Cinco de Mayo Lime Soup


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

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!
Thanks for Shopping at Glen Ellen Village Market!

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