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Pinto Bean Soup — Sopa Tarasca

sopa tarasca
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Pinto Bean Soup — Sopa Tarasca – This Mexican-inspired pinto bean soup is creamy, packed with flavor, and hearty enough for a meal!

Ingredients

Scale
  • 3 plum tomatoes
  • 1/2 onion
  • 2 garlic cloves
  • 1 small chipotle in adobo
  • 2 cups pinto beans
  • 2 cups stock (chicken or vegetable)
  • 1/4 teaspoon Mexican oregano
  • 1/2 teaspoon salt
  • freshly cracked black pepper
  • Crema (or heavy cream, or sour cream)
  • finely diced cilantro stems (optional)
  • lime juice (or hot sauce)

Instructions

  1. Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes
  2. Add the roasted tomatoes to a blender along with 1/2 onion, 2 garlic cloves, and 1 small chipotle in adobo with the seeds scraped out. Combine well.
  3. Saute tomato mixture in a dollop of oil over medium heat for a few minutes.
  4. Meanwhile, in a blender add 2 cups of pinto beans along with 2 cups of stock and combine well. (When using canned beans I usually drain and rinse them first.)
  5. Add bean puree to the tomato mixture along with 1/2 teaspoon salt, some freshly cracked pepper, and 1/4 teaspoon Mexican oregano. Combine well and let simmer for 5-10 minutes.
  6. Take a final taste for seasoning. (I added another pinch of salt to this batch.)
  7. Serve immediately and garnish with your choice of Crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.

Notes

  • Can I use a different type of bean? Probably, though the flavor and texture will be a bit different. Black beans, navy beans, and cannellini beans should all work fine.
  • This soup keeps in a sealed container in the refrigerator for 3-4 days. It’ll probably thicken up during storage. Add a bit of water when you reheat it, if needed.

Find it online: https://goingmywayz.com/simple-sopa-tarasca/