Sopa De Dexter
- Ready In:
- 1hr 45mins
- Ingredients:
- 19
- Yields:
-
1 pot
- Serves:
- 6-8
ingredients
- 2 chorizo sausages, sliced on a bias (smoked sausage is good too)
- 4 ounces bacon, diced (or salt pork)
- 2 small onions, small dice
- 5 garlic cloves
- 1 stalk celery, small dice
- 1⁄2 green pepper, small dice
- 3 tablespoons tomato paste
- 1 cup dried black beans, soaked (navy beans work too)
- 1 teaspoon chopped fresh oregano
- 1 teaspoon cumin
- 1 tablespoon lime juice or 1 tablespoon red wine vinegar
- salt, to taste
- pepper
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 bay leaf
- 1 - 1 1⁄2 cup squash, cubed, peeled (1/2-1 inch cubes)
- 1 medium potato, cut in 1-2 inch chunks
- 1 cup shredded cabbage
directions
- In a pot, cook diced bacon.
- Add onion, celery and pepper, cook until slightly softened. Add garlic, and cook for a minute or so.
- Add Chorizo and brown lightly.
- Stir in tomato paste, then add about 8 – 10 cups of water, as much as you like, really, but that’s a good starting point.
- Give it a good stir to make sure all the tomato paste is dissolved.
- Add beans, oregano, cumin and lime juice or vinegar, and bring to a simmer. Cover and cook until beans are softened, or just about.
- Then stir in squash, potatoes and cabbage. Cover loosely with lid ajar, and let simmer until they are tender, but not falling apart when you test the potatoes and squash with a knife.
- Season with salt and pepper to taste, and serve. Preferably with some thick, crusty bread.
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RECIPE SUBMITTED BY
Culinary school drop-out (happy cook)!
My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab.
I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia.
Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!