Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cans (15 ounces each) red kidney beans, drained and rinsed
- 4 cups vegetable broth
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the red bell pepper and jalapeño pepper and sauté for another 2-3 minutes.
4. Add the cumin, chili powder, smoked paprika, and oregano and stir to combine.
5. Add the diced tomatoes, red kidney beans, and vegetable broth and bring to a boil.
6. Reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender and the flavors have melded together.
7. Use an immersion blender to puree the soup until smooth, if desired.
8. Season with salt and black pepper to taste.
9. Serve hot with chopped cilantro and lime wedges on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 4g
Carbohydrates: 38g
Protein: 10g
Fiber: 12g
Sodium: 900mg
Substitutions for ingredients:
- You can use any type of beans you like instead of red kidney beans, such as black beans or pinto beans.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
Variations:
- Add some cooked shredded chicken or ground beef for a heartier soup.
- Top with shredded cheese, sour cream, or avocado for extra creaminess.
- Add some corn kernels or diced zucchini for more vegetables.
Tips and tricks:
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- To make the soup spicier, leave the seeds in the jalapeño pepper or add some hot sauce.
- You can make this soup ahead of time and store it in the fridge for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the soup in bowls with a lime wedge on the side for squeezing over the top.
Garnishes:
Chopped cilantro, shredded cheese, sour cream, avocado, hot sauce
Pairings:
- Serve with tortilla chips or crusty bread for dipping.
- Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mexican rice
- Grilled corn on the cob
- Quesadillas
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the fridge or freezer promptly to prevent bacterial growth.
Food history:
- Red bean soup is a traditional Mexican dish that has been enjoyed for generations. It is often served as a comforting meal during the cooler months.
Flavor profiles:
- This soup is savory, smoky, and slightly spicy with a hint of sweetness from the red bell pepper.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
- Serve as an appetizer or starter for a Mexican-themed meal.
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Region: Mexican