Pinto Bean Soup -- Sopa Tarasca
Sopa Tarasca is one of Mexico's most popular soups -- a delightfully satiating pinto bean soup that will keep you coming back for more. So good!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 plum tomatoes
- 1/2 onion
- 2 garlic cloves
- 1 small chipotle in adobo
- 2 cups pinto beans
- 2 cups stock ((chicken or vegetable))
- 1/2 teaspoon Mexican oregano (plus more to taste)
- 1/2 teaspoon salt (plus more to taste)
- 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 1/2 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.