Salvadorian Red Bean Soup Recipe
214kcal
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
Equipment
- Large Pot
- Pan for sautéing vegetables
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Serving bowls
Method
- 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.
Nutrition
Serving1gCalories214kcalCarbohydrates33gProtein10gFat5gSaturated Fat1gSodium383mgPotassium658mgFiber9gSugar5g