Prep 20 mins
Cook 25 mins
It's cold here today and I wanted soup. I looked through some recipes and came across one that sounded interesting but I modified it heavily based on what I had. The result was delicious and very very filling. This is meatless though not vegetarian because of the worcestershire sauce (that has anchovies in it).
- 1 -2 teaspoon olive oil
- 1 small onion
- 4 large carrots
- 5 -7 potatoes
- 4 (14 ounce) cans fat-free chicken broth or 4 (14 ounce) cans vegetable broth
- 1 (15 1/2 ounce) can hominy
- 1 teaspoon herbes de provence
- 1 bay leaf
- 1 dash hot sauce
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon sugar
- 1⁄2 cup fat-free half-and-half
- 1 cup nonfat milk
- 2 cups low-fat cheddar cheese (I use 2% cheese)
- Peel and grate the carrots and potatoes (putting the potatoes into water so they don't turn colors).
- Chop the onions. (I like a large dice on onions though I tried to make this one a bit smaller. If you are so inclined, chop them fine.).
- Heat approximately 1 teaspoons olive oil in a large stock pot. (I spray the bottom of the pan a few times with a mister filled with olive oil.) Add the onions and stir. (At this point I spray a little more olive oil on top of the onions.).
- Once the onions are soft, add the broth, the carrots, the potatoes (wring them out if they have been sitting in water), and the hominy. Stir well.
- Then add the herbes, the bay leaf, the hot sauce, the worcestershire sauce, the sugar, and salt and pepper to taste if desired.
- Let it cook on medium until the vegetables are tender (approximately 20 minutes but I had mine grated thick. If yours are grated thin it could be less.).
- Add the half and half, the skim milk, and the cheese. Stir until the cheese is melted.
- Remove the bay leaf and serve with crusty bread.
This was very yummy! I made it for my MIL who was sick and she loved it. Creamy and comforting. I didn't have any Herbes de Provence so I just used 1/2 tsp of thyme. I also substituted the half and half/milk combo for straight 2% milk. Served it with Longhornmama's Buttery Pan Rolls Buttery Pan Rolls (for the Bread Machine). Thanks for posting!
This was a wonderfully delicious recipe! Since my family thinks no meal is complete without meat, I added in about a half a pound of smoked sausage and some diced ham that I had left over. I cooked the sausage separately, then added it and the ham about the last five minutes of cooking before adding the milk and cheese. The soup was perfectly seasoned and made a nice dinner served with french bread. Thanks for sharing the recipe!