Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 avocado, diced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes until softened.
2. Add the carrots, celery, red bell pepper, zucchini, cumin, smoked paprika, and oregano. Cook for 5-7 minutes until the vegetables are tender.
3. Add the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use a blender or immersion blender to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve the soup hot, topped with diced avocado, a squeeze of lime juice, and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 900mg
Total Carbohydrates: 28g
Dietary Fiber: 10g
Sugar: 8g
Protein: 8g
Substitutions for ingredients:
- You can use any type of beans instead of black beans.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add some cooked chicken or shrimp to the soup for extra protein.
- Add some corn or diced potatoes to the soup for extra texture.
- Use different spices to change the flavor of the soup.
Tips and tricks:
- If you don't have a blender or immersion blender, you can use a potato masher to puree the soup.
- You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
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 heated through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream or Greek yogurt on top.
Garnishes:
Diced avocado, lime wedges, chopped cilantro
Pairings:
Crusty bread, salad, grilled cheese sandwich
Suggested side dishes:
Roasted vegetables, quinoa salad, sweet potato fries
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Tarasca soup is a traditional Mexican soup that originated in the state of Michoacán. It is typically made with beans, tomatoes, and a variety of vegetables.
Flavor profiles:
Savory, smoky, slightly spicy
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Mexican