| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Meats, Soups/stews |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Vegetable oil |
| 1 |
lb |
Red potatoes, cubed |
| 1 |
|
Onion, chopped |
| 1 |
|
Red or green bell pepper |
|
|
. chopped |
| 1 1/4 |
c |
Cooked ham, cubed |
| 1/2 |
c |
Celery, chopped |
| 1 |
|
White or yellow hominy, 14oz |
| 1 |
|
Green chilies, chopped 4oz |
| 1 |
T |
Flour, all-purpose |
| 1 1/4 |
t |
Dried thyme leaves |
| 1 1/2 |
t |
Salt, optional |
| 1/4 |
t |
Black pepper |
| 1 1/2 |
c |
Milk |
INSTRUCTIONS
In a 3-quart saucepan, combine the oil, potatoes, onion, bell peppers,
ham and celery. Cook over low heat 10 minutes stirring occasionally.
Add the hominy, chilies, flour, thyme, salt and pepper. Gradually stir
in the milk, and bring to a boil. Reduce the heat, simmer, covered,
for 30 to 40 minutes or until soup is thickened and potatoes are
tender. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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