Go Back
+ servings
5 from 1 vote
Vegan Mexican Hominy Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
A quick and easy vegan soup with a Mexican twist!
Course: Soup
Cuisine: American, Mexican
Servings: 6 bowls
Calories: 112 kcal
  • 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
  1. 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.
  2. Chop your carrots into bite size in put into pot
  3. Pour can of stew tomato.
  4. Pour can of hominy.
  5. Cook for about 5 minutes until it begins to bubble up.
  6. Pour in 6 cups of water along with 3 cubes
  7. Bring to a boil.
  8. After the pot has boiled lower heat and simmer for about 30 minutes until the carrots are done.
  9. Right before the carrots are done pour the kale and cook for about 5 minutes.
  10. Pour into a bowl and sprinkle parsley and squeeze lime on top.
  11. Enjoy!
Recipe Notes


Nutrition Facts
Vegan Mexican Hominy Soup
Amount Per Serving (480 g)
Calories 112 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 706mg31%
Potassium 450mg13%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 6g7%
Protein 3g6%
Vitamin A 6365IU127%
Vitamin C 46mg56%
Calcium 95mg10%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.