An archive of plant-forward recipes for simple, delicious dishes. From our Den to yours.



Sopa De Lima
  • 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


  1. 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
  2. Add diced tomatoes, garlic , bay leaves and all the remaining spices (do not add lime at this time) stir to incorporate 
  3. 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
  4. Add broth, simmer for 20-30 minutes
  5. Turn off heat add juice of 2 limes 
  6. Ladle soup into bowls. Top with cheese, tortilla chips, avocado, cilantro & lime. Enjoy!