Photo: Courtesy of Oxmoor House
Active Time
45 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)

This hearty soup gets its name from the pearl barley used in the soup as well as the barley used to produce the beer that’s stirred in. Hominy is a hallmark of posole. It’s a dried form of corn that has been soaked in a lye or lime solution to remove the tough outer hull and germ and plump the kernels. The resulting kernels have a mild corn flavor and slightly chewy texture. Look for canned hominy with the Latin and Mexican foods or near the canned corn; if you have trouble finding it, you can substitute fresh or frozen corn kernels instead. The lime juice adds a bright note at the end, but you could also use hot sauce.

How to Make It

Step 1

1. Heat oil in a Dutch oven over medium-high. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, about 5 minutes. Add bell pepper and onion; cook, stirring occasionally, until onion is translucent, about 4 minutes. Add garlic, thyme, and flour; cook, stirring often, 1 minute. Stir in beer; cook until liquid is reduced and glossy, about 7 minutes. Stir in vegetable stock, squash, barley, black pepper, and salt; bring to a boil. Reduce heat to medium-low; cover and cook until barley is tender, about 40 minutes. Stir in hominy and zucchini; simmer until zucchini is tender but still bright green, about 5 minutes.

Step 2

2. Divide soup evenly among 4 bowls; top servings evenly with diced avocado, cilantro, sour cream, and lime wedges.

Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes, available May 16, 2017 ($22, Oxmoor House)