Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your soul? Look no further than this delightful recipe for Bean Soup with Roasted Chiles! Bursting with the vibrant flavors of Mexican cuisine, this hearty soup combines creamy beans, aromatic spices, and the smoky essence of roasted chiles, making it the perfect comfort food for any occasion. Whether you're seeking a quick weeknight dinner or a dish to impress your guests, this recipe promises to deliver satisfaction in every spoonful. Dive in to discover how to create this irresistible soup that will have everyone coming back for seconds!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 cups dried beans (black or pinto)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 roasted green chiles, chopped
- 6 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by rinsing the dried beans under cold water to remove any dirt or debris. Soak the beans in water overnight or for at least 8 hours to soften them. If you're short on time, you can use the quick soak method: boil the beans in water for 2 minutes, then remove from heat and let them sit covered for 1 hour.
- After soaking, drain the beans and set them aside. In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
- Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
- Add the soaked beans to the pot along with the chopped roasted green chiles. Stir well to combine all the ingredients.
- Pour in the vegetable broth and add the cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-40 minutes, or until the beans are tender.
- Check the beans occasionally and add more broth or water if necessary to maintain your desired soup consistency.
- Once the beans are cooked through, taste the soup and adjust the seasoning with more salt and pepper if needed.
- Remove the pot from heat and let it cool slightly. For a smoother texture, you can use an immersion blender to blend a portion of the soup, or transfer a portion to a blender and puree it before returning it to the pot.
- Serve the bean soup hot, garnished with fresh cilantro. Enjoy with warm tortillas or crusty bread on the side!
Tips
- Soaking the Beans: For the best texture, soak your dried beans overnight. If you're short on time, the quick soak method works wonders—just boil them for 2 minutes, then let them sit for an hour.
- Choosing Your Beans: While black and pinto beans are traditional choices, feel free to experiment with other varieties like kidney or cannellini beans for a unique twist.
- Sautéing Aromatics: Make sure to sauté the onions until they're translucent to unlock their natural sweetness. Don’t rush this step; it adds depth to your soup!
- Spice It Up: Adjust the amount of roasted chiles based on your heat preference. If you love spice, add an extra chile or two!
- Consistency Control: If you prefer a thicker soup, blend a portion of it for a creamy texture while leaving some beans whole for added heartiness.
- Garnish for Flair: Fresh cilantro adds a burst of color and flavor, but you can also try toppings like avocado, lime wedges, or crumbled queso for extra flair.
- Make It a Meal: Serve your bean soup with warm tortillas or crusty bread for a complete and satisfying meal that everyone will love!
Nutrition Facts
Calories: 74kcal
Carbohydrates: 15g
Protein: 5g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
