Zucchini And Hominy Soup Veggie Passole Recipes
ZUCCHINI AND HOMINY SOUP (VEGGIE PASSOLE)
Steps:
- 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.
VEGETARIAN POZOLE VERDE (HOMINY SOUP)
This recipe is my vegetarian adaptation of Pozole Verde: Hominy and Meat Soup with Green Herbs from 'A Cook's Tour of Mexico' by Nancy Zaslavsky. It's a great way to use up all the tomatillos and greens that we tend to get in our CSA boxes in the Pacific Northwest. This soup is great topped with a quick red onion pickle and crumbled cotija cheese.
Provided by Grace Preya.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h6m
Yield 8
Number Of Ingredients 13
Steps:
- Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
- Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
- Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes.
- Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
- Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
- Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 58.7 g, Fat 30.3 g, Fiber 12.9 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 753 mg, Sugar 7.8 g
GARDEN VEGGIE ZUCCHINI SOUP
A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.
Provided by Shannon Dyck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
- Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g
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