Cinco de Mayo Lime Soup

 
 
Ingredients:

1 large onion, chopped

1 can black beans

2 bay leaves

2 cloves garlic, chopped or pressed

3 poblano peppers, toasted, seeded, skinned and cut into strips

2 to 3 (32 Oz.) cartons low-sodium vegetable stock

2 ears of corn, husks removed and cut into 2" rounds

Or 1 1/2 cups frozen corn

4 medium cooked red potatoes, cut into 1" cubes

1 bunch cilantro, rinsed and chopped

Juice of 3 limes

Zest of 1 lime

4 tomatoes, chopped

2 avocados, peeled and sliced

Corn tortillas strips
Directions:

Place onion, beans and bay leaves into a large soup pot.

Saute on medium heat for 5 minutes, until onions brown, adding 1 to 2 tablespoons of water or low sodium vegetable stock to keep vegetables from sticking.

Add garlic, peppers and 1 cup of stock.

Cook, stirring occasionally, for 5 minutes, until peppers begin to soften.

Add remaining stock, corn and potatoes.

Cover and cook over medium heat for 10 minutes.

Remove from heat and let sit covered for 5 minutes.

Add cilantro, lime juice and zest immediately before serving.

Place a handful each of tomatoes, avocados and tortillas strips into large soup bowls.

Pour hot soup directly over vegetables and tortillas strips, then serve immediately. Enjoy!
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