Zucchini and Hominy Soup

Prep Time: 10 minutes

Cooking Time: 1 hr

Yield: 8 servings

This is a vegetarian version of posole, a dish traditionally containing pork made by Pueblo Indians and Hispanics for feast days and special celebrations.

Ingredients

2 Tbsp (30mL) olive oil

1 onion, diced

3 cloves garlic, minced

4 zucchini, sliced

1 cup (150g) peeled and chopped mild green chile peppers

6 cups (1.4L) vegetable broth

4 cups (605g) cooked yellow hominy or 2 16-ounce (455g) cans

1 tsp (2g) ground cumin

Directions

Sauté the onion and garlic in oil for 3 to 5 minutes. Add zucchini and green chiles and cook over medium heat, stirring occasionally, another 5 minutes.

Add remaining ingredients and simmer, covered, over low heat for 45 minutes