Bean & Hominy Soup

• 2 Tablespoons Olive Oil
• 1 whole Onion, Diced
• 4 stalks Celery, Chopped
• 4 cloves Garlic, Sliced
• 2 cans (10 Oz. Size) Mexican Style (with Cilantro And Lime) Diced Tomatoes
• 1 can (15 Oz. Size) White Hominy, Drained And Rinsed
• 1 can (15 Oz. Size) Yellow Hominy, Drained And Rinsed
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (10 Oz. Size) Dark Red Kidney Beans, Drained And Rinsed
• 1 dash Cumin
• 1 dash Pepper To Taste
• 1 dash Salt To Taste
• 1 box (32 Oz. Size) Chicken Stock
• 2 cups Water
• 2 whole Limes, Juiced
• 1 cup Tortilla Strips For Garnish
• 1 cup Shredded Cheese For Garnish

1. In a large stock pot, add olive oil, onion, celery, and garlic and cook until softened. Add canned tomatoes, undrained. Cook for 2 minutes, and add hominy and beans. Add a dash of cumin, pepper and salt to taste. Stir.
2. Pour in stock and water. Bring to a boil. Reduce heat and simmer. Before serving, add lime juice. Serve with tortilla strips and top with cheese.

olive oil, onion, stalks celery, garlic, cilantro, white hominy, yellow hominy, black beans, kidney beans, cumin, pepper, salt, chicken, water, whole limes, tortilla strips for, shredded cheese

Taken from tastykitchen.com/recipes/soups/bean-hominy-soup/ (may not work)