Pinto Bean Soup -- Sopa Tarasca

Name: Pinto Bean Soup -- Sopa Tarasca
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 serving
Ingredients: 3 plum tomatoes; 1/2 onion; 2 garlic cloves; 1 small chipotle in adobo; 2 cups pinto beans; 2 cups stock; 1/2 teaspoon Mexican oregano (plus more to taste); 1/2 teaspoon salt (plus more to taste); freshly cracked black pepper; crema; finely diced cilantro stems (optional); lime juice

User Reviews

4.8

72 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
3
Calories
193 kcal
Course
Soup
Cuisine
Vegetarian

Pinto Bean Soup -- Sopa Tarasca

Talon Bruce

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Sopa Tarasca is one of Mexico's most popular soups -- a delightfully satiating pinto bean soup that will keep you coming back for more. So good!

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Ingredients

Servings

3 plum tomatoes
1/2 onion
2 garlic cloves
1 small chipotle in adobo
2 cups pinto beans
2 cups stock (chicken or vegetable)
1/2 teaspoon Mexican oregano (plus more to taste)
1/2 teaspoon salt (plus more to taste)
freshly cracked black pepper
crema (or heavy cream, or sour cream)
finely diced cilantro stems (optional)
lime juice (or hot sauce)

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Instructions

Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes
Add the roasted tomatoes to a blender along with 1/2 onion, 2 garlic cloves, and 1 small chipotle in adobo with the seeds scraped out. Combine well.
Saute tomato mixture in a dollop of oil over medium heat for a few minutes.
Meanwhile, in a blender add 2 cups of pinto beans along with 2 cups of stock and combine well. (When using canned beans I usually drain and rinse them first.)
Add bean puree to the tomato mixture along with 1/2 teaspoon salt, some freshly cracked pepper, and 1/2 teaspoon Mexican oregano. Combine well and let simmer for 5-10 minutes.
Take a final taste for seasoning. (I added another pinch of salt to this batch.)
Serve immediately and garnish with your choice of Crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.

Notes

This soup isn't meant to be spicy, the chipotle just adds a hint of heat in the background.
Since the bean-to-stock ratio is 1:1, try to use some stock that you trust.
Don't forget a dash of acidity as a final garnish, it works wonders!
You can use home cooked Frijoles de Olla for the beans but I've also used canned beans plenty of times in the past with good results.