Tomato soup with beans
4 servings
60 minutes
Tomato soup with beans is a vibrant embodiment of Mexican cuisine, filled with rich flavors and spicy notes. Its history roots in traditional Mexican recipes where beans and tomatoes hold a prestigious place. The spiciness of chili peppers complements the sweet taste of plum-like tomatoes, while fresh thyme adds depth to the aroma. This dish is perfect for cozy family dinners or as a warming lunch on cool days. Its rich flavor pairs excellently with crispy tortillas or fresh bread, and the added apple cider vinegar gives it a tangy kick. The ease of preparation makes this soup accessible even for novice cooks, while its benefits—a protein and vitamin-rich composition—make it a valuable element of balanced nutrition.
1
Chop the onion, garlic, and chili pepper finely.
- Onion: 2 pieces
- Garlic: 1 clove
- Chili pepper: 1 piece
2
In a thick-bottomed pot, heat 2 tablespoons of olive oil, sauté onion, garlic, and chili, stirring, for 5-7 minutes.
- Onion: 2 pieces
- Garlic: 1 clove
- Chili pepper: 1 piece
3
Add tomato paste to the pot, stir, and fry for another minute.
- Tomato paste: 2 tablespoons
4
Add tomatoes, spices, water (broth), and bring the contents of the pot to a boil.
- Plum tomatoes in their own juice: 400 g
- Fresh thyme: 2 sprigs
- Water: 700 ml
5
Drain the beans in a colander, rinse them, and add to the boiling soup.
- Canned white beans: 1 jar
6
Reduce the heat and cook for 10-15 minutes.
7
At the end of cooking, add sugar, vinegar, and season with salt and pepper.
- Sugar: 1 tablespoon
- Apple cider vinegar: 1 tablespoon