Sopa de Frijoles
Cook Time:
25 minutes
Total Time:
30 minutes
Total Time:
large stockpot
knife
cutting board
blender
ladle
measuring cup
measuring spoon
Ingredients
1 tbsp. olive oil
1 medium white or yellow onion, diced
4 garlic cloves, minced
1 tbsp. cumin
1 tsp. Mexican oregano
28 oz. canned diced tomatoes
4 c. pinto beans, cooked, drained, & rinsed
2 c. vegetable broth or water
2 chipotles in adobo
2 tbsp. lime juice
Salt & pepper
Garnishes
Mexican crema
Sliced radishes
Diced onions
Chopped cilantro
Lime wedges
Tortilla stips
Avocado
Directions
Heat olive oil in the stockpot on medium heat.
Add diced onion and cook for 3-4 minutes or until onion is translucent. Add garlic, cumin, and oregano and cook for 1-2 minutes.
Stir in tomatoes, pinto beans, and broth. Bring to a boil, then reduce get to a simmer. Simmer for 15-20 minutes.
If using an immersion blender, add chipotles to soup and blend until smooth. If using a standing blender, transfer 1/3 of the soup to the blender, add the chipotles, and blend until smooth before returning it to the pot.
Simmer for a few more minutes before adding in lime juice and salt and pepper to taste.
Serve warm with the garnish of your choice.