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Excerpt from the book, Plant-Based on a Budget: Growing up in a Mexican family, I loved the special occasions my family served us menudo. When I became vegan, I thought I’d really miss it. Then I realized that when I used to eat it back in my pre-vegan days, I’d always pick out the tripe and eat the broth and hominy. Here’s my replacement to fulfill my need for that tasty, tasty soup.
From Plant-BasedonaBudget.com: This Mexican-Inspired Soup is as comforting and cozy as it gets. It reminds us of those warming soups our moms used to make us when we were feeling a bit under the weather and we needed some love and pampering…. but with some delicious Mexican-inspired touches. Let’s see what all the fuss is about.
First things first: What do we need in order to prepare this Mexican Inspired Soup? Garlic, onions, carrots, celery, fresh or frozen broccoli, hominy (a special Mexican dried corn), lime juice, water, bouillon, and cilantro. We recommend eating with some cooked quinoa for an extra protein boost.
Perfect for The Pressure Cooker
If you have one of these wonder pots, you’ll be happy to know this recipe is pressure cooker-friendly! Just throw everything except the oil in the pressure cooker and cook on high pressure for 3 minutes. Then continue to step 5. You will save so much time and will be able to enjoy this soup in less than 5 minutes.
What is Hominy and where can I find it?
Hominy is widely used in Mexican cuisine and it’s easy to realize why. Hominy is dried kernels of corn that have been soaked in a special alkaline solution which makes them more nutritious and easier to digest than regular corn. And in turn, it makes for super delicious dishes like this soup. You can find it in the Mexican food aisle of grocery stores.
Photos by Alfonso Revilla
Mexican Inspired Vegetable Soup
- 1 Tablespoon of canola or vegetable oil (or ¼ cup water)
- 3 small garlic cloves, minced
- 1 medium red, white, or yellow onion
- 2 carrots, thinly sliced
- 2 ribs of celery, thinly sliced
- 2 cups of chopped frozen or fresh broccoli
- 15.5 ounces of canned hominy, drained
- 1 Tablespoon of lime juice (about ½ a lime)
- 4 cups of water
- 2 vegetable bouillon cubes
- 1/2 cup of minced cilantro
- Salt and pepper, to taste
- 2 cups of cooked quinoa (optional)
- 1 cup of diced extra firm tofu (optional)
- In a large pot over medium-high heat, heat the oil (or water).
- Add the garlic and onion and sautee until the onion becomes tender and translucent.
- Add the carrots, celery, broccoli, hominy, and lime juice.
- Pour in the water and bouillon cubes (or broth). Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the cilantro and add salt and pepper. If you’re using quinoa and/or tofu, you can stir that in before serving.
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.