November 2011/Prepared Foods -- If one’s knowledge of Mexican cooking begins and ends with the stereotypes, then it may be surprising to learn that soups are one of that country’s specialties. Although not imaginatively seasoned, the soups of Mexico are not all full of peppery fire.
Sopa de legumbres, pictured here, literally means vegetable soup.  This one includes beef and a produce stand of vegetables--not simply carrots, celery and potatoes, but acorn squash, cabbage and large chunks of fresh corn on-the-cob.  The seasoning is equally distinctive--a combination of thyme leaves, black pepper, onion and garlic, with a surprising touch of whole cloves.
There is also a soup made with meatballs and chickpeas.  Much of the flavor in this one is in the meatballs, which are creatively redolent of cinnamon and nutmeg.  In the soup itself, a little coriander and black pepper add interest to the beef broth and vegetables.
A favorite in Guadalajara is a pork and pinto bean soup, which is almost rich enough to be called a stew.  The seasoning is essentially chili powder, with added oregano, cumin, garlic and onion.  (Carrots and baby ears of corn combine with the beans and meat to make it colorful and different.)
Mexicans also make an all-bean soup, which is quite different from bean soups of other lands. The beans are first cooked until tender in water that has been seasoned with onion, garlic, oregano and black pepper; they are then removed, cooled and mashed.  Next, they are reheated with tomato sauce and served with grated cheese.
Spareribs and cabbage are made into still another brew.  This one has a tantalizing note of anise among its flavors. Otherwise, the seasoning focuses on chili powder, additional cumin seed, garlic, onion and black pepper. pf

The sopa de legumbres recipe was originally adapted and tested for Prepared Foods by the test kitchen of the American Spice Trade Association. (FR0181)