Vegetarian Posole

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

For low salt diet, use low salt beans and rinse before adding to crock pot. Strongly suggest using Hatch brand chilies. The crock pot should be on high for at least hours. In the summer, use fresh carrots for even better flavor.

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.