Zucchini and hominy soup

8 servings

Ingredients

Quantity Ingredient
2 tablespoons Apple juice
1 Onion, diced
3 Cloves garlic, minced
4 Zucchini, sliced
1 cup Peeled and chopped mild
Green chile peppers
6 cups Vegetable broth

Directions

4 cups cooked yellow hominy (or 2 16-oz. cans) 1 teaspoon ground cumin 2 Tablespoons fresh chopped cilantro Saute the onion and garlic in apple juice for 3-5 minutes. Add zucchini and green chiles and cook over medium heat, stirring occasionally, another five minutes. Add broth, hominy, and cumin and simmer, covered, over low heat for 45 minutes. Stir in cilantro and serve.

This is a vegetarian version of posole, a dish made by Pueblos and Hispanics for feast days and special celebrations. Serve it with sage breadsticks. Hominy is a flavorful, chewy type of corn kernel that is treated with lime and dried. It is available either canned, frozen, or dried. A mail-order source for hominy is Los Chileros de Nuevo Mexico, PO Box 6215, Santa Fe, NM 87502; (505) 471-6967. You can substitute frozen corn kernels for an even more colorful soup.

Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster.

Total Calories Per Serving: 89; Fat: 1 gram Posted by Bobbi Pasternak <bobbi@...> to the Fatfree Dig. Vol.

12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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