Susie Fishbein’s Ranchero Soup

Susie Fishbein’s Ranchero Soup

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You will love Kosher by Design Brings It Home by Susie Fishbein. If you don’t cook, you can just look at the beautiful pictures. The food, the place settings and the page layouts are fantastic. You can follow Susie’s travels throughout France, Italy, Mexico and Israel and feel her excitement over learning about their different cultures and the food of their grandma’s-those special recipes that can’t always be found in restaurant cooking.

For the cook, this book, like all in the Kosher by Design series, will simulate having a friend with you in the kitchen. All the recipes are indexed and cross indexed. The ingredients are clearly listed and easy to find. The directions are clear and easy to follow.
My taste normally goes to the Arancini, Mozzarella in Carozza, Sweet Potato-Chestnut Soup, Turkey Breast with a Hoisin Tangerine Glaze-just to name a few recipes in this book.

For this post I decided to try a recipe outside my comfort zone- Susie’s Ranchero Soup of Mexican origin. I used a can of organic diced tomatoes so that the color would be really vibrant. The yellow swirls that you see in the picture are the beaten eggs swirled into the hot soup. Besides being pretty, the addition of the eggs adds depth and richness to this recipe. If you wear contacts, I would recommend using gloves when you chop up and seed the jalepeno. The oil from the pepper gets on your hands and stings if you touch your eyes. Can you tell- I forgot to wear gloves! The lime juice, avocado, scallions and cilantro are also wonderful additions to this delicious and satisfying chunky Mexican tomato soup. My husband can’t wait until I make it again!

Yes, Susie Fishbein has brought her culinary travels home to her own family and to the family she has created through all her books. Kosher by Design Brings It Home is a fitting way to cap off a wonderful series.

To celebrate the release of Susie’s new book we are having a virtual book party where you can win over $1000 in prizes. Click below to see how you can enter to win.

Ranchero Soup

By Gloria Kobrin Published: February 22, 2016

  • Yield:

  • 8 Servings


  • 1 large onion peeled and diced
  • 4 large Garlic Cloves peeled and minced
  • 1 28 ounce canned diced tomatoes and liquid or whole peeled tomatoes
  • 4 cups stock chicken or vegetable
  • 2 large eggs
  • 1/2 jalepeno pepper minced
  • 1 medium avocado peeled, pitted, cubed
  • 2 scallions-green part only thinly sliced on the diagonal
  • 1/2 cup loosely packed cilantro leaves roughly chopped
  • 1/2 lime juiced
  • addditional limes cut into wedges for garnish


  • 1 soup pot
  • 1 small bowl


  1. In a large soup pot, heat the oil over medium heat. Add the onion; cook until translucent, 5-6 minutes; do not allow to brown. If it begins to brown, lower the heat. Add the garlic; cook for additional 3-4 minutes, until garlic is shiny.
  2. Add the tomatoes with their liquid. If they are whole, use your hand to squeeze and burst them. And the stock. Simmer, uncovered lover low heat, for 30 minutes.
  3. In a small bowl, whisk the eggs. Whisk the soup and while whisking, slowly drizzle in the eggs, whisking all the time. Simmer for 4 minutes. Ladle into bowls.
  4. In a small bowl, stir together the jalepeno, avocado, scallions, cilantro and lime juice. Top each bowl with a spoonful of the garnish. Serve a lime wedge with each bowl.