Photo of Vegetarian pisole by WW

Vegetarian pisole

1 - 6
PersonalPoints™ per serving
Total Time
51 min
30 min
21 min
This traditional Mexican hearty soup is usually made with meat and hominy. We wanted to give vegetarians a chance to indulge, too.


Olive oil

2 tsp(s)

Uncooked onion(s)

1 large, chopped (about 2 cups)

Garlic clove(s)

2 clove(s), large, finely chopped (about 2 tbsp)

Vegetable broth

5 cup(s), or water

Cooked whole hominy

2 cup(s), or 14 oz canned hominy, drained and rinsed

Canned pinto beans

15 oz, drained and rinsed

Uncooked Swiss chard

2 cup(s), kale or collard greens, chopped greens


¼ cup(s), fresh, chopped

Table salt

¼ tsp(s)

Cayenne pepper



1 medium, diced into 1/2-inch pieces (about 1/2 cup)

Plum tomato(es)

3 medium, seeded and chopped

Fresh lime(s)

1 medium, quartered (for garnish)


  1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes. Add garlic and cook 1 minute more. Pour broth over onion mixture and bring to a boil; reduce heat to low and simmer 5 minutes.
  2. Add hominy and beans; cook 2 minutes. Add Swiss chard and cook until greens are wilted and just cooked; about 2 minutes more. Stir in cilantro, salt and pepper. Garnish with remaining ingredients. Yields about 1 3/4 cups pisole plus 2 tablespoons each of avocado and tomato, and 1 lime wedge per serving.