Tarasca Soup
A simple, satisfrying Mexican blended bean soup.
Servings: 4
Ingredients
- 1 teaspoon of oil 5 ml
- 2 cloves of garlic peeled
- 1 large onion chopped (about 1 cup, 150 g)
- 4 large tomatoes chopped (about 4 cups, 800 g)
- 3 dried chilies rehydrated and chopped (such as ancho or pasilla) (about 1 cup, 25 g)
- 2 cans of pinto beans drained and rinsed (about 3 cups, 500 g)
- 4 cups of chicken broth 1 liter
- 1 bay leaf
- Salt and pepper to taste
- 1 whole wheat tortilla cut into strips and toasted for serving
Instructions
- Prepare the Ingredients: Start by prepping your ingredients. Peel the garlic cloves. Chop the onion into medium pieces. Wash and chop the tomatoes. Rehydrate the dried chilies by soaking them in hot water for about 10 minutes, then chop them.
- Sauté the Vegetables: In a large pot, heat the oil over medium-high heat. Once the oil is hot, add the garlic and chopped onion. Sauté for about 5 minutes, or until the onion begins to brown.
- Add the chopped tomatoes and rehydrated chilies to the pot. Continue to sauté for another 5-7 minutes, stirring occasionally, until the tomatoes are soft and the chilies are fragrant.
- Add Beans and Broth: Add the pinto beans to the pot, stirring to combine with the sautéed vegetables. Pour in the chicken broth and add the bay leaf.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Blend the Soup: Remove the bay leaf from the pot. Using an immersion blender, blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious as the soup will be hot.
- Adjust seasoning: Taste the soup and season with salt and pepper according to your preference.
- Prepare the Tortilla Strips: While the soup is simmering, preheat your oven to 350°F (175°C). Cut the whole wheat tortilla into thin strips and place them on a baking sheet.
- Toast the tortilla strips in the oven for about 5-7 minutes, or until they are crispy and lightly browned.
- Serve: Ladle the hot Tarasca soup into bowls. Top with the toasted tortilla strips. For additional garnishes, you can add a dollop of yogurt, slices of avocado, and a sprinkle of fresh cilantro.
Notes
1 WW Points per serving.
Notes:
- Variations: You can add a touch of cumin or taco seasoning for extra flavor.
- Storage: The soup thickens as it cools, making it a great leftover. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of broth or water if it becomes too thick.
Nutrition
Serving: 511g | Calories: 276kcal | Carbohydrates: 43g | Protein: 15g | Fat: 6.8g | Saturated Fat: 1.1g | Sodium: 968mg | Potassium: 728mg | Fiber: 11g | Sugar: 6.4g | Calcium: 149mg | Iron: 3.2mg