Some say the soul of Mexico is in the soups of the streets and the markets. These eight recipes, from a creamy chilled avocado soup to the bright, sour sopa de lima, are from the August/September 2012 article Soup Country by Patricia Quintata.
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Credit: James Oseland
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Sopa de Frijol (Black Bean Soup)This long-simmered soup matches spiced black beans with a roasted tomato purée.See the recipe for Sopa de Frijol » |
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