Zesty Bean Pozole Soup

Name: Zesty Bean Pozole Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 4 cloves garlic (minced); 1/2 red onion (diced); 1 poblano pepper (seeds removed, diced); 1 can fire roasted tomatoes; 1 cup salsa (of your choice); 1 can hominy (drained and rinsed {golden or white works fine}); 2 cans red beans (drained and rinsed {or beans of your choice}); 32 ounces vegetable broth; 2 teaspoons oregano; 1/2 cup half and half (or heavy whipping cream {you can use a different milk option for a less creamy option}); 2 tablespoon flour; 1/4 cup sharp cheddar cheese (shredded)

Zesty Bean Pozole Soup is a vegetarian soup mixing red beans, hominy, poblanos and fire roasted tomatoes along with a salsa of your choice to create a flavor packed soup.

Prep10 min
Cook35 min
Total45 min
Makes6 servings
Calories241

Ingredients

6 servings

2 tablespoons olive oil
4 cloves garlic (minced)
1/2 red onion (diced)
1 poblano pepper (seeds removed, diced)
1 can fire roasted tomatoes
1 cup salsa (of your choice)
1 can hominy (drained and rinsed {golden or white works fine})
2 cans red beans (drained and rinsed {or beans of your choice})
32 ounces vegetable broth
2 teaspoons oregano
1/2 cup half and half (or heavy whipping cream {you can use a different milk option for a less creamy option})
2 tablespoon flour
1/4 cup sharp cheddar cheese (shredded)

Method

1
In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes. Add the red onion and poblano and continue to sauté for 5 minutes.
2
Add the fire roasted tomatoes, red beans, hominy, salsa, vegetable broth, oregano and simmer for 10 minutes, stirring occasionally.
3
In a small bowl whisk together the cream and the flour into smooth. Slowly whisk into the soup until incorporated. Continue to simmer the soup for another 15 minutes, or until the soup is thickened up.
4
Add the 1/4 cup of shredded cheese and stir. Serve the soup warm with the garnishes of your choice.

Notes

To make in the slow cooker: Add all of the ingredients except the cream, flour and cheese to the slow cooker and cook on low for 4 to 6 hours. In a small bowl whisk together the cream and the flour into smooth. Slowly whisk into the soup until incorporated. Within 30 minutes or cook time remaining add the cream and flour mixture to the slow cooker along with the cheese and give it a good stir. Continue to cook, covered for 30 minutes.