Vegan Pozole
For all of the gardeners out there, this is a great late summer soup to use up all of that zucchini! I like to make an extra-large batch of this Vegan Pozole soup and have it for leftovers or lots of guests. Plus with all of the different topping combinations, this is kid-approved, my kids love to experiment and make their own special version.
Be warned, we call this soup pozole, but over the years it has morphed very far from traditional pozole. I promise it is equally delicious and meat-free! It is loaded with veggies, beans, and flavor.
What is this hominy stuff? It may look a little strange, but it’s just corn soaked in lime or lye. It has a different taste than regular old canned corn and certainly a different look, like puffed up corn kernels. Here in Colorado, you can find the canned variety in almost any grocery store. My kids absolutely love hominy, more than regular corn.
As for summer squash. I really use whatever is available in my garden, usually pattypan squash or, yep you guessed it zucchini. Really you could use any kind of summer squash you prefer, or can find!
Summer cheating tip. I avoid using my oven during the summer as much as possible. Instead, we throw the corn and bread on the grill. One of the great benefits of having a propane grill is we can quickly fire it up anytime. We peel back most of the corn husks but leave the last layer on to prevent burning. Bread goes on the top rack of the grill. There you have it, keep the heat outdoors.
Vegan Pozole
A little bit of pozole a little bit of tortilla soup. This delicious healthy soup is packed full of poblano peppers, bell peppers, zucchinis, patty pan squash, hominy, and pinto beans. Plus it’s plant-based and just good clean eating. Top it off with more veggies: some purple cabbage, grilled corn, sliced jalapeño, avocado, cilantro, and vegan feta cheese. It’s sooooooo delicious!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10-12 bowls 1x
- Category: Soup
- Cuisine: Healthy
- Diet: Vegan
Ingredients
- One tablespoon olive oil
- One red onion, chopped
- Four poblano peppers, chopped
- Four cloves of garlic, finely chopped
- One 28 ounce can of diced tomatoes
- One tablespoon of ground cumin
- Two bay leaves
- Eight cups of water
- 2 small zucchinis or pattypan squashes, chopped
- One 28-ounce can of hominy, rinsed and drained
- Two 15 ounce cans of pinto beans, rinsed and drained
- Salt to your liking
Toppings
- Two ears of corn, grilled and cut off the cob
- One jalapeño, thinly sliced
- One cup of purple cabbage, thinly sliced
- 1 avocado, sliced
- Handful of fresh cilantro
- Sprinkle of vegan feta cheese
- 1 lime, cut into wedges
- Crusty bread, like ciabatta
- Honey
Instructions
- Add the olive oil to a large soup pot and kick the heat up to medium-high.
- Add the onion and cook until translucent, stirring frequently about 5 minutes.
- Add the poblano peppers and garlic, cook for another 5 minutes stirring frequently.
- Next, add the diced tomatoes, ground cumin, bay leaves. Continue to cook on medium-high for 15 minutes.
- Add the water to the soup pot, squash, hominy, and pinto beans. Give it a quick stir to mix everything up. Once the soup comes to a boil, reduce the heat to medium-low and cook for another 20 minutes. Remove bay leaves.
To Serve
- Scoop soup into a bowl and load it up with toppings.
- Add a handful of corn, purple cabbage, avocado slices, some jalapeño to your spicy preference, cilantro.
- Top it off with a sprinkle of vegan feta cheese.
- Serve with a lime wedge and a warm crusty bread. I like to drizzle a little honey on my bread and then dip it in the soup. I know it sounds weird, but you really should try it.
Notes
This soup is absolutely delicious as leftovers. So make a big pot and you’ve got delicious, healthy meals for days!
Will keep in the refrigerator for about five days.
