Hominy, Beans, & Rice Soup

Hominy, Beans, & Rice Soup
•2 Tablespoons Olive Oil
•1 whole Onion, Diced
•4 stalks Celery, Chopped
•4 cloves Garlic, Sliced
•2 cans (10 Oz. Can) Mexican Style (with Cilantro And Lime) Diced Tomatoes
•1 can (15 Oz. Can) White Hominy, Drained And Rinsed
•1 can (15 Oz. Can) Yellow Hominy, Drained And Rinsed
•1 can (15 Oz. Can) Black Beans, Drained And Rinsed
•1 can (10 Oz. Can) Dark Red Kidney Beans, Drained And Rinsed
•1 dash Cumin
•1 dash Pepper To Taste
•1 dash Salt To Taste
•1 box (32 Oz. Can) Chicken Stock
•2 cups Water
•2 cubes Chicken Flavored Bouillon
•1 bag (about 3.5 Oz. Bag) Boil In Bag Rice
•2 whole Limes, Juiced
•1 cup Tortilla Strips For Garnish
•1 cup Shredded Cheese For Garnish
In a large stock pot, add olive oil, onion, celery, and garlic and cook until softened. Add both cans of tomatoes undrained. Cook for 2 minutes, and add hominy and beans. Add a dash of cumin, pepper and salt to taste. Stir. Pour in boxed stock, water and bouillon cubes. Bring to a boil. Cut the top of the bag of rice and pour rice directly into the soup. Do not boil in the bag. Reduce heat and simmer until rice is tender. Before serving, add lime juice. Serve with tortilla strips and top with cheese.