Thursday 28 April 2016
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.
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.
BETSY’S MEXICAN SOPA
- 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:
Enjoy the soup! I’d love to hear how your family likes it.
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.