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Level: Moderate

Prep Time:

30 Minutes

Region:

Central America
V&V Products Used:
Queso Fresco Queso Fresco » Queso Rancherito® Queso *Rancherito® »
Supremo® Sour Cream Supremo® Sour Cream » Rancherito® Sour Cream *Rancherito® Sour Cream »
Chihuahua® Sour Cream Chihuahua® Sour Cream »

Salvadoran Red Bean Soup

This recipe is from
V&V Supremo®
Servings: 4-6

 

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.   

 

 

Ingredients


 

1 Tbsp vegetable oil

 

1/2 onion, diced

 

2  large cloves garlic, minced

 

1 medium green bell pepper, diced

 

2- cans (16 oz) red kidney beans, drained

 

2 cups beef broth

 

½ tsp. ground black pepper

 

5 slices bacon, fried and diced

 

1 cup V&V SUPREMO® CREMA SUPREMO®, CREMA RANCHERITO® or CREMA CHIHUAHUA® sour cream 

 

salt to taste

 

½ cup V&V SUPREMO® QUESO FRESCO or QUESO *RANCHERITO® cheese, crumbled

 

Preparation

  1. Preheat a saucepan over medium heat for 1 minute. Add oil, onion, garlic and green pepper. Saute for 5 minutes, stirring
  2. Place beans, beef broth and black pepper in blender. Blend well. Add puree to saucepan. Lower heat and simmer for 10 minutes, stirring ocasionally. Add bacon and sour cream, continue stirring and simmer for 5 more minutes. Add salt to taste.

 

SERVING: Ladle soup into the bowls and sprinkle cheese on top.

 

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