Hominy and Bean Soup with Acorn Squash

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Jeff loved this soup. A LOT! He has been talking about it all week. I’ll have to make this again. It was inspired by a soup my mom made over the holidays. I just took out the cream and added more veggies:)

2 can hominy, rinsed and drained
1 can small red beans or kidney beans, rinsed and drained
1 acorn squash, roasted (cut in half, seed, and roast in the oven for about 30 minutes or until soft 350-400 degrees); sliced and cubed
a handful of cilantro, chopped
4 stalks celery, chopped
3 carrots, chopped
1/2 yellow onion, chopped
1 yellow squash, chopped
1 clove garlic chopped
About 4 cups vegetable broth
salt and pepper
Serve with sour cream and Monterrey Jack cheese

In a large soup pot, saute onions, carrots and celery in 1 T. olive oil. Cook for 5 minutes or until tender. Add garlic and yellow squash. Cook for 2 minutes. Add remaining ingredients, except for the cilantro. Simmer for 1 hour. Add cilantro. Serve warm with optional toppings.


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