Ingredients
10 servings
Garlic Cloves
3.6
whole
Veggie Broth
57.6
fluid ounce(s)
Red Potatoes
1.2
pound(s)
Carrots
6.0
whole
Salt
1.4
teaspoon(s)
Roasted Green Chili
3.6
cup(s)
Cilantro
0.5
bunch(es)
Vegetable Oil
3.6
tablespoon(s)
Black Beans
30.0
ounce(s)
Hominy, Canned
30.0
ounce(s)
Sour Cream
16.0
ounce(s)
Cumin
1.0
tablespoon(s)
Chili Powder
1.0
tablespoon(s)
Bay Leaves
2.0
whole
Shredded Cheese (mex blend)
12.0
ounce(s)
Hot Sauce
6.0
ounce(s)
Celery Stalks
7.2
whole
Yellow Onion
1.2
whole
Recipe Instructions
Heat up oil in large pot.
Add onions, garlic, carrots, potatoes.
Saute for a bit.
Pour in soup base. Add green chili, beans, hominy, celery. (could also add zucchini)
Bring to boil.
Simmer until potatoes are cooked.
Add water, salt, and additional seasonings as needed.
Serve with cilantro, cheese, hot sauce and sour cream on the side.