Sopa Tarasca (Black Bean & Tomato Soup, with Bacon!)
This rich and unusual soup is made with bacon, tomatoes, chicken stock, and black beans. I use canned tomatoes, but you could certainly use fresh tomatoes. If you like spicey soup, you could even add a jalapeno or two! *As an Amazon Associate I earn from qualifying purchases. This recipe is inspired by Pioneering The Simple Life recipe. I have only modified it slightly!
Equipment
- blender or food processor recommended
- Dutch oven or heavy bottomed large (4-6 qt) pot OR
- Instant Pot or at least 6 quart pressure cooker
Ingredients
- 4 slices bacon Uncooked, not the extra thin bacon, you'll need about 4 tbsp of bacon fat after cooking it
- 4 tbsp bacon fat (From the cooked bacon)
- 2 cups diced tomatoes Or any can of diced or stewed tomatoes. At least 12-16 oz recommended. I always use either San Marzanos or these Fire Roasted tomatoes.
- 1 garlic clove 1 large or 2 small.
- ½ Cup red onion Chopped, 1/4 - 1/2 cup. Yellow or sweet onion will work fine.
- 2 tbsp tomato paste I like San Marzano or Cento tomato paste.
- 2 cups chicken broth About 2 cups (home made is the best!) you could use ham stock/broth, or just water if necessary.
- 1 tbsp turmeric Optional
- 3 cups black bean broth A little more or less is fine. If you are using canned beans, I recommend reserving some beans and pureeing the rest with the juice. Save some whole beans to add later for texture. I estimate it will take 3 cans of beans to get enough broth.
- 1 cup water
- 1 cup black beans Cooked, optional, but I liked having some whole beans for texture.)
- ¼ cup cilantro Optional, chopped.
- salt and pepper To taste.
Instructions
- Cook the bacon until crisp in your soup or Instant Pot. *Leave the bacon fat in the pot. You should have about 4 tbsp. Set the cooked bacon aside for garnish.
- Puree the tomatoes, onion and garlic in the blender or food processor, or smash it up really well!
- To the hot bacon fat, add the tomato paste and the pureed tomato mixture. Cook over medium high heat and stir constantly until cooked thoroughly. It should be thick and a brick color and the onion cooked thoroughly.
- Stir in at least 3 cups of black bean juice (reserved from cooking dried beans, or from canned beans that you have pureed)
- Stir in turmeric.
- Stir in the broth, water and black beans.
- Continue stirring occasionally and simmer for about 10 minutes or until it's thickened slightly. Adjust for salt and pepper if needed.
- Serve immediately with bacon crumbled on top. I recommend garnishing with cilantro, red pepper flakes and sour cream!
Notes
I hope you'll try this recipe, you'll be amazed at the unusual flavor the tomato and bacon give this bean soup! If you love this recipe, try my Instant Pot Spinach and Meatballs!
I love hearing your feedback, in fact, your comments and ratings keep me motivated and help me provide more recipes that you'll be sure to love!
NOTE: The recipe plugin estimated the nutritional value using 3 cups of canned beans - I couldn't find nutritional data for "bean juice".
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Nutrition
Calories: 292kcalCarbohydrates: 28gProtein: 11gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 19mgSodium: 782mgPotassium: 711mgFiber: 10gSugar: 3gVitamin A: 232IUVitamin C: 18mgCalcium: 77mgIron: 4mg
Tried this recipe?Let us know how it was!