Vegetarian Posole Recipe

My first blog posting! And hopefully the first of many to come.  My intent here is to help offer some new ideas for meals that are easy to prepare and yet also healthy, to help with meal planning and to introduce some meat free and wheat free recipes. Here’s the first one:

We love Mexican food in our house.  My friend, Kate, made this soup for a party a few months ago. When I asked her for the recipe I was surpised it wasn’t  more involved. It is has all the ingredients of a “go to” meal: it is quick, easy, no hard to find ingredients and tasteeee. I make some hearty quesadillas to compliment the soup. Check out Trader Joes Spelt tortillas, refried beans and salsa. Makes a great meal.

 

Soup Ingredients:
1 medium onion, diced
olive oil
1 29 oz can Mexican hominy (or corn)
1 29 oz can of fire roasted tomatoes
1 box of vegetarian broth (4 cups or so)
1-2 cups of black beans
1 or 2 bay leaf
1 or 2 cloves garlic, chopped or pressed
salt
pepper

Saute onion in oil for about 10 minutes until soft. Drain posole and add it to the pan and stir a bit. Add tomatoes with their juice.  Add veggie broth, bay leaf, garlic. Bring to boil, then simmer for 30 minutes or so.  Add salt and pepper to taste.

Serve with toppings such as:
cilantro, sour cream, cotija cheese, avocado, roasted pumpkin seeds and / or tortilla chips.

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