Black Bean & Hominy Soup

ingredients

1-2 tsp olive oil
1 small onion, finely chopped,
5 tiny baby dutch potatoes, cubed
I red jalapeno, seeded and finely chopped
2 cups vegetable broth
1 cup salsa
3 oz roasted red peppers, chopped
1/2 tsp ground cumin
3 leaves dino kale, stemmed and torn into 2 " pieces
15 oz black beans, rinsed and drained
15 oz can white hominy, drained
1/4 cup chopped fresh cilantro
black olives, sliced as desired

directions

Heat the olive oil in a heavy bottomed saucepan and add the chopped onion. Saute for 5 minutes over lowest heat. Add the cubed potatoes, cover and cook for 4-5 minutes, stirring to avoid sticking. Add the chipolte and jalapeno and cook 1 more minute. Add the vegetable broth and bring to a boil Add the salsa, red peppers, and ground cumin. Turn heat to low and simmer for 5 minutes. Add the kale and simmer for another 5 minutes. Add the black beans and hominy. Simmer for 5 more minutes. Add the chopped cilantro and olives. Simmer for 3 minutes.

Source: Reva Tevaarwerk