2 T. extra virgin olive oil
1 lb. sliced mushrooms
Salt and pepper
1 t. ground cumin
1 t. ground coriander
1 t. oregano
1 c. store-bough salsa verde (I used Herdez)
1 (14 oz.) can hominy, drained
3 1/2 c. vegetable broth
Chopped cilantro for garnish
In a soup pot, heat the oil over medium high heat. Add the mushrooms and brown well, 15 minutes. Season with salt and pepper and stir in the cumin, coriander and oregano and cook a minute more. Add the salsa verde, hominy and broth and simmer over low heat for 30 minutes. Serve with chopped cilantro.
You can totally prep this ahead and keep it in individual containers in your fridge.
4 servings (197 calories each serving) according to my calculator on loseit.com
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