Ingredients:
1 Tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
5 ounces frozen Italian style green beans (thawed)
5 ounces frozen sweet, baby peas (thawed)
10 ounces frozen whole kernel corn (thawed)
1-28 ounce can white hominy
4 medium potatoes, sliced into 1/2 inch rounds
4 cups vegetable broth
3 cups pure water
3 bay leaves
1 Tablespoon cumin
1 Tablespoon chipotle chili powder
salt & pepper to taste
1 cup organic, original, plain rice milk (I use Rice Dream)
Directions:
Place olive oil in soup pot and bring to heat. Add onions, carrots, celery and peppers. Sautì until onions are translucent. Add cumin, chipotle chili powder and salt and pepper. Stir to coat vegetables. Add vegetable broth and water. Add bay leaves. Bring to a gentle boil. Begin to add green beans, then peas, then corn. Let simmer for 45 minutes. Add the hominy (do not drain). Find low salt hominy if you can. If not, do not add any salt to the dish. Return to a boil and add potato rounds. Reduce heat so that it continues to simmer strong enough to cook the potatoes, but not too strong. Once the potatoes are fork tender, turn off heat, remove the bay leaves, and let the soup cool. Place in the refrigerator and have the next day. Just before serving, add the rice milk, stir and let the soup heat all the way through again.
It is my opinion that soups and stews are much better on the second day.
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