Winter Vegetable Soup With Hominy Recipe
Ingredients
| 1 pound banana squash | ||
| 6 cups regular-strength chicken broth | ||
| Ginger | 1 Ounce, thinly sliced | |
| Mustard greens | 1/2 pound | |
| 1 medium-size (about 1 1/2 lb.) head cauliflower, cored and separated into flowerets | ||
| Hominy | 1 Can (10oz), drained | |
Directions
Cut rind from banana squash and discard; cut squash into 1/2 inch cubes.
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.
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.
Chef
