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Meatless Monday: Traditional Mexican black bean and mushroom soup

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Warm up with a traditional Mexican soup made vegetarian

Who among us hasn't brought our own touch to a traditional meal? Is that what they mean by stirring the pot? Maybe not, but you can easily do your own thing when it comes to this soup.

You know me. I like to change things up (even a little) with classic dishes whenever I can. I'd put this one in the category of Soup Like Grandma Made... Sort Of. It's delicious with traditional ingredients, but I brought my own touch. I thought mushrooms and black beans would be ideal ingredients for a Meatless Monday posole.

Warm up with a traditional Mexican soup made vegetarian

Posole is a traditional Latin American soup typically made with pork or chicken. A staple ingredient of posole is hominy — maize that has been soaked in a mineral lime bath. The result is a softer and larger version of a corn kernel. The texture is soft and a little chewy, and it brings the perfect touch to this soup.

Warm up with a traditional Mexican soup made vegetarian

You can easily adapt this soup to suit your own cooking style. Pick your favorite beans to use. Add diced tomatoes and your favorite seasonings. But whatever you do, don't skip my favorite part of this dish: the garnishes of shredded cabbage, lime wedges, radishes and avocado. Not only are they pretty, but they add quite another dimension to this bowl of soup.

Black bean and mushroom posole recipe

Posole is a popular Mexican soup often made for special occasions, but this recipe is so easy you can make it any night of the week. It definitely gives off a festive vibe, especially with its varied toppings.

Serves 4-6

Prep time: 10 minutes | Cook time: 25-30 | Total time: 35-40 minutes

Ingredients:

  • 1 (30 ounce) can hominy, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1/3 cup diced yellow onion
  • 1-1/2 cups chopped mushrooms
  • 2 garlic cloves, minced
  • 2 peppers, diced, and 2 teaspoons sauce from 1 (4 ounce) can chipotle peppers in adobo sauce (reserve the rest for another recipe)
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 3 cups vegetable broth
  • 1 cup shredded cabbage
  • 2 limes, cut into wedges
  • 3 radishes, sliced into thin rounds
  • 2 avocados, peeled, pitted and sliced into thin wedges
  • 3 tablespoons fresh cilantro leaves

Directions:

  1. To a Dutch oven or large stockpot over medium-low heat, add the olive oil. When the oil is hot, add the onions, and cook for 4 to 5 minutes or until they begin to soften. Add the mushrooms, and cook, stirring occasionally, for about 8 minutes or until they release their juices. Add the garlic, and cook for about 1 minute.
  2. Add the chipotle peppers and adobo sauce to the mixture. Add 1 cup of water to the pan, and scrape the bottom to bring up any bits that may be stuck to the bottom.
  3. Add the salt, pepper, cumin, coriander and oregano to the pan, and stir.
  4. Add the hominy, black beans and vegetable broth to the pan. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
  5. Serve warm in individual bowls, and garnish each with some of the cabbage, lime wedges to squeeze into the soup, the radishes, avocado and fresh cilantro leaves.

Serve up a big bowl of posole on a Meatless Monday.

More Meatless Monday recipes

Homemade soy chorizo and lentil lettuce wraps with cilantro cream
Creamy borscht with cucumber-dill sour cream
Corn and quinoa-stuffed poblano peppers

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