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!
- 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.
This soup isn't meant to be spicy, the chipotle just adds a hint of heat in the background.
Since the bean-to-stock ratio is 1:1, try to use some stock that you trust.
Don't forget a dash of acidity as a final garnish, it works wonders!
You can use home cooked Frijoles de Olla for the beans but I've also used canned beans plenty of times in the past with good results.