Potato Hominy Soup
Cozy up with a bowl of hearty Potato Hominy Soup, a comforting and flavorful one-pot meal that’s perfect for any season. This recipe combines tender russet potatoes, nutty hominy, and an aromatic blend of cumin, smoked paprika, and oregano, all simmered in a rich vegetable broth. A hint of lime juice and a sprinkle of fresh cilantro finish the dish with a burst of brightness. The soup achieves its satisfying texture by partially mashing the potatoes, creating a creamy base while still leaving hearty chunks to sink your spoon into. Ready in just under an hour, this easy-to-make soup is both vegan and gluten-free, making it a versatile crowd-pleaser. Perfect as a weeknight dinner or a make-ahead meal, serve it with crusty bread or a side salad for a wholesome feast! Keywords: Potato Hominy Soup, vegan soup recipe, potato soup with hominy, hearty vegetable soup, gluten-free soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, peeled and diced russet potatoes
- 2 cups, drained and rinsed canned hominy
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the diced potatoes, canned hominy, ground cumin, smoked paprika, oregano, and bay leaf to the pot. Stir to combine the spices with the vegetables.
Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf and use a potato masher to slightly mash some of the potatoes inside the soup. This will help thicken the consistency while still leaving chunks for texture.
Season the soup with salt and black pepper to taste. Stir well.
Remove the pot from heat and stir in the lime juice and fresh cilantro.
Serve the soup hot, garnished with additional cilantro or a wedge of lime if desired.
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6947 mg | 302% | |
| Total Carbohydrate | 293.2 g | 107% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 35.0 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5885 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
