Ingredients with Measurements:
- 2 cups of dried black beans
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of chicken or vegetable broth
- 2 cups of fresh or frozen corn kernels
- 1/2 cup of heavy cream
- 1/2 cup of crumbled queso fresco
- 1/4 cup of chopped fresh cilantro
- Lime wedges, for serving
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Rinse the black beans and soak them in water overnight. Drain and rinse again before using.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté for 5 minutes, or until softened.
3. Add the soaked black beans, ground cumin, dried oregano, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let simmer for 1 hour, or until the beans are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
6. Add the fresh or frozen corn kernels to the pot and let simmer for 10 minutes, or until the corn is cooked through.
7. Stir in the heavy cream and let simmer for another 5 minutes.
8. Ladle the soup into bowls and top with crumbled queso fresco and chopped cilantro. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes (plus overnight soaking for the black beans)
- Cooking time: 1 hour and 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 355
- Fat: 16g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 18g
Substitutions for ingredients:
- Dried black beans can be substituted with canned black beans, drained and rinsed.
- Queso fresco can be substituted with feta cheese or crumbled goat cheese.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan option.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor and texture.
- Use different types of beans, such as pinto or kidney beans, for a different twist on the soup.
- Add diced avocado or a dollop of sour cream on top for added creaminess.
Tips and Tricks:
- To make the soup spicier, add a chopped jalapeño or serrano pepper to the pot with the onion and garlic.
- For a thicker soup, puree only half of the soup and leave the other half chunky.
- If using a regular blender, puree the soup in batches and be careful not to overfill the blender.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the soup in colorful bowls or mugs for a pop of color.
- Garnish with extra cilantro or a sprinkle of smoked paprika for added flavor.
Garnishes:
- Crumbled queso fresco
- Chopped fresh cilantro
- Lime wedges
- Diced avocado
- Sour cream
Pairings:
- Serve with warm corn tortillas or crusty bread for dipping.
- Pair with a side salad for a complete meal.
Suggested Side Dishes:
- Simple green salad with a citrus vinaigrette
- Roasted vegetables, such as Brussels sprouts or sweet potatoes
Troubleshooting Advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to soak the black beans overnight to ensure they are fully cooked and safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking to prevent bacteria growth.
Food History:
- Corn Tarasca Soup is a traditional Mexican soup that originated in the state of Michoacán. It is named after the Tarascan people, who were indigenous to the region.
Flavor Profiles:
- Creamy, smoky, and slightly spicy with a hint of sweetness from the corn.
Serving Suggestions:
- Serve as a starter or main dish for a cozy dinner at home.
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Region: Mexican