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Slow Cooker Spicy Pepper and Hominy Soup

Slow Cooker Spicy Pepper and Hominy Soup


It’s that time of year here weather that can have a 30 degree difference from one day to the next – a.k.a., Springtime in Chicago – which makes it a great time for chilies, stews and soups. This recipe is kind of a combination between a chili and a soup and it is spicy, warming, packed with veggies and great flavor. I don’t cook with it often, but I love hominy and its buttery, chewy little nuggets, which add a fun, hearty element to chilies. Hominy is dried and soaked corn, which creates big, plump kernels, and it is used a lot in Mexican and southern American cooking, used to make everything from masa and tortillas to grits. This recipe is reminiscent of tortilla soup and it’s easy to build a meal out of it with your additions: tortillas (toasted strips or as chips, crushed on top), diced avocado, dairy-free sour cream, served with grains like rice or quinoa. My directions are for using a slow cooker but it is easy to convert to a pressure cooker or a stovetop.

 

Slow Cooker Spicy Pepper and Hominy Soup

4 cups low-sodium vegetable broth, divided
1 yellow onion, diced
3 – 4 cloves of garlic, minced
3 ribs celery, sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 jalapenos, seeded and minced (leave some seeds for more heat)
1 tablespoon low-sodium tamari
1 tablespoons ground cumin
1 tablespoon dried oregano
teaspoon cayenne pepper
Salt and pepper to taste
28-ounces crushed tomatoes
25-ounces hominy, drained and rinsed
15 ounces cooked black beans, drained and rinsed


Heat 1/3 cup of your broth in a large skillet over medium-high heat for a minute. Add the diced onion and cook for a few minutes. Add the garlic, celery, peppers, tamari, cumin, oregano and cayenne, cooking until the peppers are softened, about six minutes. Move to your slow cooker, adding the crushed tomatoes and remaining vegetable broth.

Cook for 1 hours over low heat. Add the hominy and black beans. Cook another 20 minutes and serve, garnished as you like.




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