La Fiesta Soup Recipe 🥣
Overview:
La Fiesta Soup is a vibrant vegetarian delight packed with flavors that will tantalize your taste buds. Bursting with beans, brown rice, and a medley of Mexican-inspired spices, this soup is perfect for a cozy weeknight dinner or a hearty weekend meal. The creamy avocado and cheese blend adds a luxurious touch, while the array of vegetables provides both texture and nutrition. With a prep time of 6 hours and a total cooking time of 7 hours, this soup is worth every minute of anticipation. Let’s dive into the recipe and create a fiesta in your kitchen!
Ingredients:
- 1/2 cup pinto beans
- 1/4 cup kidney beans
- 8 cups water
- 1 cup long-grain brown rice
- 1 1/2 cups diced onions
- 1/2 cup diced green pepper
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 cup diced tomatoes
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 4 tablespoons butter
- 1/3 cup chopped green onions
- 2 cups sour cream
- 3/4 cup shredded cheddar cheese
- 1 ripe avocado
- Corn chips (for serving)
- Additional sliced green onions (for garnish)
- Salt and pepper (to taste)
Instructions:
| Step | Details |
|---|---|
| 1 | Soak pinto and kidney beans in 4 cups of water overnight or for at least 6 hours. |
| 2 | Alternatively, you can use canned beans. Adjust the quantity accordingly. |
| 3 | In a large pot, bring the soaked beans and 8 cups of water to a boil. |
| 4 | Reduce the heat and simmer the beans, covered, for about 15 minutes. |
| 5 | Add the brown rice, diced onions, diced green pepper, chili powder, and dried oregano to the pot. Bring to a second boil. |
| 6 | Reduce the heat and simmer the mixture for about 40 minutes or until the rice and beans are tender. |
| 7 | Check the kidney beans for doneness as they may take longer to cook. |
| 8 | Add the diced tomatoes, minced garlic, chopped parsley, and butter to the pot. Simmer for an additional 15 minutes or until the flavors meld together. |
| 9 | Turn the burner to the lowest heat setting and add the chopped green onions and corn chips to the soup. |
| 10 | In a blender, combine the sour cream, shredded cheddar cheese, and ripe avocado. Add enough of the hot soup mixture to facilitate blending. |
| 11 | Blend the ingredients until smooth and creamy. |
| 12 | Remove the soup from the heat and stir in the blended mixture until well incorporated. |
| 13 | Season the soup with salt and pepper to taste. |
| 14 | Serve the La Fiesta Soup hot, topped with additional sliced green onions for a burst of freshness. |
Nutritional Information (per serving):
- Calories: 382.4
- Fat: 20.3g
- Saturated Fat: 10.4g
- Cholesterol: 39.6mg
- Sodium: 352.1mg
- Carbohydrates: 44.3g
- Fiber: 10.2g
- Sugar: 4.9g
- Protein: 10.5g
Recipe Notes:
- For a quicker version of this soup, you can use canned beans instead of soaking dried beans overnight.
- Adjust the spice level according to your preference by increasing or decreasing the amount of chili powder.
- Be cautious not to overheat the soup once the avocado and cheese mixture is added, as excessive heat can alter the taste.
- Feel free to customize the toppings with your favorite ingredients such as sliced jalapenos, diced tomatoes, or a dollop of guacamole.
La Fiesta Soup is not just a meal; it’s a celebration of flavors that will transport you to the heart of Mexico with every spoonful. So gather your ingredients, don your apron, and let’s embark on a culinary journey filled with warmth, aroma, and undeniable satisfaction! 🎉🍲
