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


  • 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


  • 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.


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


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