VEGETARIAN SOPA DE LIMA
INGREDIENTS:
- 8 cups vegan chicken broth, I like *Better Than Bouillon No Chicken Base ( you can sub vegetable broth or chicken stock if you prefer )
- 2 red bell peppers, diced
- 1 large onion, diced
- 4 cloves of garlic, minced
- 4 large tomatoes, cored and diced
- 3 bay leaves
- 1/2 tbs mexican oregano
- 1/2 tsp ground cumin seed *grind fresh if possible
- 1/2 tsp ground coriander seed *grind fresh if possible
- Dash of smoked paprika
- 2 limes, 1 more for garnish
NOTES - Feel free to add more veggies of your liking. Zucchini or yellow squash is a nice addition. For the non-vegetarians you can add shredded chicken for an added punch of protein. *Hack rotisserie saves time & works well here.
For Garnish:
- Panella Cheese cubed ( if vegan omit cheese or sub *Violife vegan feta ) you can also top with shredded Monterey jack
- Tortilla chips
- avocado
- cilantro
METHOD:
- In large dutch oven, heat 2 tbs olive oil over medium heat. Add onion and red peppers, saute until onions become translucent and peppers have softened. Should take about 4-5 minutes
- Add diced tomatoes, garlic , bay leaves and all the remaining spices (do not add lime at this time) stir to incorporate
- Cook the tomatoes till they begin to release their juices. Continue cooking down the tomatoes until their juices have reduce by half. This will take about 15 minutes
- Add broth, simmer for 20-30 minutes
- Turn off heat add juice of 2 limes
- Ladle soup into bowls. Top with cheese, tortilla chips, avocado, cilantro & lime. Enjoy!