A few weeks back, I was doing a little shopping in my favorite grocery store. It's not a big chain store, but a small neighborhood store that's a throw back to the stores where my grandmother would shop. There's a real butcher counter, a deli counter, incredibly fresh vegetables, and for the most part, I can find everything I need. Quite often, I like to just slowly stroll the isles, as I find new and interesting products and other times, I'm just inspired to try a new dish. On this particular trip, I came across the hominy and then I looked over and saw yellow split peas. My mind popped and off I went to find other ingredients. If you've never cooked with hominy, this is how I like to buy it, dried.
Yellow Split Pea and Hominy Soup
1 large yellow onion chopped
1 yellow bell pepper chopped
2 stalks of celery chopped
2 cloves of garlic minced
1 tablespoon olive oil
4 carrots sliced
8 ounces hominy (be sure to soak overnight)
16 ounces yellow split peas
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper
8 cups of vegetable or chicken broth depending upon your taste
salt and black pepper to taste
Mix hominy with 4 cups of water. Bring to a boil. Reduce heat and cook hominy until water has been adsorbed and hominy is tender, approximately 1 hour. Set aside. The hominy can be cooked a day or so ahead and kept in the refrigerator.
Heat olive oil and add chopped onion, celery and yellow bell pepper. Saute until tender on medium heat. Add garlic and continue to saute for another minute. Add carrots, split peas, spices and broth. Bring to a boil. Reduce heat and then simmer until peas and carrots are tender, approximately 30 minutes. Add cooked hominy and continue to simmer for another 10 minutes. Serve and enjoy.
The soup freezes well, so it's a great stock up soup and wonderful for weekday lunches.
If you give it a try, I hope that you'll enjoy it as much as as I did!