Sopa De Frijol Pinto Bean Soup Recipes

SOPA DE FRIJOLES CON HUEVOS (BEAN AND EGG SOUP)

Sopa De Frijoles Con Huevos (Bean and Egg Soup) image

This recipe is very simple and budget friendly. Many of the basic kitchen staples used in many central american countries are included in this recipe. During cold winter months, I always use this recipe as a back up in case I get stumped as to what to make for lunch or dinner

Provided by Chef Sarita in Aust

Categories Beans

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

6 large eggs
2 cups of cooked pinto beans
cilantro, a couple of sprigs
1/4 cup chopped green bell pepper
1/4 cup chopped white onion
1 jalapeno, cut down the middle and seeded
1 cube chicken bouillon or 1 tablespoon powder chicken bouillon
1/2 tablespoon cooking oil
salt
pepper
Tabasco sauce, a couple of shakes (optional)
1 1/2 cups cooked white rice
3 -4 cups water

Steps:

In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.

Nutrition Facts : Calories 459.3, Fat 12.9, SaturatedFat 3.7, Cholesterol 372, Sodium 473.4, Carbohydrate 59.6, Fiber 11.1, Sugar 2, Protein 25.6

SOPA DE FRIJOL - PINTO BEAN SOUP

Sopa De Frijol - Pinto Bean Soup image

This simple and purely delicious bean soup comes from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time.

Provided by Molly53

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup pinto beans
2 cups water
2 ounces bacon or 2 ounces ham
1/4 cup onion, peeled and chopped
salt and pepper, to taste
chopped peanuts (optional)

Steps:

Cover beans with water and soak overnight; drain and discard water.
Place beans in a pot and add two cups water.
Cook until tender and mash.
Brown salt pork and add to bean pulp.
Brown onion in pork fat; add to soup.
Thin soup with water to desired consistency, season with salt and pepper, and serve very hot.
Variation** Brown sliced onions, arrange on toast, pour the soup over the top and sprinkle with grated cheddar cheese.

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