Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- Tortilla chips, for serving
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots, celery, and red bell pepper and cook for another 5 minutes.
4. Stir in the cumin, oregano, smoked paprika, salt, and black pepper.
5. Add the vegetable broth, diced tomatoes, black beans, and corn.
6. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Stir in the lime juice and cilantro.
8. Serve hot with tortilla chips.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 40g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of beans instead of black beans.
- You can use frozen corn instead of fresh corn.
Variations:
- Add diced avocado on top before serving.
- Use vegetable or chicken stock instead of vegetable broth.
- Add diced jalapeno for a spicy kick.
Tips and tricks:
- To make this recipe vegan, omit the cilantro and use vegan tortilla chips.
- To make this recipe gluten-free, use gluten-free tortilla chips.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with tortilla chips on the side.
Garnishes:
- Chopped cilantro
- Diced avocado
- Sliced jalapeno
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sopa de Lima is a traditional Mexican soup that originated in the Yucatan Peninsula.
Flavor profiles:
- This soup is savory and slightly spicy with a hint of lime.
Serving suggestions:
- Serve hot with tortilla chips on the side.
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Region: Mexican