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Make this nourishing vegetable hominy soup in just 45 minutes! It’s a hearty and delicious veggie, protein, and grain-packed soup.
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Why you’ll love this family favorite recipe!
Straight out of my cookbook Plant-Based on a Budget, this recipe was originally inspired by my childhood love for Menudo.
It’s loaded with healthy ingredients and is surprisingly simple to throw together in one pot. And, if you’re looking for more Mexican-inspired soups, try my black bean soup, quick Mexican bean soup, sopa de fideo, or caldo de tofu (vegan tofu soup).
Ingredient Notes
Refer to the recipe card for the full list of ingredients and substitutes.
- Grain: I usually use quinoa or white rice for hearty vegan hominy soup, though farro, bulgur, barley, brown rice, etc., will work (adjust cooking time).
Recipe Variations
Like many soup recipes, this hominy soup is easy to adapt with extra flavors, textures, and nutrients.
- Vegetables: Broccoli, peppers, spinach, etc., would work well.
- Root vegetables: Like cubed potato, sweet potato, or butternut squash.
- Beans: Instead of or alongside the tofu for protein and fiber. Like cannellini beans, kidney beans, or chickpeas (garbanzo beans).
- Spice: I.e., minced chiles, red pepper flakes, or hot sauce. Add to taste.
- Flavor boosters: Mexican oregano, cumin, smoked paprika, bay leaves (1-3), or 1 tbsp tomato paste would be great additions.
How to Make Vegetable Soup with Quinoa and Hominy
Step 1: First, finely slice the onion and celery, dice the carrot, cut the zucchini into half-moons, and mince the garlic cloves. Meanwhile, heat the oil in a large, heavy-based pot over medium-high heat. Then, sauté the garlic and onion for 3-5 minutes until soft and translucent.
Step 2: Next, stir in the carrots, celery, and zucchini, and cook for 3 minutes.
For the deepest flavor, sauté the veggies until lightly browned.
Step 3: Then, stir in the uncooked rice/quinoa, tofu (if using), and hominy.
Step 4: Finally, add the broth and lime juice, bring to a boil, then simmer uncovered for 20-25 minutes, stirring occasionally, until the grain and vegetables are tender. Add more broth if needed.
Step 5: Stir in the minced cilantro, then taste and adjust the seasonings and citrus. Finally, serve the vegetable soup, optionally garnished with cilantro. Enjoy!
FAQs
Yes, but first you’ll need to soak it overnight and rinse it thoroughly. Then simmer for 1 ½-3 hours, until tender but chewy.
Absolutely! Only add it when serving to avoid it becoming mushy. Also, use less broth.
Yes, and it’s so easy to do! Just throw everything except the oil in the pressure cooker and cook on high pressure for 3 minutes (with quick release). For the deepest flavor, sauté the veggies first using the sauté function.
Recipe Pro Tips
- If using quinoa: Rinse it to remove its natural bitter saponin coating (unless it’s labeled pre-washed).
- Adjust the texture: The size of the chopped veggies and the amount of broth used play the biggest roles in texture/consistency.
- Keep broth to hand: Quinoa and rice continue to soak up liquid as the soup sits, so you may want to add more when reheating it.
Serving Recommendations
Enjoy vegetable hominy soup alone or with:
- Toppings (cilantro, lime wedges, avocado or radish, more hominy, vegan queso, etc.)
- Bread (crusty no-knead bread, vegan garlic bread, a dinner roll, or flat bread)
- Cornbread (plain, jalapeno cornbread, or a cornbread muffin)
- A simple side salad
Storage Instructions
Store: In an airtight container in the refrigerator for 4-6 days. It’ll taste even better over time (note the grains will soften further unless stored separately).
Freeze: Portion it into Ziplock/Stashers, freezer-safe containers, or a silicone XL ice cube/ muffin tray and freeze for up to 3 months. Then thaw in the fridge overnight.
Reheat: In 30-second intervals in a microwave, stirring between, or over medium-low heat on the stove, until hot.
Vegetable quinoa soup thickens over time as the grains absorb liquid. Add more broth as needed.
More Hearty Vegan Soup Recipes
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Vegetable Hominy Soup
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Ingredients
- 1 tablespoon vegetable oil
- 3 garlic cloves minced
- 1 medium yellow onion sliced
- 2 large carrots diced
- 3 celery ribs sliced
- 2 zucchini sliced into half-moons
- 1 cup uncooked white rice or uncooked quinoa
- ½ block super-firm tofu cut into ½-inch cubes
- 1 (15.5-ounce) can hominy drained
- 8 cups rich vegetable or no-chicken broth plus more as needed
- 1 tablespoon lime or lemon juice plus more to taste
- ½ cup minced cilantro plus more for garnish
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, heat the oil.
- Add the garlic and onion and sauté for 3 to 5 minutes, until the onion is soft and translucent.
- Add the carrots, celery, and zucchini. Stir and cook for 3 minutes.
- Stir in the uncooked rice or quinoa, tofu, and hominy.
- Pour in the broth and add the lime or lemon juice. Bring to a boil, then reduce the heat to a simmer.
- Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the rice or quinoa is fully cooked and the vegetables are tender. Add more broth if needed.
- Stir in the minced cilantro. Taste and season with salt, pepper, and additional citrus as needed.
- Serve hot, garnished with more cilantro if desired.
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Notes
- If using quinoa: Rinse it to remove its natural bitter saponin coating (unless it’s labeled pre-washed).
- Adjust the texture: The size of the chopped veggies and the amount of broth used play the biggest roles in texture/consistency.
- Keep broth to hand: Quinoa and rice continue to soak up liquid as the soup sits, so you may want to add more when reheating it.
This is so easy to make. I really enjoyed the comforting flavors during this chilly weather.
Happy to hear that you enjoyed this veggie soup 🙂 It’s definitely a great soup to cozy up to!