Recipe: Sopa


1 large onion
4 cloves garlic, peeled
1 15-oz. can diced tomatoes
1 cup roasted bell pepper
2 tsp. oil
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. red pepper flakes
1/4 tsp. ground cumin
8 cups vegetable broth
1 cup medium salsa
3 carrots
3 stalks celery
1 bunch spinach, well washed
1 cup cooked beans


Peel onion and cut in half. Place one half in food processor. Place two cloves of garlic in food processor. Drain tomatoes (save the juice!) and put half of them in the food processor. Place 1/2 cup of roasted peppers in food processor. Whirl ingredients into a paste.

Place oil in a heavy saucepan over medium heat. Add oregano, salt, pepper flakes and cumin and cook until fragrant. Add paste and cook, stirring occasionally, until it darkens – about 10 minutes.

While paste cooks, slice the remaining onion. Mince remaining garlic. Slice carrots and celery. When paste has darkened, add vegetable broth and stir well. Add salsa, onion, garlic, carrots and celery and the reserved tomato liquid. Cover and cook 20 minutes.

Clean spinach well and remove any tough stems. Stack leaves and cut into shreds with a sharp knife. Add spinach, reserved tomato, and beans. Cook until spinach is wilted, about 5 minutes. Reduce heat and make dumplings.