Mexican Cuisine, Soups

A Quick Menu, First Course – Bean Soup

by Irene

Printable recipe: Bean Soup

In the middle of the current pandemic, government confessions of poor management and lack of resources, empty shelves at stores, and World leaders struggling to stop the parley and begin a global effort, might have left the general population feeling hopeless and quizzed about how to help and cope with the situation; following guidelines and bans, donating (food banks, the Red Cross, etc.) and staying home, are some of the things we can do for now.  In my previous post, I talked about a quick menu at a restaurant in Mexico, consisting of a bowl of comforting bean soup, and a BBQ sandwich, and how it would be easy to adapt and reproduce at home, with non-perishable ingredients and pantry staples, as shown below:

012 BBQ jackfruit sandwich and Bean Soup

In this post, I am sharing my recipe for the first course:

Bean Soup – Sopa de Frijol

Printable recipe: Bean Soup

Ingredients

1 can beans, such as pinto or romano, drained
2 cups water
¼ onion; peeled and chopped
1 tsp dry oregano (preferably Mexican oregano, or use marjoram)
1 tbsp oil
Salt and pepper, to taste
Tortilla chips

If available (or omit for a vegan option):
4 tbsp Mexican cream (or sour cream diluted with milk)
4 tbsp fresh cheese, such as panela or light feta

Warm up oil in a pot over medium heat; add onion and sauté until translucent, then add the herbs (photo below, left); continue cooking and stirring for about half a minute, then incorporate beans and water (photo below, right):

Bring to a boil, then reduce heat to a simmer, stirring occasionally, for another five minutes.  Process with an immersion blender until smooth (photo below, left)*; season with salt and pepper, to taste, and continue simmering for two minutes (photo below, right):

(* Or remove from heat and allow to cool for a few minutes, and process in a blender until smooth, then return to the pot.)

Serve hot, topped with tortilla chips, for a vegan option:

005 serve with tortilla chips (vegan)

Sprinkle cheese and drizzle with cream, if available, for a vegetarian protein boost:

006 add crumbled fresh cheese and cream (vegetarian)

In my next post, I will feature my vegetarian Mexican BBQ sandwich.

I thought Bushboy’s Café at Home challenge was just perfect for this post: “I though, perhaps this might be a good photo challenge as everyone is unable to go out for meals.  Would you like to do a post about your Café at Home? Use the tag #cafeathome and do a pingback to this post.  Let’s see what you have for breakfast, lunch or dinner today.”

I am sharing my recipe at What’s for Dinner? Sunday Link-Up #246 with Helen @ The Lazy Gastronome.

I am sharing my recipe at Over the Moon #218, graciously hosted by Bev @ Eclectic Red Barn, and Marilyn @ Marilyn’s Treats.

I am joining Classy Flamingos Blog Party #96, hosted by Linda @ Poinsettia Drive.

23 thoughts on “A Quick Menu, First Course – Bean Soup”

  9. Pingback: Quick Menu – Second Course – BBQ Jackfruit Sandwich – My Slice of Mexico

  10. Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Pleas stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

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  12. This is wonderful. I made a bean soup before I ever started cooking seriously, and served it to company. They had no idea what to think about it! It was a Creole recipe, but not spicy. A great idea now. I have lots of beans!

    Liked by 1 person

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  13. Pingback: A Quick Menu, Second Course – BBQ Jackfruit Sandwich – My Slice of Mexico

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