Bean soup with chili
2 servings
50 minutes
Chili bean soup is a classic dish of Mexican cuisine, rich in the aromas of spices and fresh vegetables. Its roots trace back to the traditions of a people who value hearty and nutritious food. The thick consistency achieved by pureeing some ingredients gives the soup a velvety texture, while the beans make it nutritious and protein-rich. The spicy chili pepper adds zest, while tomatoes and carrots provide a hint of sweetness. Celery brings fresh herbal notes, and coriander or parsley completes the composition with an exquisite aroma. This soup is perfect for cold evenings when you want to warm up and enjoy a rich flavor or as a base for a Mexican feast accompanied by tortillas and lime. Simple ingredients come together in a dish that tells a story of warmth, hospitality, and love for culinary traditions.
1
Soak the beans overnight in cold water, then drain and place in a pot with water. Bring to a boil and cook for 10 minutes. Reduce the heat, cover, and simmer for about 2 hours until the beans are tender.
- Red beans: 175 g
- Water: 1.25 l
2
Finely chop the carrot, crush the garlic, clean the pepper from seeds and chop it finely. Add broth and prepared vegetables to the beans, bring to a boil, cover, and cook for another 30 minutes.
- Carrot: 175 g
- Onion: 1 piece
- Garlic: 2 cloves
- Red chili pepper: 0.5 piece
- Vegetable broth: 1 l
3
Take half of the vegetables from the pot along with a little broth and puree them in a blender or food processor.
- Carrot: 175 g
- Onion: 1 piece
- Garlic: 2 cloves
- Red chili pepper: 0.5 piece
4
Return the bean puree to the pot, add chopped and peeled tomatoes and finely sliced celery. Simmer for 10-15 minutes until the celery is soft, adding a little water or broth if necessary.
- Tomatoes: 2 pieces
- Celery stalk: 2 pieces
5
Salt and pepper the soup to taste and add chopped coriander or parsley.
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 1 tablespoon