Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (14.5 ounce) can diced tomatoes
- 2 cups vegetable broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes.
3. Add the cumin, paprika, oregano, salt, and pepper and cook for an additional minute.
4. Add the diced tomatoes, vegetable broth, black beans, and corn and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the shrimp and cook until they are just cooked through, about 5 minutes.
7. Stir in the lime juice and cilantro.
8. Serve hot.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information (per serving):
Calories: 300
Fat: 8g
Carbohydrates: 33g
Protein: 22g
Substitutions for Ingredients:
- Olive oil: canola oil or avocado oil
- Onion: shallot or leek
- Garlic: garlic powder
- Red bell pepper: green bell pepper or poblano pepper
- Cumin: chili powder
- Paprika: ancho chili powder
- Oregano: thyme or marjoram
- Vegetable broth: chicken broth or beef broth
- Black beans: pinto beans or kidney beans
- Corn: peas or edamame
- Shrimp: chicken or pork
- Lime juice: lemon juice
- Cilantro: parsley or basil
Variations:
- Add 1/2 teaspoon of cayenne pepper for a spicier soup.
- Add 1/2 cup of diced jalapeno peppers for an extra kick.
- Substitute the shrimp with crab meat or lobster for a seafood twist.
- Add 1/2 cup of cooked quinoa for a heartier soup.
Tips and Tricks:
- Make sure to use fresh shrimp for the best flavor.
- If you don’t have fresh herbs, you can use dried herbs instead.
- For a thicker soup, add 1/4 cup of uncooked quinoa or 1/4 cup of uncooked rice.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop over medium heat until heated through.
Presentation Ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of freshly chopped cilantro.
Garnishes:
Sour cream, freshly chopped cilantro, diced avocado, diced jalapeno peppers, diced red onion, diced tomatoes, diced bell peppers, diced scallions, crumbled queso fresco, or shredded cheese.
Pairings:
Serve with warm tortillas, crusty bread, or a side salad.
Suggested Side Dishes:
Rice, beans, roasted vegetables, or a green salad.
Troubleshooting Advice:
- If the soup is too thick, add a bit more broth or water.
- If the soup is too thin, add a bit more quinoa or rice.
Food Safety Advice:
- Make sure to use fresh shrimp for the best flavor and safety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
This soup is a traditional dish from the state of Veracruz in Mexico. It is usually served with warm tortillas and a side of rice.
Flavor Profiles:
This soup has a smoky, savory flavor with a hint of sweetness from the tomatoes and corn.
Serving Suggestions:
Serve with warm tortillas, crusty bread, or a side salad.
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Region: Peruvian