Shrimp Soup with Black Beans and Hominy

Gluten Free
Dairy Free
Health score
19%
Shrimp Soup with Black Beans and Hominy
45 min.
6
649kcal

Suggestions


Welcome to a delightful culinary experience that combines the bold flavors of Shrimp Soup with Black Beans and Hominy! Perfectly suited for a wholesome lunch, satisfying dinner, or any main course, this gluten-free and dairy-free recipe is not only nutritious but also a feast for the senses.

Picture a steaming bowl brimming with succulent shrimp, hearty black beans, and tender hominy seasoned to perfection with a touch of lime and fresh herbs. The infusion of anise-like ancho chile and fragrant garlic adds depth, while the vibrant colors of fresh vegetables bring a visual allure that is hard to resist. This dish beautifully balances protein, rich flavors, and a delightful medley of textures, making it comforting yet invigorating.

In just 45 minutes, you can whip up this soul-warming soup that's sure to impress family and friends alike. Each serving boasts an enticing combination of 649 kcal, giving you a fulfilling meal that not only excites the palate but also keeps you energized throughout the day.

So why wait? Dive into this exquisite Shrimp Soup with Black Beans and Hominy today and treat yourself to a dish that is sure to become a favorite in your household!

Ingredients

  •  ancho chile-stemmed seeded very thin cut into strips
  •  bay leaf 
  • 15 ounce black beans drained and rinsed canned
  • large carrots halved
  • rib celery halved
  • 0.3 cup cilantro sprigs 
  • large garlic cloves halved
  • 1.5 pounds meaty ham hock 
  •  haas avocados diced sliced
  • 15 ounce hominy white drained and rinsed canned
  • tablespoons juice of lime fresh
  • small onion halved
  •  bell pepper diced red
  • servings salt and pepper freshly ground
  • pound shrimp shelled deveined
  • quarts water 

Equipment

  • bowl
  • ladle
  • pot

Directions

  1. In a large pot, bring the ham hock, carrots, garlic, onion, celery, bay leaf and water to a boil. Cover partially and simmer over low heat for 2 hours. Strain, return to the pot and boil until reduced to 10 cups, 10 minutes; skim.
  2. Add the hominy, black beans, red bell pepper and ancho and season with salt and pepper. Simmer until the bell pepper is tender, about 6 minutes.
  3. Add the shrimp and cook until pink.
  4. Add the lime juice. Ladle into bowls, garnish with the avocado and cilantro and serve.
  5. Notes: One Serving 285 calories, 4 gm total fat, 2 gm saturated fat, 32 gm carb.

Nutrition Facts

Calories649kcal
Protein33.34%
Fat45.3%
Carbs21.36%

Properties

Glycemic Index
39.97
Glycemic Load
1.69
Inflammation Score
-10
Nutrition Score
22.339565152707%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Apigenin
0.01mg
Luteolin
0.15mg
Isorhamnetin
0.58mg
Kaempferol
0.14mg
Myricetin
0.05mg
Quercetin
3.01mg

Nutrients percent of daily need

Calories:649.03kcal
32.45%
Fat:32.71g
50.32%
Saturated Fat:10.64g
66.52%
Carbohydrates:34.7g
11.57%
Net Carbohydrates:22.73g
8.27%
Sugar:6.53g
7.25%
Cholesterol:245.32mg
81.77%
Sodium:1134.09mg
49.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:54.17g
108.34%
Vitamin A:6293.93IU
125.88%
Fiber:11.97g
47.89%
Vitamin C:37.89mg
45.93%
Potassium:1269.65mg
36.28%
Copper:0.63mg
31.73%
Phosphorus:311.36mg
31.14%
Iron:4.8mg
26.67%
Folate:91.4µg
22.85%
Magnesium:89.99mg
22.5%
Manganese:0.45mg
22.37%
Vitamin K:20.56µg
19.58%
Zinc:2.62mg
17.49%
Vitamin B6:0.31mg
15.5%
Vitamin B2:0.24mg
14.24%
Calcium:141.38mg
14.14%
Vitamin B1:0.17mg
11.13%
Vitamin B3:2.03mg
10.15%
Vitamin E:1.43mg
9.51%
Vitamin B5:0.93mg
9.3%
Selenium:3.79µg
5.41%
Source:My Recipes