Ingredients with Measurements:
- 4 slices of bacon, diced
- 1 large sweet potato, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the diced sweet potato, onion, and garlic to the pot with the bacon fat. Cook until the vegetables are soft, about 5-7 minutes.
3. Add the chicken broth, diced tomatoes, black beans, cumin, chili powder, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and puree in batches.
5. Serve the soup hot, topped with the crispy bacon, fresh cilantro, and a squeeze of lime juice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 33g
- Protein: 12g
- Fiber: 8g
Substitutions for ingredients:
- Turkey bacon or vegetarian bacon can be used instead of regular bacon.
- If you don't have sweet potatoes, you can use butternut squash or pumpkin instead.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
Variations:
- Add a can of corn or diced bell peppers for extra flavor and texture.
- Top the soup with shredded cheese or sour cream for a creamy finish.
- Use different spices like paprika or coriander for a different flavor profile.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk.
- If you prefer a chunkier soup, skip the pureeing step.
- Make a big batch and freeze the leftovers for an easy meal later on.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
- Serve the soup in individual bowls with a lime wedge and a sprinkle of cilantro on top.
Garnishes:
- Crispy bacon, fresh cilantro, lime wedges
Pairings:
- Serve the soup with crusty bread or tortilla chips for dipping.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more chicken 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 bacon until crispy to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Sopa de Gato, or "cat soup," is a traditional Mexican soup made with a variety of ingredients including vegetables, meat, and spices.
Flavor profiles:
- The sweet potatoes add a natural sweetness to the soup, while the bacon adds a savory and smoky flavor. The cumin and chili powder give the soup a warm and spicy kick.
Serving suggestions:
- This soup makes a great appetizer or main course for a cozy night in.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A