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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegetarian Black Bean Soup with Kale and Hominy

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This Vegetarian Black Bean Soup is so hearty and packed with flavor! The kale and hominy blend perfectly to create a rich and robust soup that’s ideal in the cold winter months.

vegetarian black bean soup with kale and hominy, topped with sour cream and cilantro, served in a white bowl, top view

My first experience with hominy was about 10 years ago, when I ate the most delicious vegetarian posole at one of my favorite cafes. I had no idea that hominy was made from corn (maize to be exact), or how it was made.

Hominy has a unique, mild flavor, and is perfect in southwestern dishes – especially soups and stews! In this recipe, it gives the soup a great hearty texture that’s guaranteed to please vegetarians and meat-eaters alike!

vegetarian black bean soup with kale and hominy, topped with sour cream and cilantro, served in a white bowl

Our family ate this recipe with some baked tortilla chips for some added crunch. It took me about 40 minutes to prepare on a weeknight when I got home from work. I loved how quick and easy it was to make.

This will be a crowd pleaser in your home for sure! You can also add many toppings to customize it to your own taste. I suggest grated cheese, low fat sour cream, low fat Greek yogurt, diced avocado, crushed tortilla chips, or diced tomatoes. 

vegetarian black bean soup with kale and hominy, topped with sour cream and cilantro, served in a white bowl with a spoon, top view

Tools and Equipment You’ll Need for This Vegetarian Black Bean Soup

ingredients for vegetarian black bean soup

How To Make Vegetarian Black Bean Soup – Step by Step

Step 1 (Option 1 – takes longer, requires roasting poblano peppers):  Preheat broiler to high. Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.

Step 1 (Option 2 – takes less time): Alternatively, you can just dice the poblano chiles and throw them into the pot with the onions & jalapeño if you don’t feel like roasting them! This is a good option if you’re short on time.

Step 2: Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally.

onions and jalapeno sauteeing in a pot

Step 3: Meanwhile, place the tomatillos in a food processor, and process until smooth. Set aside. Add garlic and cumin to the pot; sauté 1 minute, stirring constantly.

onions jalapeno and spices sauteeing in a pot

Step 4: Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil.

ingredients for vegetarian black bean stew simmering in a pot

Step 5: Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos (if roasting them add it at this point, if not you should add the poblanos at step 1) and hominy; cook for 2 minutes or until heated through.

poblano chiles, kale and hominy added to pot

Step 6: Ladle into each of 4 shallow bowls; top evenly with sour cream/Greek yogurt and/or cheese. Sprinkle with cilantro.

vegetarian black bean soup with kale and hominy, topped with sour cream and cilantro, served in a white bowl with a spoon, top view

Is Vegetarian Black Bean Soup with Kale and Hominy healthy?

  • Health Benefits of Kale: Kale is one of the healthiest foods on the planet! When buying kale be sure to go organic to reduce exposure to pesticides. Kale is high in fiber, potassium, antioxidants, calcium, vitamin K and vitamin C among other nutrients. 
  • High in Plant-Protein: There are about 14 grams of protein per serving in this soup. The protein comes from the beans. You also might be surprised to know that protein is found in many vegetables too. One cup of chopped kale contains 3 grams of protein.
  • Whole Grains from the Hominy: Hominy is a whole grain originating from corn. Whole grains provide essential carbohydrates that provide energy without spiking your blood sugar the way refined grains and carbohydrates do. 
  • High in Fiber: One serving has 11 grams of fiber. The fiber is this soup comes from the beans, hominy, and kale. It is important to consume the recommended amount of fiber each day because it not only helps with satiety,  it also helps with digestion, and has been shown to help reduce the risk of many chronic conditions including heart disease and diabetes. 
  • Low in Fat and Calories: One large serving of this soup contains only 266 calories and less than 8 grams of fat. It is hearty, filling, and full of nutrients.

Will kids enjoy this Vegetarian Black Bean Soup with Kale and Hominy?

This soup is a bit on the spicy side. It also has kale which can be hit or miss with many kids. If your kids are sensitive to spice, I suggest making the kids their own vegetarian black bean soup on the side while you make the main soup. In the kids version, leave out the jalapeno and poblano peppers. Another option is to make this soup without the jalapeno peppers and use green bell peppers instead of the poblano peppers, and then add some cayenne at the end to the adult portions of the soup. If your kids tend to reject kale, I suggest chopping it up very fine and letting it cook down into the soup so it’s barely noticeable!

one spoonful of vegetarian black bean soup with kale and hominy, topped with sour cream and cilantro

What is hominy made of?

Hominy comes from corn. The kernels are soaked in an alkaline solution of lime lye. When it soaks the hull and germ of the corn is removed. The kernel then puffs up and increases to twice its size, creating a chewy texture when cooked. 

Using Dried vs. Canned Hominy

Hominy comes prepared in a can, or you can prepare it yourself using dried hominy. The taste and texture of hominy is superior when you make it yourself. However, it does take quite some time and planning ahead to prepare it prior to using it in this soup or other recipes. If you decide to use canned hominy, like I did for this recipe, I suggest finding one that contains only hominy, salt and water. Drain, and rinse the hominy thoroughly before adding it to the soup. 

How do you prepare dried hominy?

Step 1: Place 16 oz package of dried hominy in a bowl. Cover with one inch of water, and allow to soak overnight. 

Step 2: When ready to cook, drain kernels from soaking water. Place in a large pot. Cover with 5 cups of water or broth. Add  salt to water if desired. Bring to a boil. Reduce heat, cover, and simmer for one hour or until hominy is tender.

vegetarian black bean soup with kale and hominy, topped with sour cream and cilantro, served in a white bowl, top view

What do you serve with this Vegetarian Black Bean Soup?

There are so many delicious toppings you can put on this soup. Here are some of my suggestions.

  • Low fat sour cream
  • Plain Greek Yogurt
  • Diced avocado
  • Crushed tortilla chips
  • Diced tomatoes
  • Cilantro
  • Grated cheese

Top Tips For Making Vegetarian Black Bean Soup with Kale and Hominy

  • If you have time, or prepare in advance opt for dried hominy.
  • Make sure to remove the stems from the kale, and finely chop before adding to the soup.
  • Use a preheated broiler, and roast poblano peppers for a richer roasted flavor. 
  • Make adjustments as needed for your preferred spice level.
  • Serve with: low fat sour cream, plain greek yogurt, diced avocado, crushed tortilla chips, diced tomatoes, cilantro and/or shredded cheese
vegetarian black bean soup with kale and hominy, topped with sour cream and cilantro, served in a white bowl

Check Out These Other Delicious Soup and Stew Recipes

If you have tried this Vegetarian Black Bean Soup with Kale and Hominy recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

vegetarian black bean soup with kale and hominy, topped with sour cream and cilantro, served in a white bowl, top view
Print Recipe
5 from 5 votes

Spicy Black Bean, Hominy and Kale Stew

Hominy is a new way to add corn to your soups and stews. It pairs nicely with black beans and kale in this hearty recipe.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 266kcal

Ingredients

  • 2 poblano chiles
  • 8 ounces tomatillos husks removed and halved (about 4)
  • 1 tbsp extra virgin olive oil
  • 1.5 cups chopped onion
  • 1 jalapeño seeded and minced
  • 3 garlic cloves minced
  • 2 tsp ground cumin
  • 3 cups organic low sodium vegetable broth
  • 1/2 tsp salt more to taste
  • 1/8 tsp ground red pepper optional
  • 30 oz unsalted black beans, rinsed and drained 2 cans
  • 8 oz bunch kale, tough stems removed, leaves chopped (about 4 packed cups)
  • 15 oz hominy, rinsed and drained 1 can
  • 6 tbsp reduced-fat sour cream or 2% Greek yogurt
  • 1/2 cup shredded sharp white cheddar cheese or mexican shredded cheese blend
  • 1/4 cup chopped fresh cilantro

Instructions

  • Preheat broiler to high.
  • Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside. [Alternatively, you can just dice the poblano chiles and throw them into the pot with the onions & jalapeño if you don’t feel like roasting them!]
  • Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally.
  • Meanwhile, place the tomatillos in a food processor, and process until smooth. Set aside.
  • Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through.
  • Ladle into each of 4 shallow bowls; top evenly with sour cream/Greek yogurt and/or cheese. Sprinkle with cilantro.

Notes

Top Tips For Making Vegetarian Black Bean Soup with Kale and Hominy
  • If you have time, or prepare in advance opt for dried hominy.
  • Make sure to remove the stems from the kale, and finely chop before adding to the soup.
  • Use a preheated broiler, and roast poblano peppers for a richer roasted flavor. 
  • Make adjustments as needed for your preferred spice level.
  • Serve with: low fat sour cream, plain greek yogurt, diced avocado, crushed tortilla chips, diced tomatoes, cilantro and/or shredded cheese
Adapted from CookingLight.com
 

Nutrition

Calories: 266kcal | Carbohydrates: 38.8g | Protein: 14.1g | Fat: 7.2g | Saturated Fat: 2.8g | Cholesterol: 9.3mg | Sodium: 445.9mg | Potassium: 699mg | Fiber: 11.7g | Sugar: 4.6g
Spicy Black Bean, Hominy and Kale Stew - easy healthy recipes, tasty healthy recipes, delicious healthy recipes, vegetarian healthy recipes, quick and easy recipes for picky eaters #healthyfood #food

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30 responses to “Vegetarian Black Bean Soup with Kale and Hominy”

  1. Wow, ,there is so much time and effort that has gone into this post! I love how good this soup looks and I wish I was having it for dinner. Can’t wait to try it, I am a huge black bean fan, cheers!5 stars

    • If you can’t find whole/fresh tomatillos — see if you can find tomatillo salsa! Most stores will have it year-round (it’s also called “Salsa Verde”) – and that should be a decent substitute. Hope that helps!

  2. I made this and my family loved it. I used chicken broth instead of vegetable broth but left everything else the same. Will make this again!

  3. I love black beans and I love beans in soup even more! This is a great recipe for a first-timer like me to find on your website. Do you can your own black beans? I haven’t quite figured that one out yet. Please let me know if you have a recipe. That would be awesome! Thank you!

    • Hi May!! It’s so great to meet you here! I love beans a ton too – I like putting them in everything 🙂 To your question – no I have actually never canned my own black beans. I either use pre-canned and wash them, or I use dried beans – soak them overnight and then cook them on the stovetop. If you figure out how to can them yourself let me know!!

  4. WELL, I MADE THIS LAST NIGHT.
    I did everything just the same except I browned some stew meat with the onions and jalapenos, everything else was the same. I also didn’t read close enough and added the hominey with the other vegetables instead of waiting to do it at the end, was still very delicious! Super flavorful and healthy. My boyfriend LOVED it too.
    I am so grateful to know how to roast pablanos now, I feel like I am going to be adding these suckers to a lot of the food I cook, they are so tasty. I look forward to using tomatillos again too!
    My next plan is for a roasted vegetable salsa, using pablanos of course!!!
    Thanks for the recipe!

    • Omg yay!!! Thank you so much for the update and I’m so glad you liked this recipe!! Great idea with browning the meat with the onions and jalapeños – I’m sure that gave it some great flavor since it allowed it to cook with all the spices/etc. as well. Roasted vegetable salsa with poblanos would be divine too 🙂

  5. First time visitor to your site, I am also on a mission to eat healthier! I am excited to try this, sounds delicious and I have been looking for a way to use kale for the first time.
    The only issue I see with me using your recipes is that they look mostly vegetarian?
    I have a boyfriend that I cook for who is a serious protein eater. He works out a lot and needs the protein to help build muscle. He will eat healthy foods but I can’t get him away from the meat and not sure if I even want to.
    I wonder if I could add some ground beef to this….

    • Hi Brandy!! It’s so nice to meet you! 🙂 So yes – you are right that my recipes are mostly vegetarian, but you can totally add meat to almost any of them! Like for this recipe you could add chicken or turkey or beef – pretty much any meat would work. And for most of my other recipes you can sub out the veggie protein (tofu, beans, etc) and add in meat instead! Hope that helps, can’t wait to hear how you like my other recipes!!

    • Thanks Courtney!! You’ll have to let me know if you end up trying it and how it turns out for you! 🙂

  6. This looks so yummy! I have a big can of hominy and have been trying to figure out what to do with it! This looks like a great recipe, especially for these last few cold winter days!

    • Thanks Dixya! You’ll have to let me know how you like this recipe! And yes, the dried hominy definitely takes way longer to cook, but if you have the time and if it’s your first time cooking hominy – I’d definitely recommend it!

    • No problem at all 🙂 My husband didn’t know what hominy was either (and if it wasn’t for that one dish I had a few years back, I wouldn’t have!) You and I sound very similar – I LOVE kale – I don’t know what I would do if I didn’t have it at least once a week!

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