Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 4 cups of vegetable broth
- 2 cups of cooked black beans
- 2 cups of cooked corn
- 1 cup of diced tomatoes
- 1/2 cup of diced bell pepper
- 1/2 cup of diced jalapeño pepper
- 1/4 cup of chopped fresh cilantro
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is softened, about 5 minutes.
3. Add the tomato paste, smoked paprika, cumin, coriander, oregano, thyme, salt, and pepper and stir to combine.
4. Add the vegetable broth, black beans, corn, tomatoes, bell pepper, and jalapeño pepper and stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes.
6. Add the cilantro and stir to combine.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 230
Fat: 5g
Carbohydrates: 40g
Protein: 10g
Substitutions for Ingredients:
- Olive oil can be substituted with any other cooking oil.
- Onion can be substituted with shallots or leeks.
- Garlic can be substituted with garlic powder.
- Tomato paste can be substituted with tomato sauce.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Black beans can be substituted with pinto beans or kidney beans.
- Corn can be substituted with frozen or canned corn.
- Bell pepper can be substituted with any other type of pepper.
- Jalapeño pepper can be substituted with any other type of pepper.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked chicken or beef for a heartier soup.
- Add cooked quinoa or rice for a more filling soup.
- Add diced potatoes for a thicker soup.
- Add diced zucchini or squash for more vegetables.
Tips and Tricks:
- To reduce the heat of the soup, use less jalapeño pepper or omit it altogether.
- To make the soup vegan, use vegetable broth and omit the chicken or beef.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until it is hot.
Presentation Ideas:
Serve the soup in individual bowls with a dollop of sour cream, a sprinkle of cilantro, and a lime wedge.
Garnishes:
Sour cream, cilantro, and lime wedges.
Pairings:
Serve with a side of warm tortillas or crusty bread.
Suggested Side Dishes:
Warm tortillas, crusty bread, or a green salad.
Troubleshooting Advice:
If the soup is too thick, add more vegetable broth.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Rosquito Tonto Soup is a traditional Mexican soup that is typically made with black beans, corn, and vegetables.
Flavor Profiles:
This soup has a smoky, savory flavor with a hint of heat from the jalapeño pepper.
Serving Suggestions:
Serve with warm tortillas or crusty bread.
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