black bean and hominy soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 227.7
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,062.5 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 9.8 g
- Protein: 10.5 g
View full nutritional breakdown of black bean and hominy soup calories by ingredient
Introduction
A vegetarian version of a great recipe I found online A vegetarian version of a great recipe I found onlineNumber of Servings: 5
Ingredients
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0.50 tsp Cumin seed
2 clove Garlic
1.50 cup Vegetable Broth
4 tbsp Cilantro, raw
3 cup Bush's, Black Beans
1.5 cup Hominy
1 serving 1 Chipotle Pepper in 1 Tbsp Adobo Sauce (by SNAVELA1)
1 serving 1 Med. Green Bell Pepper
23 gram(s) Cashew Sour Cream (by EILEENAH)
1 serving Cheese, Dairy-Free, Daiya, Cheddar Style
1 cup, chopped Onions, raw
Directions
Directions
1. In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the cumin, coriander chipotle, black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
2. Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.
SERVE WITH Warm corn tortillas and sour cream.
1. In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the cumin, coriander chipotle, black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
2. Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.
SERVE WITH Warm corn tortillas and sour cream.