Greens and Potato Soup with Hominy and Pinto Beans
A hearty vegetarian soup with potatoes, hominy corn, pinto beans and your choice of nutritious greens like chard, spinach, beet greens, collards. Serve with a tossed green salad for a simple nutritious dinner.
Servings: 8 servings.
Calories: 175kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound red potatoes , well-scrubbed and cut into 1/2-inch cubes
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground pepper
- 7 cups vegetable broth
- 1 ½ cups cooked pinto beans, from scratch, or 1 (15-ounce) can, 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
- 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.
- Meanwhile, heat the vegetable broth in a large soup pot. Add the pinto beans, hominy, garlic, chile pepper and cumin.
- Wash the greens and remove the stems. Coarsely chop them and stir into the broth.
- When the potatoes are golden brown, add them. Simmer the soup until the potatoes are just tender, 10 to 15 more minutes.
- Add the lemon juice, taste and season with more salt and pepper, as needed. Serve immediately. If you wish, sprinkle on a garnish of crumbled feta or cotija cheese.
Notes
- Greens with tender leaves that don’t take long to cook are best for this recipe.
- Apple cider vinegar can be substituted for the lemon juice.
Nutrition
Calories: 175kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1189mg | Potassium: 452mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1970IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 2mg