This was modified from the ‘Sopa de Lima’ recipe that is in “Sundays at Moosewood Restaurant” in the section written by Lisa Wichman of the Moosewood Collective. This cookbook is great and was published by Simon and Schuster 1990.
1 – 2 onions chopped
4 large cloves garlic (3 if hard neck garlic)
3 Tbs olive oil
½ tsp oregano
1 tsp cumin
A ¾ gallon bag of cleaned peppers (often these are frozen in soup ready bags); mix typically includes the following:
- 1-2 cubed Habaneros
- 1-2 cubed Jalapeno
- 1-2 cubed Seranno
- 2-3 cubed Pablanno
- 2-3 cubed Anahiem
- 2-3 cubed Sweet red (Gypsy or Carmen)
- 2-3 cubed Green, Red, or Yellow Bell Pepper
3-4 cups chopped fresh tomatoes
3 cups vegetable stalk. I just add two veggie bouillon cubes and a table spoon of tamari to water.
1/3 cup fresh lime juice
Salt to taste
Saute onions and garlic in oil, add herbs add peppers followed by the stock. Add chopped tomatoes to this. Cover and heat for 15-20 minutes, stirring occasionally. Once the tastes have merged, add lime. Season with salt and black pepper to taste.
To make a heartier soup I add a can of white hominy
Top with
- Grated cheese
- Tortilla strips: cut tortillas into strips and fry in 1 inch deep hot oil then drain on paper towel
- Chopped cilantro.
To prepare peppers for freezing wash well, remove tops, split and seed them. Slide halves into a freezer bag and combine the varieties in a mix of heat and color that suits your tastes. The frozen peppers are easy to chop. I remove from the freezer, rinse, chop and throw these straight into the oil.
