Friday, February 25, 2011


This soup has a really great flavor. I think the original recipe may have come from the Linford family (maybe Uncle Ray?) but I've changed it quite a bit. The flavor is still very similar, though. Since the revised recipe doesn't have chicken, we like it served over cilantro lime rice.

3 c. water
3 t. vegetable bouillon
3 cloves garlic
½ white onion, chopped
3 small sprigs cilantro
1 ½ t. salt
½ t. ground cumin
1 1-inch stick cinnamon (⅓ t. if ground)
2 whole cloves
1 t. dried oregano
1 t. olive oil
¾ c. red onion, finely chopped
¾ c. green bell pepper, finely chopped
2 14-oz. cans tomatoes (I use petite diced)
2 14-oz. cans great northern beans
4 limes, 2 halved, 2 sliced
1 avocado, peeled, pitted, and sliced
tortilla strips*
cilantro lime rice

• Toast the cumin, cinnamon, clove, and oregano in a small skillet, then transfer to a blender. Add water, bouillon, garlic, and onion. Blend until smooth. Add cilantro and pulse a few times, until the cilantro is finely chopped.

• Transfer the blended mixture to a pot. Add the red onions and bell peppers. Bring to a boil, reduce heat, and simmer for 5 minutes.

• Add the tomatoes and great northern beans and bring to a boil again.

• When the soup comes to a boil, add the 2 halved limes. Reduce heat, cover and simmer for 10 minutes. Remove the limes at this point, even if you serve soup immediately. The soup will take on the flavor of the rind if the limes are left in too long.

• Serve over cilantro lime rice, with sliced limes, avocados, and tortilla strips*.

* To make healthy tortilla strips, preheat the oven to 400°. Slice several corn tortillas into very thin strips and spread them thinly on a cookie sheet. Mist lightly with water (or cooking spray) and sprinkle with salt. Bake them for 15-18 minutes, or until golden brown and crispy. You may want to turn them once or twice during baking.

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