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
- Sauté 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
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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 2017.