Ingredients with Measurements:
- 1 cup dried tepary beans
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the tepary beans and soak them overnight in water.
2. Drain the beans and set aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
5. Add the chopped carrots and celery and sauté for another 5 minutes until softened.
6. Add the diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper to the pot.
7. Add the soaked tepary beans to the pot and bring to a boil.
8. Reduce the heat to low and simmer for 1-2 hours until the beans are tender.
9. Using an immersion blender or regular blender, puree the soup until smooth.
10. Serve the soup hot with a squeeze of lime and fresh cilantro on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- You can use any type of dried beans instead of tepary beans.
- You can use chicken or beef broth instead of vegetable broth.
- You can use canned or fresh tomatoes instead of diced tomatoes.
Variations:
- Add cooked chicken or beef to the soup for extra protein.
- Add chopped kale or spinach to the soup for extra nutrients.
- Add a dollop of sour cream or Greek yogurt on top of the soup for extra creaminess.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender for a smoother texture, or a regular blender for a chunkier texture.
- Adjust the seasoning to your taste by adding more or less cumin, smoked paprika, salt, and pepper.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a lime wedge and fresh cilantro on top.
Garnishes:
- Lime wedges and fresh cilantro
Pairings:
- Serve the soup with crusty bread or crackers.
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are cooked thoroughly.
Food history:
- Tepary beans are a traditional Native American crop that has been grown in the Southwest for thousands of years.
Flavor profiles:
- The soup has a smoky and slightly spicy flavor from the cumin and smoked paprika.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Native American