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Salvadoran Bean Soup Recipe

Salvadoran Bean Soup Recipe

Welcome to the Salvadoran Bean Soup Recipe. Salvadoran Bean Soup is a comforting and hearty soup made with red beans, vegetables, and flavorful seasonings, cherished in Salvadoran homes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Salvadoran
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups red beans cooked
  • 4 cups water or vegetable broth
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 large tomato chopped
  • 1 medium bell pepper chopped
  • 1 medium carrot sliced
  • 2 tablespoons fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon cumin
  • 1 tablespoon oil

Equipment

  • Large pot
  • Stirring spoon
  • Chopping board
  • Knife
  • Ladle
  • Blender (optional)

Method
 

Step 1: Sauté the Aromatics
  1. Warm oil in a big pot over medium heat. Add the chopped onions, garlic, and bell pepper. Sauté for about 4–5 minutes until they turn soft and fragrant.
    Salvadoran Bean Soup Recipe
Step 2: Add Tomatoes and Carrots
  1. Add chopped tomatoes and sliced carrots to the pot. Cook for another 3–4 minutes to release their flavor.
    Salvadoran Bean Soup Recipe
Step 3: Pour in Beans and Liquid
  1. Add the cooked red beans along with the vegetable broth or water. Stir well to combine all the ingredients.
    Salvadoran Bean Soup Recipe
Step 4: Season and Simmer
  1. Add cumin, salt, and black pepper. Bring the soup to a boil, then lower the heat and let it simmer uncovered for 30 minutes until the vegetables are tender.
    Salvadoran Bean Soup Recipe
Step 5: Blend for Texture (Optional)
  1. If you like a creamier texture, blend half of the soup and mix it back into the pot. This step is optional but adds richness.
    Salvadoran Bean Soup Recipe
Step 6: Garnish and Serve
  1. Stir in fresh cilantro. Enjoy it warm alongside rice or tortillas.
    Salvadoran Bean Soup Recipe

Notes

Keep any extra Salvadoran Bean Soup in a sealed container in the fridge for as long as 4 days. To reheat, simply warm it on the stovetop over medium heat until hot.