30-Minute Sopa de Frijoles
This sopa de frijoles is bold, hearty, and satisfying! Creamy pinto beans are seasoned with cumin, Mexican oregano, and chipotle peppers, creating a spicy, smoky, and earthy dish.
Equipment
- Large stockpot
- Chef’s knife
- Cutting board
- Blender
- Ladle
Ingredients
Soup
- 1 tablespoon olive oil
- 1 medium white or yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon cumin
- 1 teaspoon Mexican oregano
- 28 ounces canned diced tomatoes
- 4 cups cooked pinto beans, drained & rinsed
- 2 cups vegetable broth or water
- 2 chipotles in adobo
- 2 tablespoons lime juice
- Salt & pepper to taste
Garnishes
- Vegan Mexican crema
- Sliced radishes
- Diced white onions
- Chopped cilantro
- Lime wedges
- Tortilla strips
- Avocado
Instructions
- Heat olive oil in a stockpot over medium, then add diced onion and cook for 3-4 minutes, or until translucent. Add in garlic, cumin, and Mexican oregano, and cook for 1-2 minutes longer.
- Stir in the diced tomatoes, pinto beans, and vegetable broth or water. Bring the soup to a boil, then reduce the heat to simmer gently for about 15-20 minutes.
- Use an immersion blender, or transfer roughly ⅓ of the soup to a blender with the 2 chipotles in adobo and mix until smooth. Add it back to the pot to simmer for a few more minutes. Squeeze in lime juice, and add salt and pepper to taste.
- Serve while warm with a garnish of vegan crema, sliced radishes, cotija cheese, cilantro, extra lime wedges, etc. Happy eating!
Notes
Cook dry beans: I highly recommend making your beans from scratch if you have time. It enhances the flavor and texture in a way that canned beans cannot match.
Use fresh spices: The flavors are much more intense when your spices are freshly ground or at least stored in airtight jars.
Cook low and slow: Keep the soup at a gentle simmer to meld the flavors together without overcooking the beans or veggies.
Add lime juice at the end: To preserve the fresh, vibrant flavor, stir in the lime juice at the end of the cooking process.
Rest the soup post-cooking: Let the soup rest off the heat for a few minutes before serving it. This gives the flavors a chance to meld and intensify.
Sautéing the spices with the aromatics helps to unlock their flavors, creating a more robust and hearty base for your soup.
Simmering helps to integrate the flavors, but be sure to keep the heat low enough to prevent the soup from sticking to the bottom and burning.
When you're blending hot soup, always proceed with caution! Use a regular blender filled only halfway. Remove the center lid piece so steam can escape, cover it with a kitchen towel, and start at a low speed to prevent splatters.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 38g | Protein: 11.4g | Fat: 3.4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 482.1mg | Potassium: 693mg | Fiber: 12.1g | Sugar: 4g | Vitamin A: 521.2IU | Vitamin C: 11.1mg | Calcium: 97.6mg | Iron: 4.1mg
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