Ingredients with Measurements:
- 2 cans of navy beans, drained and rinsed
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 4 cups of chicken or vegetable broth
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the diced tomatoes, navy beans, chicken or vegetable broth, smoked paprika, cumin, chili powder, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
5. Using an immersion blender or regular blender, blend the soup until smooth.
6. Pour the soup into an oven-safe dish and bake for 20-25 minutes, or until the top is golden brown and crispy.
7. Serve hot with optional toppings like shredded cheese, sour cream, and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 35g
Protein: 15g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of bean in place of navy beans.
- If you don't have smoked paprika, regular paprika can be used instead.
- You can use canned or fresh tomatoes in place of diced tomatoes.
Variations:
- Add cooked bacon or ham for a meatier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add chopped carrots and celery for extra vegetables.
Tips and tricks:
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
- To make the soup spicier, add more chili powder or a diced jalapeño pepper.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with toppings like shredded cheese, sour cream, and chopped cilantro.
Garnishes:
Shredded cheese, sour cream, and chopped cilantro.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to properly store leftovers in the refrigerator.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
Baked bean soup is a classic American dish that has been around for centuries. It was a popular dish during the Great Depression because it was cheap and easy to make.
Flavor profiles:
This soup has a smoky and slightly spicy flavor from the smoked paprika and chili powder.
Serving suggestions:
Serve the soup hot with toppings like shredded cheese, sour cream, and chopped cilantro.
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