Posole-Green Chile Peanut Stew

This hearty vegetarian soup makes a satisfying, full-flavored luncheon or light supper.

Recipe Ingredients:

1 (15.5-ounce) can golden hominy
1 (14.5 to 15.75-ounce) can fat-free, reduced-sodium chicken broth
1 cup water
1 medium onion, chopped (about 1 1/2 cups)
4 medium garlic cloves, peeled and thinly sliced (2 tablespoons)
1 (4-ounce) can diced green chiles
1 1/2 teaspoons ground cumin
1 teaspoon chile powder
1/2 cup dry roasted unsalted peanuts, chopped
1 (10.75-ounce) can low-fat, low-sodium cream of mushroom soup

Cooking Directions:

1. Drain hominy and combine with broth, water, onion, garlic, chiles, cumin and chile powder in large saucepan.
2. Bring to boil and simmer 10 minutes to blend flavors.
3. Add peanuts and mushroom soup and stir until evenly mixed.
4. Return to boil and simmer 5 minutes longer.

Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 280; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 2mg; Total Carbs: 35g; Fiber: 6g; Protein: 9g; Sodium: 740mg.

Recipe and photograph courtesy of National Peanut Board.