Recipe Library
Sopa Tarasca
Sopa Tarasca fills the bowl with creamy pinto beans, their earthy sweetness deepened by toasted cumin and smoky ancho chiles. Each spoonful tastes rich and velvety, finished with cool slices of avocado that melt against the gentle heat.
- Total
- 2 hr 20 min
- Prep
- 30 min
- Cook
- 1 hr 50 min
- Serves
- 12
Nutrition per Serving
- Calories
- 319
- Protein
- 15g
- Carbs
- 48g
- Fat
- 9g
- Fiber
- 14g
- Sugar
- 5g
- Sodium
- 433mg
Ingredients
- 1 lb dried pinto beans, soaked overnight
- 2 tbsp canola oil
- 1 1/2 cup diced onions
- 4 clove garlic, minced
- 2 tsp ground cumin
- 1 tsp chili powder
- 6 cup water
- 3 dried ancho chiles (see Tip), stemmed and seeded
- 1 (28 ounce) can whole tomatoes
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 ripe avocado, sliced
- Crumbled queso fresco, lime wedges & tortilla chips, for garnish
Instructions
- Drain and rinse beans.
- Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until tender, 3 to 5 minutes. Add garlic, cumin and chili powder; cook, stirring, for 30 seconds. Add the drained beans and water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the beans are tender, 1 to 1 1/2 hours.
- Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop.
- Add the chiles, tomatoes and their juice, salt and pepper to the beans. Puree the soup in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Serve topped with avocado and garnished with queso fresco, limes and tortilla chips, if desired.