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
Scale
- 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.
Find it online: https://www.bowlofyum.com/2020/08/vegan-pozole/