Sopa De Frijol Pinto Bean Soup Recipes

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SOPA DE FRIJOL - PINTO BEAN SOUP



Sopa De Frijol - Pinto Bean Soup image

This simple and purely delicious bean soup comes from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time.

Provided by Molly53

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 cup pinto beans
2 cups water
2 ounces bacon or 2 ounces ham
1/4 cup onion, peeled and chopped
salt and pepper, to taste
chopped peanuts (optional)

Steps:

  • Cover beans with water and soak overnight; drain and discard water.
  • Place beans in a pot and add two cups water.
  • Cook until tender and mash.
  • Brown salt pork and add to bean pulp.
  • Brown onion in pork fat; add to soup.
  • Thin soup with water to desired consistency, season with salt and pepper, and serve very hot.
  • Variation** Brown sliced onions, arrange on toast, pour the soup over the top and sprinkle with grated cheddar cheese.

BLACK BEAN SOUP (SOPA DE FRIJOLES)



Black Bean Soup (Sopa de Frijoles) image

Provided by Food Network

Time 1h45m

Yield 24 servings

Number Of Ingredients 16

2 pounds black turtle beans
1 1/2 ounces olive oil
8 ounces onion small diced
4 garlic cloves chopped
2 ounces jalapeno or other fresh green chile, chopped
4 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 bay leaf
5 quarts white stock, vegetable stock, or water
1 pounds drained canned tomatoes chopped
Salt
Hot pepper sauce
8 ounces avocado, medium diced, for garnish
8 ounces Spanish dry chorizo medium diced, for garnish
8 ounces tomatoes, medium diced for, garnish

Steps:

  • Soak the beans overnight in cold water. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.
  • Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.

PINTO BEAN SOUP



Pinto Bean Soup image

Make and share this Pinto Bean Soup recipe from Food.com.

Provided by luvinlif2k

Categories     Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons oil or 2 tablespoons margarine
1 medium tomatoes, chopped
1/2 small onion, chopped
1 -3 fresh green chilies, finely chopped or 1 -3 Tabasco sauce, to taste
4 cups pinto beans (canned or cooked, drain but reserve liquid)
2 cups reserved bean liquid
salt or chicken bouillon powder
fresh cilantro

Steps:

  • Heat oil or margarine in a large saucepan.
  • Add tomato, onion and green chilies or Tabasco and fry until browned.
  • In a blender, liquefy the pinto beans in the reserve liquid.
  • Add bean puree to sauteed vegetables along with enough additional water to thin soup to your desired consistency.
  • Season to taste with salt or bouillon powder and cilantro.
  • Cook for 15-20 minutes over low heat to blend flavors.
  • Garnish with grated cheese, croutons or crispy tortilla strips.
  • SERVING SUGGESTION: serve with quesadillas or grilled cheese sandwiches.

Nutrition Facts : Calories 319.8, Fat 8, SaturatedFat 1.2, Sodium 4.4, Carbohydrate 48.3, Fiber 16.4, Sugar 2.5, Protein 16

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