Salvadoran Kidney Bean Soup Recipe
Photo: Kidney Bean Soup
Although other beans are utilized, kidney beans are quite popular for soups and other preparations in El Salvador. This satisfying soup is enriched by our fresh cheese and sour cream, and is as easy to create as it is tasty.
Fall is here, V&V Supremo; one of the nation’s oldest family-run Hispanic food business, wants to share some authentic recipes to ease into the colder weather!
Salvadoran Kidney Bean Soup
1 tbsp. corn oil
1 medium onion, diced
2 large cloves garlic, minced
1 medium green bell pepper, diced
2 16 oz. cans of dark kidney beans, drained
2 cups beef broth
½ tsp. ground black pepper
5 slices bacon, fried and diced
1 cup sour cream
½ cup queso fresco cheese, crumbled
- 1. Place saucepan over medium heat. Add oil, onion, garlic and green pepper. Cook, stirring for 10 minutes.
- 2. Place beans, broth and black pepper in blender-blend well. Add puree to saucepan. Lower heat and simmer for 20 minutes. Add bacon and sour cream, continue to simmer for 10 more minutes, add salt to taste.
Ladle soup into 4 bowls and sprinkle queso fresco on top.
Yields 4 servings