Zesty Mexican Tomato Soup |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
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:
1. 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.
2. When the puree begins to bubble, add 12 cups of water, and the beans and corn.
3. Add the salsa of choice.
4. Put in the lime juice after it has all boiled for 5 minutes.
5. Season to taste with salt, pepper and ketchup.
6. Serve if desired with grated cheddar cheese and corn chips.
7. ENJOY!
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