I hate to admit it, but I’m sick. I haven’t been sick in over a year and I’m seriously out of practice and I’m am NOT a fan.
I had to miss my long run and be lazy all day. I’m usually a fan of lazy, but not when it’s forced. I’m definitely freaking out about missing another long run, hoping I’ll feel better and can squeeze it in during the week.
The funny thing is when I’m sick I’m always hungry. I know other people have no appetite, but I’m ravenous. I eat everything in sight and then some. Yesterday I really wanted vegetable soup and I knew I needed to create a hominy dish.
As I created the soup, I kept adding more and more ingredients as things sounded good. My sense of taste is a little off, so I made Kirk be my official taste-tester to confirm that the flavors were right.
And I even finished the meal early enough that it was still light outside for picture! That so rarely happens around here, I get really excited when that happens.
The hominy adds a hint of sweetness, which contrasts well with just a hint of spice from the jalapeños. The wedge of sourdough bread helps make sure you don’t miss any of the flavor in the bowl.
Keywords: blender sauté soup/stew vegan vegetarian hominy fall winter
Ingredients (serves 6)
- 1 cup celery, sliced
- 1/2 red onion, diced
- 3 carrots, sliced
- 1 cup mushrooms, sliced or diced
- 6 cups vegetable broth, divided
- 5 tomatoes, divided
- 30 okra, diced
- 1 cup farro, uncooked
- 2 jalapenos, diced
- 29 ounces hominy
- 1 teaspoon oregano
- 1/2 teaspoon salt
- salt and pepper, to taste
- Hearty bread, such as Sourdough.
Combine red onion, celery, and carrot to pan coated with cooking spray. Sauté over medium-high heat for 10 minutes, or until vegetables begin to soften and onion become translucent. Add mushrooms and cook for an additional 3-5 minutes, or until mushrooms become soft.
While veggies are cooking, combine 2 cups vegetable broth and 3 diced tomatoes in blender or food processor and blend until smooth. Transfer to large stock pot and add remaining 3 cups of vegetable broth and 2 cups of tomatoes. Transfer sautéed vegetables and add all remaining ingredients. Stir well and cook over medium-high heat for 30 minutes.
Reduce to medium heat and cook for an additional 30 minutes. Add additional salt and pepper to taste. Serve hot with a chunk of bread so soak up the sauce!
We paired this with one of my favorite warm beverages that Kirk created last year, Hot Maple-Nut Bourbon. I actually remembered to take a photo of the drink too, so there’s finally a picture to help illustrate this delicious drink.
Now it’s time to share your hominy creations! I can’t wait to see what everyone created this week. And don’t forget that next week is Israeli Couscous.
Questions for you:
- Have you had Hominy before?
- Any secret cures for sickness you can share with me?
- Have you put out any fall decorations at your house yet?