Jo's Cookbook
Sopa Mexicana
3 Tbl vegetable oil
1 onion, diced
2 garlic cloves, minced
4 carrots, diced
4 oz green beans, cut in 1/2 inch pieces
1 cup fresh or frozen peas
2 red potatoes, diced
8 cups vegetable broth
2 Tbl Worcestershire sauce
1/4 cup canned tomato sauce (with no veggies!)
pepper, to taste
1 lb zucchini, diced
1 lb spinach, washed and torn in small pieces
2 large tomatoes, chopped
2 Tbl cilantro
1 lime
Heat 2 tsp oil in soup pot and add onion and garlic. Cook three minutes, stirring often (i.e. constantly).
Add carrots, green beans, peas, and potato. Reduce heat to medium and cook 3-5 minutes.
Add broth, Worcestershire, tomato sauce, and pepper. Bring to a boil and then simmer, uncovered, about ten minutes until veggies are almost tender.
Heat remaining oil in large skillet over medium heat. Add zucchini, spinach, and tomato and stir 3 minutes, until spinach is wilted. Add to soup and cook five minutes. Add cilantro. Serve immediately, garnished with a large lime wedge. Serves four.
Jo's Comments: When I was in college, my grandmother used to visit my mother and bring piles of magazines wtih her. They would sit there and cut out all the recipes and give them to me. I didn't start making them for a few years, but after a while I made a cookbook full of recipes my mother and grandmother collected for me.