Vegan Mexican Hominy Soup
A quick and easy vegan soup with a Mexican twist!
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!
Nutrition
Serving: 480g | Calories: 112kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 706mg | Potassium: 450mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6365IU | Vitamin C: 46mg | Calcium: 95mg | Iron: 2.2mg