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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mom's Bean and Hominy Soup Recipe

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This recipe for Mom's Bean and Hominy Soup is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 15.5-oz. Great Northern beans; undrained
1 15.5-oz. hominy; undrained
1 can no-salt stewed tomatoes; undrained
1 can bean with bacon soup
1 can Rotel with chiles
1 11-oz. can Mexicorn; undrained
2 c. water
2 bay leaves
1 T. dried cilantro
1 t. cumin
1 c. shredded sharp Cheddar
Directions:
Directions:
Combine all ingredients except cheese in a Dutch oven. Bring to a boil. Cover and reduce heat to simmer for 30 minutes. Remove the bay leaves. Sprinkle each serving with cheese.
Number Of Servings:
Number Of Servings:
12 cups
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a super easy recipe where you just dump the cans of ingredients straight into the pot and stir. It is a very filling and comforting soup!

 

 

 

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