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4 from 2 votes

Vegan Mexican Hominy Soup

A quick and easy vegan soup with a Mexican twist!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American, Mexican
Servings: 6 bowls
Calories: 112kcal

Ingredients

  • 1 chopped onion
  • 1 cup of carrots
  • 2 garlic cloves
  • 3 bay leafs
  • ½ cumin
  • 14.5 oz can of stew tomato
  • 14.5 oz can hominy
  • 2 cups of kale
  • ½ cup parsley
  • 6 cups of water
  • 3 Garden Veggies Cubes or use your favorite broth cubes
  • 1 lime

Instructions

  • In a soup pot pour your olive oil along with your chopped garlic, chopped onion and bay leaf and saute until the onions are lightly brown.
  • Chop your carrots into bite size in put into pot
  • Pour can of stew tomato.
  • Pour can of hominy.
  • Cook for about 5 minutes until it begins to bubble up.
  • Pour in 6 cups of water along with 3 cubes
  • Bring to a boil.
  • After the pot has boiled lower heat and simmer for about 30 minutes until the carrots are done.
  • Right before the carrots are done pour the kale and cook for about 5 minutes.
  • Pour into a bowl and sprinkle parsley and squeeze lime on top.
  • Enjoy!

Notes

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Nutrition

Serving: 480g | Calories: 112kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Sodium: 706mg | Potassium: 450mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6365IU | Vitamin C: 46mg | Calcium: 95mg | Iron: 2.2mg