Vegetarian Posole

Name: Vegetarian Posole Recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 10
Ingredients: 0.5 cup Bob's Red Mill TVP; 3.5 cup Simple Truth Organic Tri-Bean blend; 2.25 cup Signature Kitchens Fire Roasted Salsa; 8 tbsp Hatch Diced Green Chile (by NOMFAUX); 3.5 serving Kroger White Hominy; 4 cup Kitchen Basics Unsalted Vegetable Stock; 4 serving Safeway Kitchens Crinkle Cut Carrots; 2 serving C&W The Ultimate Southwest Blend (2/3 cup/91g/4 servings per bag) (by KERID44); 200 gram(s) Bird's Eye Recipe Ready Tri Color Pepper & Onion (.75 cup) (by HAELIC23); 3 tbsp Sofrito Sauce; 4 tsp Garlic

Minutes to Prepare: 10
Minutes to Cook: 360

Number of Servings: 10

Ingredients

0.5 cup Bob's Red Mill TVP 3.5 cup Simple Truth Organic Tri-Bean blend 2.25 cup Signature Kitchens Fire Roasted Salsa 8 tbsp Hatch Diced Green Chile (by NOMFAUX) 3.5 serving Kroger White Hominy 4 cup Kitchen Basics Unsalted Vegetable Stock 4 serving Safeway Kitchens Crinkle Cut Carrots 2 serving C&W The Ultimate Southwest Blend (2/3 cup/91g/4 servings per bag) (by KERID44) 200 gram(s) Bird's Eye Recipe Ready, Tri Color Pepper & Onion (.75 cup) (by HAELIC23) 3 tbsp Sofrito Sauce 4 tsp Garlic

Directions

Add frozen ingredients to crock pot, then canned ingredients, last spices and TVP - I prefer to blend my salsa - add 2 tsp cumin, 1 tsp ancho chili powder, 1 tsp oregano, can salt if desired. Cook in crock pot for 6 hours, high until carrots are cooked. Add Sofrito at about 3 hour mark. Can add vegetarian chicken of desired brand for more protein.

Serving Size: Makes about 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MINDAFOG.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 191.8
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 805.0 mg
Total Carbs: 34.4 g
Dietary Fiber: 8.0 g
Protein: 10.6 g

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