This Pinto Bean Soup (Sopa Tarasca) has a reward-to-effort ratio that’s off the charts. By keeping just a few key ingredients on hand you’ll always have the option of turning this popular soup into a whoa-what-is-this meal.
Quick summary of instructions:
Put bowl of Sopa Tarasca on kitchen table along with spoon, lime wedges, and a quesadilla bursting with cheese.
Sit hungry partner down in front of Sopa Tarasca.
Pinto Bean Soup Recipe and Instructions
Not pictured in the above photo is the whisper of heat added from a chipotle in adobo. No need to add too much spice to this dish as it seems to work best when the chipotle is quietly announcing its presence. As in….it ain’t sitting next to you at the table jabbering away, it’s calling to you from upstairs, through a door, and you can barely hear it.
But first things first, get those tomatoes roasting in the oven at 400F. In 15-20 minutes they’ll look like this:
Add them to a blender along with 1/2 onion, 2 garlic cloves, and a small chipotle with the seeds scraped out (or half of a larger chipotle).
Combine well and saute this tomato mixture in a dollop of oil over medium heat.
As this reduces down for a few minutes, combine 2 cups of cooked pinto beans with 2 cups of stock in a blender.
You’re working with a 1:1 bean-to-stock ratio, so try to get your hands on some stock that you trust. I’m using 2 cups of this homemade chicken stock along with some Frijoles de Olla. If you’re using canned beans be sure to drain and rinse them before using.
Add the bean puree from the blender to the tomato mixture and stir well. Add 1/2 teaspoon salt, some freshly cracked black pepper, and 1/2 teaspoon Mexican oregano. The Mexican oregano seems to work really well in this dish, but it won’t make or break it if you don’t have any around.
Let this simmer for 5-10 minutes and take a final taste for salt. I added another generous pinch to this batch.
You’ve got lots of options for garnish, but at the very least consider adding a dash of acidity in the form of hot sauce or lime juice. Both work really well in this hearty soup.
And of course, you can’t go wrong by adding some Crema, finely diced cilantro stems, and another crack of black pepper.
Okay, Sopa Tarasca is on the table, partner is sitting down…
Now it’s time to forever benefit.
Pinto Bean Soup -- Sopa Tarasca
- 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)
- Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes
- 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.
- Saute tomato mixture in a dollop of oil over medium heat for a few minutes.
- 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.)
- 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.
- Take a final taste for seasoning. (I added another pinch of salt to this batch.)
- Serve immediately and garnish with your choice of Crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.
Still hungry? You might also like this Corn and Poblano Soup.
And these easy Burrito Bowls.