The weather last week called for piping hot soup. I’d been eyeing a large can of hominy in my pantry for weeks. My parents used to heat a couple of cans of hominy every once in awhile as a side dish with dinner. I love the texture of hominy! I could microwave a can of hominy and eat it plain! But, I don’t think there’s a lot of nutritional value in hominy. Tossing it into an otherwise super healthy soup (to give the soup an amazing texture!) seemed like a perfect idea!
The lime juice was an afterthought that was unbelievable! Note to self: Use more fresh citrus juice and zest in unusual ways! Also, self, cumin and lime are not only exclusive to Mexican cuisine!
I literally ate this Turkey Hominy Kidney Bean and Kale Soup for four nights in a row and looked forward to it each night!
I better get going on a couple of pumpkin, acorn squash, or butternut squash recipes so I’m not a food blogger outcast. It’s important to fit in, right? Na, I’ll probably always remain an outlier among the average! I’m OK with that.
Turkey Hominy Kidney Bean and Kale Soup
Ingredients
- 1 & 1/4 lb. 20 oz ground turkey
- 1 large sweet onion minced/puréed
- 2 cloves garlic minced
- 1 Tbsp. cumin
- 2 tsp. chili powder
- 4 cups 32 oz chicken stock
- 8 or 9 oz. fresh baby kale
- 1- 29 oz can white hominy (drained)
- 1- 15 oz can kidney beans (drained and rinsed)
- Kosher salt to taste optional, I used ~2 tsp. during the cooking process
- juice from 1 lime
Instructions
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Coat the bottom of a large soup pot with your favorite cooking spray.
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Set the burner to medium high heat.
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When the pot is heated add the ground turkey to brown.
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While the turkey is browning chop your onion into large chunks. Toss the onion and garlic into a food processor and process until slightly pureed.
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Add the onion, garlic, and 1 tsp. of kosher salt to the turkey, turn the heat down to medium, and stir until the turkey is cooked through and broken up.
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Add the cumin and chili powder to the pot and stir.
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Add the chicken stock to the pot.
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When the chicken stock is hot add the fresh baby kale to the soup. (It won’t take long to wilt but depending on the size of your pot you may have to add the kale in batches.)
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When the kale is wilted down add the drained hominy and drained and rinsed beans.
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Simmer the soup over medium low heat for 10 to 20 minutes so the flavors can meld.
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Taste soup and add more Kosher salt, if desired.
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Remove the soup from the heat and stir in the fresh lime juice.
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Serve and EAT!!!
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Makes 4 heaping servings or 6 normal servings.
