We love Mexican food in our house. My friend, Kate, made this soup for a party a few months ago. When I asked her for the recipe I was surprised it wasn’t more involved. It is has all the ingredients of a “go to” meal: it is quick, easy, no hard to find ingredients and tasteeee. I make some hearty quesadillas to compliment the soup: whole wheat tortillas, refried beans and salsa.
Soup Ingredients: 1 medium onion, diced olive oil 1 29 oz can Mexican hominy (or corn) 1 29 oz can of fire roasted tomatoes 1 box of vegetarian broth (4 cups or so) 1-2 cups of black beans 1 or 2 bay leaf 1 or 2 cloves garlic, chopped or pressed salt pepper
Saute onion in oil for about 10 minutes until soft. Drain posole and add it to the soup pot and stir. Add tomatoes with their juice. Add veggie broth, bay leaf, garlic. Bring to boil, then simmer for 10 minutes or so. Add salt and pepper to taste.
Serve with toppings such as: cilantro, sour cream, cotija cheese, avocado, roasted pumpkin seeds and / or tortilla chips.