Vegan Mexican Hominy Soup
A quick and easy vegan soup with a Mexican twist!
Servings: 6 bowls
- 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
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.
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