro
black olives, sliced as desired

Heat the olive oil in a heavy bottomed saucepan and add the chopped onion. Saute for 5 minutes over lowest heat. Add the cubed potatoes, cover and cook for 4-5 minutes, stirring to avoid sticking. Add the chipolte and jalapeno and cook 1 more minute. Add the vegetable broth and bring to a boil Add the salsa, red peppers, and ground cumin. Turn heat to low and simmer for 5 minutes. Add the kale and simmer for another 5 minutes. Add the black beans and hominy. Simmer for 5 more minutes. Add the chopped cilantro and olives. Simmer for 3 minutes.

Serve with your favorite chips and salted avocado or guacamole!


Blogger Dana said...

Oh, this recipe sounds DELICIOUS! Perfect for the cold weekend the Oklahoma weather folks are predicting...

Thanks so much,

8:22 AM  

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