Ingredients with Measurements:
- 1 pound dried white beans, soaked overnight
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups pumpkin or butternut squash, peeled and diced
- 2 cups corn kernels, fresh or frozen
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- 1/2 cup fresh cilantro or parsley, chopped
- 1/2 cup crumbled feta cheese or grated Parmesan cheese
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Drain and rinse the soaked white beans. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until fragrant and softened.
2. Add the drained white beans, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir well to coat the beans with the spices.
3. Add the diced pumpkin or butternut squash, corn kernels, and vegetable or chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, until the beans and vegetables are tender and the broth is thickened.
4. Using an immersion blender or regular blender, puree about half of the soup until smooth and creamy. Return the puree to the pot and stir well.
5. Add the milk or cream to the pot and stir well. Simmer for another 5-10 minutes, until heated through.
6. Stir in the chopped cilantro or parsley and crumbled feta cheese or grated Parmesan cheese. Adjust the seasoning with more salt and pepper, if needed.
- Time:
Preparation time: 15 minutes (plus overnight soaking)
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Total fat: 10g
- Saturated fat: 4g
- Cholesterol: 20mg
- Sodium: 800mg
- Total carbohydrates: 50g
- Dietary fiber: 12g
- Sugars: 8g
- Protein: 18g
Substitutions for ingredients:
- White beans: You can use other types of beans, such as navy beans, cannellini beans, or black beans.
- Pumpkin or butternut squash: You can use sweet potatoes or carrots instead.
- Milk or cream: You can use coconut milk or almond milk for a vegan version.
Variations:
- Meaty version: You can add diced bacon or ham to the soup for extra flavor and protein.
- Spicy version: You can add chopped jalapeño or red pepper flakes for some heat.
- Gluten-free version: Make sure to use gluten-free broth and cheese.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- You can use canned beans instead of dried beans, but reduce the cooking time accordingly.
- If the soup is too thick, you can add more broth or water to thin it out.
- You can garnish the soup with extra cilantro or parsley, crumbled bacon, or a dollop of sour cream.
Storage instructions:
- Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls, garnished with fresh herbs and cheese.
Garnishes:
- Fresh cilantro or parsley
- Crumbled feta cheese or grated Parmesan cheese
- Crumbled bacon or ham
- Sour cream or Greek yogurt
Pairings:
- Crusty bread or cornbread
- Salad with vinaigrette dressing
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Quesadilla
- Empanadas
Troubleshooting advice:
- If the beans are still hard after simmering for 2-3 hours, you can add more water or broth and continue cooking until tender.
- If the soup is too thin, you can puree more of it until smooth and creamy.
Food safety advice:
- Make sure to soak the beans overnight and discard the soaking water to reduce the risk of food poisoning.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Locro is a traditional South American stew made with corn, beans, and meat or vegetables. It originated in the Andean region and is still a popular dish in many countries, including Argentina, Bolivia, Ecuador, and Peru.
Flavor profiles:
- Creamy, smoky, savory, slightly sweet
Serving suggestions:
- Serve the soup as a main course for lunch or dinner, with bread or a side dish.
Related Categories
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Region: Argentina
Taste: Savory, Tangy, Hearty, Comforting, Aromatic