Salvadorian Red Bean Soup Recipe
Hi everyone! I'm so excited to share this Salvadorian Red Bean Soup recipe. I tried it recently, and it was amazing.
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Servings: 8 Servings
Calories: 214 kcal
Equipment
- Large Pot
- Pan for sautéing vegetables
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Serving bowls
Ingredients
- 2 cups red beans, rinsed and drained
- 8 cups water
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 2 tbsp. vegetable oil
- 2 tomatoes, chopped
- 1 tbsp. cumin
- 1 tbsp. oregano
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- In a large pot, add the red beans and water. Bring to a boil and then reduce the heat to a simmer. Cook for about 1 hour, or until the beans are tender.
- In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, and cook until the vegetables are soft and translucent.
- Add the minced garlic to the pan and cook for an additional minute.
- Add the chopped tomatoes, cumin, oregano, salt, and pepper to the pan. Cook for about 5 minutes, or until the tomatoes have softened and released their juices.
- Add the tomato mixture to the pot with the beans and stir to combine. Cook for an additional 10 minutes to allow the flavors to meld together.
- Serve the soup hot, garnished with chopped cilantro and lime wedges.
Notes
Tip and Tricks
Soak the beans overnight to reduce the cooking time. Use a pressure cooker to cook the beans quickly. Chop all the vegetables ahead of time to save time during the cooking process.Nutrition
Serving: 1g | Calories: 214kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 658mg | Fiber: 9g | Sugar: 5g
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