Mexican Style Sopa De Frijol Recipe – Red Kidney Beans Soup
Description
Mexican Red Kidney Beans Soup (Sopa De Frijol) is a flavorful, creamy, and wholesome soup made with red kidney beans (also known as rajma in India) and an aromatic blend of herbs and spices. This vegetarian dish is not only hearty and satisfying but also incredibly nutritious. The rich, velvety texture and delicious taste of this soup make it a perfect appetizer to kickstart your meal. Paired with crispy tortilla strips, homemade paneer, and a touch of fresh cream, this Mexican classic is sure to please everyone at the table.
Cuisine:
Mexican
Course:
Appetizer
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | 1/2 cup |
| Rajma (Large Kidney Beans), soaked overnight | 1 cup |
| Dried Oregano | 1/2 teaspoon |
| Cumin Powder (Jeera), ground | 1/2 teaspoon |
| Garlic | 4 cloves, peeled |
| Onions | 2, each cut in half |
| Salt | To taste |
| Black Pepper Powder | 1 teaspoon, freshly ground |
| Tomatoes | 2, cored and chopped |
| Hot Water | 4 cups (with or without vegetable stock cube) |
| Fresh Cream | 1/4 cup |
| Paneer (Homemade Cottage Cheese) | 1/2 cup, crumbled |
| Tortillas | 2, cut into strips and fried in oil |
Preparation Time:
10 minutes
Cooking Time:
90 minutes
Instructions
-
Soak the Rajma: Start by washing the red kidney beans thoroughly and soaking them overnight, or for at least 6-7 hours. This helps the beans soften and cook faster.
-
Cook the Beans: In a pressure cooker, add the soaked beans, dried oregano, salt, cumin powder, 2 cloves of garlic, and onions (cut in half). Pour in 5 cups of water and cook for 30-40 minutes on high heat until the beans are tender and soft. If you donโt have a pressure cooker, you can cook the beans in a regular pot: bring to a boil, then lower the heat and simmer for about 2 hours until the beans are fully cooked and tender.
-
Puree the Beans: Once the beans are cooked, carefully transfer them to a blender and puree until smooth. Season the puree with salt and pepper to taste. Set the puree aside.
-
Cook the Aromatics: In a separate skillet, heat a little oil and sautรฉ the chopped onions until they become translucent. Add the remaining 2 cloves of garlic and continue to cook for another minute or two until fragrant. Then, add the chopped tomatoes and cook them down until soft and tender.
-
Puree the Tomato Mixture: Allow the cooked tomato-onion-garlic mixture to cool slightly before transferring it to the blender. Blend until smooth.
-
Combine the Purees: In a large saucepan, combine the pureed beans and pureed tomatoes. Add 1 cup of water or vegetable stock and cook on medium heat. Stir occasionally as it simmers, and cook until the soup begins to thicken, about 15-20 minutes.
-
Add Fresh Cream: Once the soup has thickened to your liking, stir in the fresh cream (or crema Mexicana) for a rich, velvety finish. Adjust the seasoning with additional salt and pepper if needed.
-
Fry the Tortillas: In a separate pan, heat oil and fry the tortilla strips until crispy and golden brown. These will add a delightful crunch to your soup.
-
Assemble the Soup: To serve, ladle the hot soup into bowls. Top with crumbled homemade paneer (or queso fresco) and garnish with the crispy tortilla strips. Optionally, you can add a drizzle of extra cream for a richer texture.
-
Serve & Enjoy: Serve your Mexican Sopa De Frijol hot and enjoy the hearty flavors that will keep you full and satisfied. This delicious and creamy soup is perfect for chilly evenings or as a starter before a main course.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 14g
- Carbohydrates: 44g
- Fat: 15g
- Fiber: 10g
- Sodium: 450mg
- Cholesterol: 20mg
This nutrient-packed soup is an excellent source of plant-based protein and fiber, making it a filling meal that keeps you satisfied for hours. The rich creaminess from the fresh cream and paneer, combined with the crunch of the fried tortilla strips, creates a perfect balance of textures.
