Ingredients with Measurements:
- 1 lb. Sanguino tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup corn kernels
- 1 can (15 oz.) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Salt and pepper, to taste
- 2 tbsp. olive oil
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the chopped tomatoes, carrots, celery, red bell pepper, and zucchini to the pot. Stir well and cook for 5-7 minutes until the vegetables start to soften.
3. Add the corn kernels, black beans, vegetable broth, ground cumin, smoked paprika, salt, and pepper to the pot. Stir well and bring to a boil.
4. Reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender.
5. Remove the pot from the heat and let it cool for a few minutes. Use an immersion blender or regular blender to puree the soup until smooth.
6. Return the soup to the pot and reheat over low heat. Taste and adjust the seasoning if necessary.
7. Serve the soup hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 32g
Protein: 8g
Fiber: 9g
Substitutions for ingredients:
- Sanguino tomatoes can be substituted with any other variety of tomatoes.
- Black beans can be substituted with kidney beans or pinto beans.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add cooked chicken or ground beef for a meatier version.
- Add cooked rice or quinoa for a heartier version.
- Add a splash of lime juice or hot sauce for extra flavor.
Tips and tricks:
- Use a sharp knife to chop the vegetables evenly.
- If you don't have an immersion blender, let the soup cool before blending in a regular blender.
- Adjust the seasoning to your taste by adding more or less spices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until hot.
Presentation ideas:
Serve the soup in bowls with a drizzle of olive oil and a sprinkle of fresh cilantro.
Garnishes:
Fresh cilantro, sour cream, shredded cheese, croutons, avocado slices.
Pairings:
Crusty bread, garlic bread, salad.
Suggested side dishes:
Grilled cheese sandwich, quesadilla, roasted vegetables.
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 the liquid.
Food safety advice:
- Wash your hands and all the vegetables before cooking.
- Make sure the soup reaches a temperature of 165°F to ensure it's safe to eat.
Food history:
Sanguino tomatoes are a variety of heirloom tomatoes that originated in Spain. They are known for their meaty texture and rich flavor.
Flavor profiles:
This soup has a rich and smoky flavor from the smoked paprika and cumin. The vegetables add sweetness and depth to the broth.
Serving suggestions:
Serve this soup as a starter or a main dish with a side of bread or salad.
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