Ingredients with Measurements:
- 1 can of artichoke hearts, drained and chopped
- 2 cups of diced tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of vegetable broth
- 2 cups of cooked white beans
- 1/2 cup of chopped cilantro
- 1/4 cup of crumbled queso fresco
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic over medium heat until soft and fragrant, about 5 minutes.
2. Add the cumin, oregano, smoked paprika, salt, and black pepper to the pot and stir to combine.
3. Add the chopped artichoke hearts and diced tomatoes to the pot and stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the cooked white beans.
8. Simmer the soup for an additional 10 minutes, or until heated through.
9. Stir in the chopped cilantro and crumbled queso fresco.
10. Serve hot with additional cilantro and queso fresco for garnish.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boiling for bringing the soup to a boil
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 6g
- Carbohydrates: 32g
- Protein: 12g
- Fiber: 9g
- Sodium: 850mg
Substitutions for ingredients:
- Canned diced tomatoes can be substituted with fresh diced tomatoes.
- Vegetable broth can be substituted with chicken or beef broth.
- White beans can be substituted with black beans or kidney beans.
- Queso fresco can be substituted with feta cheese or goat cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped kale or spinach for extra greens.
- Add a dollop of sour cream or Greek yogurt for creaminess.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- Add more or less vegetable broth depending on how thick you want the soup to be.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of cilantro and queso fresco on top.
Garnishes:
- Chopped cilantro
- Crumbled queso fresco
- Sour cream or Greek yogurt
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Quesadilla
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
Food history:
- Mancha Manteles is a traditional Mexican dish that translates to "tablecloth stainer" because of its rich, flavorful sauce.
Flavor profiles:
- Savory
- Smoky
- Tangy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish