Recipe by Karyl Lee
This soup is modeled after the Traditional Sopa de Tortilla of Mexican cooking, but the beans and corn are new. This was my first published recipe also.
Top Review by Ambassadress of GoodHumor
Let me be the first 'un to say that this here's a mighty tasty recipe. I had to talk my ol' man into it tho 'cause he thinks if he ain't got no meat on his plate, it ain't worth the effort to take off his hat and sit down at the eatin'-table. I had to tell him to imagine thar was 'possum in it. Then after I told him I was gonna broom-slap his sorry self, he sat down and behaved hisself right off! He ate one bite and done declared it wonderful. (I ain't heard him use that big a word since we was a-datin'!) It was rite spicy, which ain't a bad thing a'tall! (We'uns go through a bottle of Texas Pete in 'bout a week). Anyway, I give it a big time thumbs-up, mainly 'cause you ain't hurtin' no possums! Oh, and the ol' man takes his hat off to ya Karyl!
- 3 cups fresh roma tomatoes, chopped
- 2 (28 ounce) cans tomato puree
- 3 cups diced bell peppers (mix red, green, etc)
- 2 (15 ounce) cans garbanzo beans
- 3 cups diced red onions
- 2 (15 ounce) cans corn
- 1 bunch cilantro, chopped (1/2 c)
- 2 cups salsa (mild or medium as preferred)
- 3 tablespoons extra virgin olive oil
- 4 tablespoons pureed fresh garlic
- 4 limes, juice of
- 1 teaspoon cardamom
- 1 teaspoon chili pepper flakes
- 12 tablespoons dried basil
- 2 tablespoons cumin
- 2 teaspoons cayenne
- 2 teaspoons coriander
- salt and black pepper
- ketchup, as desired
Directions See How It's Made
- Saute' all the veggies with the spices in the olive oil until the peppers have brightened and started to wilt, then add the cilantro and the tomato puree.
- When the puree begins to bubble, add 12 cups of water, and the beans and corn.
- Add the salsa of choice.
- Put in the lime juice after it has all boiled for 5 minutes.
- Season to taste with salt, pepper and ketchup.
- Serve if desired with grated cheddar cheese and corn chips.