Everyone needs a few recipes that can come almost entirely from the pantry. This is one of those recipes - you can basically have everything on hand you need to make it without a shopping trip. This is something I keep in my hip pocket for a day when I don't feel like cooking, haven't been to the store, or don't have time to babysit the process. The basics of this soup came to me from my friend Amanda. She delivered this to my house one day when I was horribly sick. My whole family loved it and I asked her for the recipe. It only took minor changes to make this processed free and now we eat it all the time!
2 - 15 oz. cans hominy (rinsed and drained)
2 - 15 oz. cans of beans (pinto, navy, kidney, etc.) I usually choose 2 different kids to look pretty
32 oz. container (4 1/2 cups) reduced sodium chicken or vegetable broth
16 oz. jar of thick and chunky medium salsa (no sugar added)
2 tsp. dried oregano
1/2 cup heavy whipping cream (or 6 Tbsp. milk + 3 Tbsp. butter)
optional toppings: cheese, avocado, tortilla strips, chopped cilantro, etc.
Put all the ingredients, except the cream, into a crockpot and cook on low 7 to 8 hours or on high for 3 to 4 hours. 30 minutes before serving, pour in the cream, stir, and recover. Serve as is or add some additional toppings.
Truth be told, I almost never add any other toppings because I haven't been to the store to get them. Sometimes it's just a sprinkle of cheese. You could also easily add some leftover roast, pork, or chicken to this if you are looking to use up a small amount of cooked meat. This is very forgiving and ridiculously fast and easy.
