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Potato Pinto Bean Soup with Hominy and Greens

Overflowing with tender pinto beans, chunky hominy corn, golden potatoes and a tangle of leafy greens, this rich vegetable soup practically shouts dinner! With an aromatic Southwestern accent of green chile and cumin, this hearty soup is calling you to the kitchen table!

Vegetarian Greens and Potato Soup in bowl with green napkin

Click here to PIN Greens and Potato Soup with Hominy and Pinto Beans!

Blessed soup and salad—dinner’s savior. In cooler weather, our evening meal is often a bowl of hearty soup paired with a big tossed salad. I think you’ll agree that this recipe’s texture and flavor variety–greens, potatoes, hominy, and pinto beans–makes for a stellar soup!

Our soup and salad meals are always different because they’re based on what’s on hand. Sometimes inspiration for dinner soups start with beans. Other times, a grain inspires the soup, like in barley and chicory soup, or farro and hearty greens soup. Beans or grains, whatever the base, give soup for a final vitamin bump by stirring in a decent amount of chopped leafy greens.

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, as well as chard. 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 for instance, pre-boil the kale in water first.

hominy in can, pinto beans, potatoes, greens, and green chile--ingredients for Greens and Potato Soup

More about Greens and Potato Soup ingredients:

  • 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.
  • Pinto beans. Ditch the can and cook pinto beans from scratch in your Instant Pot or pressure cooker.
  • 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, either serrano or jalapeño, with the fiery hot seeds and veins removed, brings in savory flavor and spice, but not a searing picante, ‘I-need-a-beer’ heat. No chile in the house? Add a pinch or two of cayenne pepper instead.
  • Especially in soups with greens, fresh lemon juice or another acid 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. No lemon juice–simply substitute apple cider vinegar–it’s the acid that makes the difference.
  • If you find beets with intact, fresh-looking greens, grab them. Let those beet greens be the your soup inspiration. Bonus–you get two vegetables, the beets and their greens, for the price of one.
  • At the table, we sometimes crumble in salty Mexican cotija cheese or feta.

Greens and Potato Soup in bowlwith spoon sitting on green napkin to the side

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Nutrition information is an estimate provided by an online nutrition calculator. The numbers will vary based on the quantity consumed, brands used and any substitutions.

Nutrition Facts
Greens and Potato Soup with Hominy and Pinto Beans
Amount Per Serving
Calories 114 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 1189mg52%
Potassium 445mg13%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 1962IU39%
Vitamin C 13mg16%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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

  • 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

  • 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


    • Wow Dawn, Thanks for catching that. Add with the pinto beans etc. I fixed the recipe so it reads correctly now. Reply · 26 October, 2020

  • Pat

    This was SO good! Had to make my tweaks…added kielbasa, used chicken broth, reduced the cumin…delicious and shared your version with my vegetarian friends. Reply · 7 February, 2021

    • Thank you Pat. I’m happy to hear you love the recipe, and that you felt comfortable making tweaks! Reply · 10 February, 2021

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