Get my newest recipe via email:

Greens and Potato Soup with Hominy and Pinto Beans {gluten-free and vegan-friendly}

Golden-edged pan-fried potatoes hanging with tender pinto beans and chunky hominy corn, not to mention a finger-size green chile and aromatic cumin—this soup speaks Southwestern. Slightly bitter leafy greens simmered ‘til they soften the rich vegetable broth—well howdy-do.

Greens and Potato Soup

Robbie and I feast on a big bowl (or two) of hearty vegetarian soup–with nothing more than a big tossed salad to go with–at least twice a week. Blessed soup and salad—dinner’s savior. This greens and potato soup with hominy and pinto beans is this our new favorite, at least for today.

Our soup and salad meals are practically always different—we are nowhere near a rut–I’m always switching up the proteins and grains and greens. Sometimes I’ll begin with beans, other times with something like barley, or farro. And then I’ll throw in a bunch of chopped leafy greens at the very end.

ingredients for Greens and Potato Soup

What kind of greens are we talking about? There are options, that’s for sure. For this incarnation I used beet greens, the tops of yellow beets. Mustard greens and collard greens are good choices too. I’ve seen a mess o’ greens Southern Greens Blend at Trader Joe’s that would be perfect. Greens with tender leaves that don’t take long to cook are best for this recipe. If you want to use a sturdier green like kale, pre-boil the kale in water first.

Especially in soups with greens, fresh lemon juice is absolutely essential–because acid magically transforms flavor. Taste a spoonful of the broth before stirring in the lemon juice, and again after, you’ll see what I mean.

Greens and Potato Soup

At the table, we often crumble in salty Mexican cotija cheese. The dry cheese doesn’t melt, but takes on a meat-like texture that adds another dimension to vegetarian soups. Vegans, of course, skip the cheese.

This greens and potato soup with hominy and pinto beans is even more delightful the next day, the ingredients balance each other so well. Prep enough soup to have extra—for tomorrow’s dinner you just heat the leftovers and toss together another fresh green salad. Soup and salad, simple, dinner done.

Kitchen notes and recipe details:

  • If you find beets with intact, fresh-looking greens, grab them. Bonus–you get two vegetables, the beets and their greens, for the price of one. Let those beet-top greens inspire you to make this soup.
  • Hominy is dried corn kernels, the hull and germ removed. Its toothy distinctive texture is essential to posole, the hearty Mexican stew. It usually comes in large cans–freeze the extra to make this Butternut Squash Posole later.

sautéed potatoes for Greens and Potato Soup

  • You can use any variety of potato. Waxy red potatoes keep their chunky shape, in turn keeping this soup brothy, flaky potatoes will break down and actually thicken the broth.
  • One small fresh green chile, with the fiery hot seeds and veins removed, brings in savory flavor and spicy, but not a searing picante, ‘I-need-another-beer’ heat. No chile in the house? Add a pinch or two of cayenne pepper instead.
  • No lemon juice? Grab the rice wine vinegar and substitute. It’s the acid that makes the difference.

February Eat Seasonal Guide

Each month, Becky of Vintage Mixer orchestrates an #eatseasonal recipe roundup featuring produce listed in her seasonal food guide. This soup is part of February’s Roundup of recipe ideas. For more seasonal inspiration from a bevy of bloggers, follow the links below. Celebrate this month’s bounty—cook something delicious!

Tangerine Sorbet Champagne Floats by Completely Delicious

Chorizo & Brussels Sprouts Pasta Carbonara by Suitcase Foodist

Citrus, Fennel, and Avocado Salad by Flavor the Moments

Savory Dutch Baby with Roasted Broccoli by Floating Kitchen

Roasted Red Potatoes with Zahatar and Lemon by Project Domestication

Parsnip Hash Browns by Vintage Mixer

Penne Pasta with Cauliflower and Pancetta by Foodie Crush

Rosemary Cheddar Cauliflower Cakes by Food for My Family

Creamed Brussel Sprout Tater Tot Casserole by Climbing Grier Mountain

Mexican Molletes (avocado, bean & cheese melts) by Simple Bites

Honey Mustard Citrus Chicken with Mango Chutney by Kitchen Confidante

photo collage of eat seasonal recipes for February

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook and Pinterest? I’m totally hooked on Instagram, where I post travel, food, nature and photos of #carlosdog.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

0 from 0 votes
Greens and Potato Soup
Print
Greens and Potato Soup with Hominy and Pinto Beans
This is one delicious hearty vegetarian soup! Toss a green salad to go with, and dinner is on. This soup is even better the next day!
Ingredients
  • 1 tablespoon olive oil
  • 1 pound red potatoes , well-scrubbed and cut into 1/2-inch cubes
  • 1/2 teaspoon Real Salt
  • 1/2 teaspoon freshly ground pepper
  • 7 cups vegetable stock
  • 1 (15-ounce) can pinto beans, rinsed and drained (see note)
  • 1 cup hominy , rinsed and drained
  • 2 cloves garlic , finely chopped
  • 1 serrano or jalapeno chile , seeds and veins removed, finely chopped
  • 1 teaspoon ground cumin
  • 7 ounces (about 6 cups) fresh greens (see note)
  • 3 teaspoons fresh lemon juice (see note)
  • Crumbled cotija or feta cheese for garnish (optional)
Instructions
  1. In a non-stick skillet, heat oil over medium-high. Add potatoes and salt and pepper and cook, stirring often, about 8 to 10 minutes.
  2. Meanwhile, heat the vegetable broth in a large soup pot. Add the pinto beans, garlic, chile pepper and cumin.
  3. Wash the greens and remove the stems. Coarsely chop them and stir into the broth.
  4. When the potatoes are golden brown, add them. Simmer the soup until the potatoes are just tender.
  5. Add the lemon juice, taste and season with more salt and pepper, if needed.
Recipe Notes
  • Substitute 1 ¾ pinto beans cooked from scratch for the canned beans.
  • Greens with tender leaves that don’t take long to cook are best for this recipe.
  • Rice wine vinegar and be substituted for the lemon juice.

12 comments

  • This soup looks so comforting, Letty, and I love all of those hearty greens! Reply · 8 February, 2016

    • Hearty greens for the win! Thanks Marcie! Reply · 9 February, 2016

  • This is such a perfect winter soup. I always have lots of different greens on hand that I like to toss in at the end when I’m making soups. It’s such a great way to get a big dose of veggies! Reply · 8 February, 2016

    • Thanks Liz. There’s always something leafy and green in our fridge too. Reply · 9 February, 2016

  • […] Greens and Potato Soup with Hominy and Pinto Beans by Letty’s Kitchen […] Reply · 8 February, 2016

  • Hominy is like my new thing. This soup proves why. I’ve been experimenting with hominy cakes (to very little success). You’ve inspired me to add taters to the mash. May my structural problems will disappear.GREG Reply · 8 February, 2016

    • Hominy cakes with mashed potatoes sound like a great idea. Polenta as well? Have you been chopping the hominy for your experiments or leaving it whole? Reply · 9 February, 2016

  • This soup sounds so hearty and comforting! I love pinto beans, they seem to be so underused and overshadowed by kidney, navy and black beans. And the hominy addition sounds like the perfect idea! Thanks for sharing! Reply · 13 February, 2016

    • Thanks Lucie. Pintos for the win! Reply · 14 February, 2016

    • Thanks Lucie–pintos for the win! Reply · 14 February, 2016

  • Oh Letty, this recipe sounds amazing! I love everything in it and now I have another way to use hominy. Yay! 🙂 Reply · 16 February, 2016

    • Thank you Nancy. And in your part of the world you can buy hominy that’s vacuum-packed–not canned! Reply · 16 February, 2016

Leave a Reply