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Winter Vegetable Soup With Hominy Recipe
|Banana squash||1 Pound|
|Regular strength chicken broth||6 Cup (96 tbs)|
|Ginger||1 Ounce, peeled and thinly sliced|
|Mustard greens||1⁄2 Pound|
|Cauliflower||1 1⁄2 Pound, cored and separated into flowerets|
|Canned yellow hominy||14 1⁄2 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 707 Calories from Fat 40
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 0.18 g0.91%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4811.6 mg200.5%
Total Carbohydrates 142 g47.4%
Dietary Fiber 33.3 g133.2%
Sugars 42.8 g
Protein 38 g75.2%
Vitamin A 869.1% Vitamin C 873.1%
Calcium 55.3% Iron 58.2%
*Based on a 2000 Calorie diet
In a 5- to 6-quart pan, combine squash, broth, and ginger.
Bring to a boil on high heat; cover, and simmer until squash is tender when pierced, about 10 minutes.
Meanwhile, rinse mustard greens, discard tough stems, and sliver leaves.
To soup, add cauliflower and hominy.
Turn heat to high and bring soup to a boil; cover and boil gently until cauliflower is tender when pierced, about 15 minutes.
Stir in greens.
Ladle soup into 6 bowls.