Zucchini and Hominy Soup

Zucchini and Hominy Soup Ingredients

2 tb Olive oil	1 c Mild green chile peppers;
1 Onion; diced	6 c Vegetable broth
3 Cloves garlic; minced	4 c Cooked yellow hominy (2
4 Zucchini; sliced	1 ts Ground cumin

Instructions for 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. PREP TIME: 10 minutes. COOKING TIME: 1 hour. 1. 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. Add sizzle to your holidays with our traditional Southwestern fiesta. Simple and quick to prepare, these recipes take the stress out of entertaining. Tis the Season: A Vegetarian Christmas Cookbook (Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious! Magazine. M E N U -- Carrot Salsa * Ole Corn * Green Chile Enchiladas * Zucchini & Hominy Soup * Apricot-Almond Empanaditas >Delicious! Magazine. >kitPATh mc-PER SERVING: 231CAL, 7.2G fat (27.5% cff) Fiber: 3.7 g; Carbs: 35.7; **sodium 1479mg (canned hominy is high in sodium) >1998-Febn Eat-LF Archives at www.reggie.com Recipe by: Felicidades! by Nanette Blanchard Posted to EAT-LF Digest by KitPATh on Feb 02, 1998

Main Ingredient: SoupCuisine: Mexican

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Ingredient Insight - look inside this recipe

Cumin	Garlic	Olive Oil	Onion
Zucchini

Mexican Vegetarian Garlic Olive oil Onion Soup Lunch

for flavor and categorization

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