Marianne's Bean & Hominy Soup
By Mcassid1
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- Beans: Variety of Following 4:
- "1-2 15 oz. cans of white (or yellow) hominy, drained"
- "1 or 2 15 oz. cans of pinto beans, drained"
- "or 1 or 2 cans of Great Northern beans, drained"
- 1 15 oz, can Ranch Style Pinto Beans With Jalapeno Peppers, drained
- 1 15 oz. can S & W (or other brand) Cajun Recipe Stewed Tomatoes (I used a Mexican Recipe of another brand)
- 1 10 oz. can Rotel Mild Diced Tomatoes & Green Chiles
- 1 10 3/4 oz. can tomato soup
- 1 19 oz. can Progresso Hearty Black Bean Soup (or another type of bean & ham soup; I used a Campell's)
- 1 16 oz. pkg. frozen whole kernal corn
- 4 elephant cloves garlic, sliced (or double for regular)
- 2 scallions, sliced
- 1 medium onion, chopped
- 2 Bay leaves
- 2 tsp. ground cumin
- 2 tsp. cilantro, dry
- 2 cups of chicken or vegatable broth (more if like soupier)
Details
Preparation
Step 1
1. First, in a little olive oil in a dutch oven, cook onion, scallions, on medium-high heat; lower to medium and add garlic until softened.
2. Add the rest of the ingredients and stir; bring to a boil.
3 Reduce heat and let simmer for about 30 minutes.
Review this recipe