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.

Preparation facts

Cooking Time: 1 hr

Prep Time: 10 minutes

Total Time: 1 hr 10 min

Yield: 8 servings

Ingredients

2 Tbs (30mL) olive oil

1 onion, diced

3 cloves garlic, minced

4 zucchini, sliced

1 cup (150g) peeled and chopped mild green chile peppers

6 cups (1.4L) vegetable broth

4 cups (605g) cooked yellow hominy or 2 16-ounce (455g) cans

1 tsp (2g) ground cumin

Directions

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

Nutrition facts

Serving Size 1 serving

Calories 189

Calories from Fat 52 (28%)

% Daily Value*

9%Total Fat 6g

5%Saturated Fat 1g

Polyunsaturated Fat 1.4g

Monounsaturated Fat 3.2g

1%Cholesterol 2mg

36%Sodium 862mg

18%Potassium 631mg

10%Total Carbohydrate 30g

19%Dietary Fiber 4.8g

Sugars 7g

Sugar Alcohols 0g

12%Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath