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zucchini-hominy-soup recipe

Date:    Wed, 09 Nov 94 21:40:31 EST
 From:    Bobbi Pasternak (bobbi@clark.net)
 Here's an article from the Nov/Dec '94 issue of Vegetarian Journal.
 By Nanette Blanchard
      The following recipes are adapted from my upcoming cookbook,
 _'Tis the Season: A Vegetarian Christmas Cookbook_, to be
 published in August of 1995 by Fireside/Simon & Schuster.
 (Serves 8)
 This is a vegetarian version of posole, a dish made by Pueblos 
 and Hispanics for feast days and special celebrations.  Serve it
 with sage breadsticks.  Hominy is a flavorful, chewy type of corn
 kernel that is treated with lime and dried. It is available either
 canned, frozen, or dried. A mail-order source for hominy is Los
 Chileros de Nuevo Mexico, PO Box 6215, Santa Fe, NM 87502;
 (505) 471-6967.  You can substitute frozen corn kernels for
 an even more colorful soup.
 2 Tablespoons apple juice
 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-oz. cans)
 1 teaspoon ground cumin
 2 Tablespoons fresh chopped cilantro                                      
 Saute the onion and garlic in apple juice for 3-5 minutes.  Add
 zucchini and green chiles and cook over medium heat, stirring
 occasionally, another five minutes.  Add broth, hominy, and
 cumin and simmer, covered, over low heat for 45 minutes. Stir
 in cilantro and serve.
 Total Calories Per Serving: 89; Fat: 1 gram  
 kwvegan vegan