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Tomato and Red Bean Tortilla Soup |
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Serves: 6 Print this Recipe(Sopa de Tortilla de Jitomate y Frijol Rojo) Category: Puréed Soups Makes 6 to 8 servings This is one of many soups that benefit from the addition of crisp tortillas. This fine bean soup is satisfying enough to serve on a blustery winter day north of the border. Swiss Enchiladas (see Enchiladas, Tamales, and Tortilla Casseroles) would be a good choice to follow the soup. 6 (6- to 7-inch) corn tortillas cut into thin strips and fried __Fried Corn Tortilla Chips and Strips ..........Click the Edit tab and select this entry to follow preparation instructions. 2 cups dried small red beans, sorted and rinsed 6 cups water 2 bay leaves 1 1/2 teaspoons dried oregano (Mexican variety preferred), crumbled 1 teaspoon ground cumin 1 tablespoon vegetable oil 1 medium onion, chopped 4 cloves garlic (medium), thinly sliced 2 fresh jalapeño peppers, seeded, veins removed, and chopped 1 (14-ounce) can stewed tomatoes 1 (8-ounce) can tomato sauce 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper, or to taste Chopped fresh cilantro Lime wedges 1. Prepare the tortilla strips and reserve. Then, put the beans, water, bay leaves, oregano, and cumin in a large pot and cook, covered, about 2 hours, or until very tender. Stir occasionally and add hot tap water to 1 inch above the beans if the beans show above the water level. 2. While the beans cook, heat the oil in a medium skillet and cook the onion, garlic, and jalapeños until softened, about 4 minutes. Add the mixture to the tender cooked beans along with the tomatoes, tomato sauce, salt, and pepper. Discard the bay leaves. 3. Blend the bean mixture in batches in a blender or food processor until smooth. Return the puréed soup to the pot and bring to a boil over medium heat, uncovered. Reduce heat to low and simmer 15 minutes, stirring frequently to blend the flavors. If the soup is too thick, add a little broth or water. To serve, divide the tortilla strips among individual soup bowls and ladle the hot soup into the bowls. Sprinkle with cilantro and pass the lime wedges at the table. The soup freezes well for 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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