Zesty Mexican Tomato Soup

Name: Zesty Mexican Tomato Soup
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 1 1/2 gallon, 12 serving(s)
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

Submitted 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."

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Ready In:: 1hr 5mins
Ingredients:: 19
Yields:: 1 1/2 gallon
Serves:: 12

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
Spice blend
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

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.
ENJOY!

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Reviews

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!

Ambassadress of Goo
This is an excellent recipe. I added extra corn and black beans. I also reduced the amount of cayenne and chili flakes. Thanks for the recipe. I doubled this recipe and it filled my 14L pot. Thanks for the recipe.

Cilantro in Canada

RECIPE SUBMITTED BY

Karyl Lee

United States

I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title. The illustration above is one I created for a local orchard's street sign.

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