Vegetable Posole Soup

This soup is best with lots of toppings.

If you've never considered serving soup for a get-together, this traditional south of the border treat is sure to change your mind. Posole soup itself is a simple base for all the flavorful toppings. Each creation is sure to taste and look slightly different, depending on what toppings are selected.


  • 1 medium yellow squash
  • 1 medium zucchini squash
  • 1 medium onion
  • 2 large carrots
  • 1 Tablespoon extra virgin olive oil
  • 7 cups water
  • 1 15-oz can tomato sauce
  • 2 15-oz cans hominy
  • 1 bunch cilantro , chopped
  • 1 1/2 teaspoons Mrs. Dash
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1 teaspoon salt (or to taste)


Whiz yellow squash, zucchini, onion, and carrots in a food processor until there are no large chunks (vegetables can also be grated). Heat the olive oil in a large pot. Sauté vegetables until tenter (3-4 minutes). Add the remaining ingredients and bring to a boil for 15 minutes.

You can top this soup with your favorite ingredients. Here are some of our favorites:

  • Black beans
  • Avocado slices
  • Diced green onions
  • Black olives
  • Shredded red cabbage
  • Tortilla strips
  • Raddishes
  • Lemon juice
Total time50 min
Prep20 min
Cook30 min
Yield12 Servings

Nutritional data

Serving Size: 1 cup

Total Carbs12g
  Dietary Fiber3g

Analysis for soup without the toppings

Recipe Analysis powered by ESHA Food Processor


As it stands, the recipe is most slimming. If you'd like to, you can add 1 oz of shredded cheese as a topping.