Betsy’s Mexican Sopa #100sharesproject 10/100

 

The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift. ~Laurie Colwin~

The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.
~Laurie Colwin~

Thursday 28 April 2016

10/100

Rands and I gather with a wonderful group of people once a week for dinner and conversation.  Sometimes we discuss a book.  Sometimes we talk theology.  Always we laugh and share our lives.

Tonight it was my turn to cook.  Time got away from me, so I cooked the same thing I did the last time it was my turn.  Sopa.  

[Soup en Español]  Simple fare like my grandparents used to make.

Simple and hearty.  Like the company of the right people.

Next time I make this recipe, I’ll pull out the camera.  As a placeholder, here’s photographic proof that my mother is beautiful and that from an early age I took food seriously.  Also, that I have deep love of coconut cake.

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BETSY’S MEXICAN SOPA

INGREDIENTS

  • Olive Oil
  • 3 Bell Peppers, chopped
  • 1/2 Red Onion, diced
  • 4 cloves of Garlic
  • Spices:  1 heaping tsp.Cumin seeds, Course Salt to taste, at least 2 Tbsp Chili powder
  • 1 28 oz can of crushed Tomatoes
  • 1 small can Rotel Tomatoes or mild green chilies [optional for heat]
  • 2  32 oz boxes of Vegetable or Chicken broth
  • 2 regular cans of Corn, drained
  • 2 regular cans of Black Beans, rinsed
  • 4 -5 small Zucchini, sliced into 3/4” slices
  • 1   2 lb bag of small golden flesh Potatoes, cut into halves

Crush spices and salt together in molcajete.  [mortar and pestle] Sub powdered spices and table salt if necessary.  Sauté peppers and onion in olive oil.  Add spices and garlic when onion is almost transparent.  Transfer to stock pot when onion is transparent.   Add broth and tomatoes.  Bring to a boil.  Add all vegetables.  Bring to a boil again. Reduce heat, cover and simmer until potatoes are done.

Garnish with any of the following:

Lime

Avocado

Cilantro

Tortilla strips

Sour Cream

Mexican cheese

 

Enjoy the soup!  I’d love to hear how your family likes it.

Betsy

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p.s.  I discovered in my bread baking extravaganza that the proper way to store sourdough is unwrapped, cut side down.  I was skeptical, but it’s true.

By | 2016-10-19T14:20:29+00:00 April 28th, 2016|Uncategorized|6 Comments

About the Author:

I create containers for words and paint and I fill them. I craft safe, sacred spaces for people to wrestle, create, heal and shout from the mountain tops.   And I teach people to do all of these things for themselves.
  • Katie Swan

    This soup is ABSOLUTELY delicious. My family loves it.

  • Bill Swan

    It’s such privilege to be a part of that group, and to eat your sopa!

  • making note of this soup. I think it may be called for this week.

    • It’s my go to for quickly feeding the masses. Let me know what your crew thinks!