I had a lot of CSA veggies to process this week, including quite a few tomatoes that were overly soft, green beans, carrots, onions, Savoy cabbage and red cabbage. This was a wonderful and delicious way to use them all and more.
This soup is very forgiving. I didn’t have enough beans to prepare the original recipe, so I added in more Pozzole and cabbage instead. Use whatever you have that seems to fit with the profile.
- Extra virgin olive oil, 1/4 cup
- Red onion, 2-3 medium-large, finely diced
- Garlic, 8 cloves, minced
- Oregano, 1 TB
- Salt, 1 TB
- Carrots, 6-8 small-medium, sliced on the bias
- Green beans, 16 oz., tipped and cut into 1″ pieces
- Tomatoes, 8-10 medium, petite diced
- Pozzole (whole hominy), 1 lb. dried
- Water, 3-4 quarts, including hominy cooking water
- Chipotle chiles, 2.5-3 TB, minced or blended
- Avocado, Red Cabbage, Cilantro, Lime Slices (garnish)
- Cook the Pozzole, and set aside in cooking water.
- Add the extra virgin olive oil to a large soup pot.
- Dice and add the onions and garlic, followed by the green beans and petite diced tomatoes.
- Drain the pozzole, reserving the cooking water. Add pozzole to the pot, and measure the water, adding enough more to make 3-4 quarts depending on how veggie-filled you like it.
- Cook until all is blended and the beans are soft.
- Serve garnished with avocado, red cabbage, cilantro and lime slices.
You might like a little more salt — or a little less chipotle. This makes a slightly spicy soup.
Friends, participating in a CSA is a great way to be part of changing the nature of our food supply mechanism in this country, to impact the environment positively, and to enjoy some amazing, organic veggies. I want to write more about my experience later, but right now I’m busy enjoying myself!
For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.