Zucchini and Hominy Soup
This is a vegetarian version of posole, a dish traditionally containing pork made by Pueblo Indians and Hispanics for feast days and special celebrations.
- 2 Tbs olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 zucchini, sliced
- 1 cup peeled and chopped mild green chile peppers
- 6 cups vegetable broth
- 4 cups cooked yellow hominy or 2 16-ounce (455g) cans
- 1 tsp ground cumin
- Saute the onion and garlic in oil for 3 to 5 minutes. Add zucchini and green chiles and cook over medium heat, stirring occasionally, another 5 minutes.
- Add remaining ingredients and simmer, covered, over low heat for 45 minutes
Calories from Fat 52 (28%)
(9%)Total Fat 6g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 30g
(19%)Dietary Fiber 5g
Sugar Alcohols 0g
Copyright 2014 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.