sopa de lima with jack cheese

Simple Sopa de Lima

The cold snap seems to have ended. Thankfully. But, this weather has me thinking of sunshine, beaches, long sunsets, less clothes and moonlight dancing.
The Mayan Riviera came to mind and I thought a bowl of Sopa de Lima would be satisfying.

There are many different sopa de lima recipes. This one is easy, healthy and relatively inexpensive to make.

3tbsp olive oil
2 med onions, chopped coarsely
4-6 garlic cloves, minced or pressed
1tsp ground cumin
1/2tsp oregano
black pepper to taste
1-2 fresh jalapeno peppers, chopped finely

lime juice

4 med tomatoes, chopped (roughly 4 cups)
3c vegetable stock (see here for a stock recipe)
1-2 limes
turkey sausage, diced
Grated Monterey Jack cheese and parsley or cilantro (optional).

1) In a large pot, saute the onions, garlic and spices in the olive oil for 4-5 minutes on medium heat. Add the jalapenos and saute for another 5 minutes or so.

2) Add the chopped tomatoes, cover the pot and cook on medium, stirring frequently, until the tomatoes begin to release their juices, perhaps 10 minutes or so (depending on the tomatoes).

3) Add the stock and turkey sausage, bring everything to a boil, and simmer for 15 minutes. Add the lime juice and serve immediately. Garnish with optional Monterey Jack cheese and parsley or cilantro.

* If you want to add even more heat: you can add the jalapenos to the pot when you first start sauteing (sauteing them longer in oil will release more of their heat). You can also use a hotter chili instead of the jalapenos (say Serrano peppers, or if you’re completely insane, bhut jolokia peppers). Of course the easiest option is to leave a bottle of Tabasco on the table and let people choose their own heat.

You can also add other meat to this soup. Chorizo or other sausages, chicken or leftover roast turkey. Or, leave the meat out all together.