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.
Ingredients
- 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
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
Calories 189
Calories from Fat 52 (28%)
(9%)Total Fat 6g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(1%)Cholesterol 2mg
(36%)Sodium 862mg
(18%)Potassium 631mg
Total Carbohydrate 30g
(19%)Dietary Fiber 5g
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.
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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 December 2024.