Ingredients with Measurements:
- 1 cup of black beans, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 4 cups of chicken or vegetable broth
- 1 cup of tomato puree
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of shredded cheese (cheddar or Monterrey Jack)
- 1/4 cup of sour cream
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Drain the soaked black beans and rinse them under cold water. Set aside.
2. In a large pot, sauté the chopped onion and minced garlic in vegetable oil until the onion is translucent.
3. Add the soaked black beans, chicken or vegetable broth, tomato puree, cumin, chili powder, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
4. Using a blender or food processor, puree the soup until smooth.
5. Return the pureed soup to the pot and add the shredded cheese. Stir until the cheese is melted and well combined.
6. Serve the soup hot, topped with a dollop of sour cream and chopped fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 25g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Black beans can be substituted with pinto beans or kidney beans.
- Vegetable oil can be substituted with olive oil or canola oil.
- Cheddar or Monterrey Jack cheese can be substituted with any type of shredded cheese.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add diced tomatoes, corn, or bell peppers for extra flavor and texture.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add cooked shredded chicken or ground beef for a heartier soup.
Tips and tricks:
- Soaking the black beans overnight will reduce the cooking time and make them easier to digest.
- To make the soup creamier, add a splash of heavy cream or milk.
- Garnish with additional shredded cheese, chopped avocado, or sliced jalapeños for extra flavor.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl, topped with a dollop of sour cream and chopped fresh cilantro.
Garnishes:
- Shredded cheese
- Chopped avocado
- Sliced jalapeños
- Tortilla strips
- Lime wedges
Pairings:
- Cornbread
- Grilled cheese sandwich
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth 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 soak the black beans overnight to reduce the risk of foodborne illness.
- Store the soup in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Cheese Tarasca Soup is a traditional Mexican soup that originated in the state of Michoacán. It is named after the Tarascan people, who were the indigenous inhabitants of the region.
Flavor profiles:
- Savory
- Creamy
- Spicy
- Cheesy
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Mexican