Zesty Bean Pozole Soup is a vegetarian soup mixing red beans, hominy, poblanos and fire roasted tomatoes along with a salsa of your choice to create a flavor packed soup. This soup is packed with protein and very satisfying. It comes together quickly, for an easy meal option!
ZESTY BEAN POZOLE SOUP
You guys have been asking for more soups and vegetarian recipes as we start 2019.
Today I am excited to be combining both in this Zesty Bean Pozole Soup.
It is packed with protein from the red beans and has incredible flavor.
This soup uses poblanos, fire roasted tomatoes and a salsa of your choice to create a soup you are going to be making time and time again.
I don’t know about you, but I love Mexican inspired soups.
There is something about the flavors of fresh Mexican ingredients, the hints of spice mixed with cheese and beans that warm my heart and make me happy.
If you are trying to add more plant based meals into your diet this soup is one to add to your rotation.
I love rotating this Pork Pozole with this Instant Pot Pork Chili Verde, Easy Pork Chili and this Slow Cooker Pork Pozole.
When making this soup you will want to keep a few things in mind.
The first thing, is that this soup is very customizable to your tastes. Lets talk about how you can make changes to this recipe.
HOW CAN I CUSTOMIZE THIS ZESTY BEAN POZOLE SOUP?
- You can use whatever beans you have on hand. I really enjoyed the red beans, since I rarely use them. Other beans that work well are black beans, kidney beans and white beans.
- I added poblanos to this soup, because I really love the flavor that it adds. If you don’t have poblanos, use whatever vegetables you want! Some options are bell peppers, jalapeños for heat, carrots or zucchini.
- The main flavor of the soup actually comes from the salsa you use. Sometimes I will make a homemade salsa or even a salsa verde, other times I use whatever I have on hand. This is a good way to control the spice level of your soup. If you like soup that is extra spicy, go for a spicy salsa.
- Potatoes would be a nice addition to this soup. I suggest dicing them small and simmering them in the soup until tender.
- Another great way to add texture and bulk up this soup is to add a grain. Try brown rice, quinoa or farro.
- Do you have extra greens on hand that you need to use up? Add a handful of kale, spinach or swiss chard to the soup towards the end of simmering.
- Are you trying to stay away from heavy whipping cream or half and half. You can skip it. It creates a creamier soup, but there are other ways to make the soup creamier. One way is to use a lower fat milk that you mix with the flour or try a little bit of cornstarch with water.
HOW TO MAKE THIS POZOLE SOUP IN THE SLOW COOKER
Another great option is to throw everything in the slow cooker at the start of the day and let it simmer all day.
This soup wouldn’t take long to bring the flavors together and warm everything up.
I would put it all in the crockpot {except the cream, flour and cheese} and let it cook for 4 to 6 hour on low.
Within 30 minutes of the cook time remaining, stir together the cream and flour in a small bowl.
Add the cream mixture and the cheese to the slow cooker and give it a good stir. Cover and cook another 30 minutes.
Serve warm with your favorite garnishes!
OTHER SOUP RECIPES YOU MIGHT LIKE:
MOROCCAN CARROT RED LENTIL SOUP
ASIAN CHICKEN NOODLE SOUP
LEBANESE LENTIL SOUP
LENTIL SWEET POTATO SOUP
SPICY CHICKEN SOUP
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Zesty Bean Pozole Soup
Ingredients
- 2 Tablespoons olive oil
- 4 cloves garlic , minced
- 1/2 red onion, diced
- 1 poblano pepper, seeds removed, diced
- 1 can fire roasted tomatoes
- 1 cup salsa , of your choice
- 1 can hominy, drained and rinsed {golden or white works fine}
- 2 cans red beans, drained and rinsed {or beans of your choice}
- 32 ounces vegetable broth
- 2 teaspoons oregano
- 1/2 cup half and half , or heavy whipping cream {you can use a different milk option for a less creamy option}
- 2 Tablespoon flour
- 1/4 cup sharp cheddar cheese, shredded
- Cheese
- Diced red onion
- Sour cream
- Tortilla chips
- Cilantro
- Jalapeños, sliced
- Green onion
- Avocado
Instructions
- STOVE-TOP OPTION:
- In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes. Add the red onion and poblano and continue to sauté for 5 minutes.
- Add the fire roasted tomatoes, red beans, hominy, salsa, vegetable broth, oregano and simmer for 10 minutes, stirring occasionally.
- In a small bowl whisk together the cream and the flour into smooth. Slowly whisk into the soup until incorporated. Continue to simmer the soup for another 15 minutes, or until the soup is thickened up. Add the 1/4 cup of shredded cheese and stir.
- Serve the soup warm with the garnishes of your choice.
- SLOW COOKER OPTION:
- Add all of the ingredients except the cream, flour and cheese to the slow cooker and cook on low for 4 to 6 hours.
- In a small bowl whisk together the cream and the flour into smooth. Slowly whisk into the soup until incorporated.
- Within 30 minutes or cook time remaining add the cream and flour mixture to the slow cooker along with the cheese and give it a good stir. Continue to cook, covered for 30 minutes.
- Serve warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So when do the beans and hominy get added?
Sorry! When you add the fire roasted tomatoes. I just updated the recipe.
This turned out delicious and is full of flavor! Thanks for sharing the recipe!
So glad you liked it! I make this a lot now. I love it!