Satisfy Your Hunger with Hearty Bean and Egg Soup
Looking for a hearty and wholesome soup to warm you up on a chilly night? Look no further than Sopa De Frijoles Con Huevos, also known as Bean and Egg Soup. This simple yet satisfying recipe is a staple in many Central American countries, including Honduras, where it is commonly enjoyed as a traditional meal.
If you are on a budget and looking for an easy Mexican dish to try out, this bean soup recipe is perfect for you. With many basic kitchen staples, such as pinto beans, olive oil, and eggs, getting started has never been easier. Even better, it is a friendly recipe that can be adapted to your taste preferences and dietary restrictions.
But don’t let its simplicity fool you – this soup packs a flavorful punch. With hints of cilantro, green bell pepper, chicken bouillon, and Tabasco sauce, every spoonful bursts with delicious flavors that will leave you craving more. Plus, the addition of cooked white rice makes it even more hearty and filling.
So why settle for store-bought soups when you can whip up your own budget-friendly and tasty Bean and Egg Soup? Follow along with this recipe how-to to create your very own pot of comfort food in no time.
Why You’ll Love This Recipe
Do you love a good soup that warms your soul and fills your belly? If yes, then this Sopa de Frijoles Con Huevos (Bean and Egg Soup) recipe is perfect for you.
There are many reasons why you’ll love this recipe.
Firstly, it is a simple budget-friendly dish that uses many basic kitchen staples. The most important ingredient in this dish is the cooked beans. You can easily use pinto beans or black beans. These beans are a staple ingredient used in many Central American countries, and they give the soup a unique flavor that will delight your taste buds.
Secondly, it is an easy-to-make recipe that doesn’t require advanced cooking skills. You only need about 30 minutes to prepare and cook the soup. So, even if you’re a beginner in the kitchen, you can easily impress your loved ones with this flavorful soup.
Thirdly, this recipe is versatile and can be customized to fit your preferences. You can add more vegetables like green bell pepper or chile colorado to the pot to make it healthier. For those who crave some heat in their dishes, try adding a few drops of Tabasco sauce to enhance the flavor.
Lastly, this soup is rich in protein from both the beans and eggs. It’s an excellent option for those looking for a high-protein meal that fills them up for several hours.
In summary, if you’re looking for a delicious and easy-to-make soup recipe that uses budget-friendly ingredients, then this Sopa de Frijoles Con Huevos (Bean and Egg Soup) is perfect for you. Try it today, and I guarantee you’ll love every spoonful!
Ingredient List
Ingredients:
We invite you to explore the vibrant flavors of Latin America with this Sopa De Frijoles Con Huevos Recipe. This simple and budget-friendly recipe mainly includes many basic kitchen staples that are commonly used in many central American countries, such as pinto beans, eggs, cooked white rice, and chicken bouillon. You can easily shop for these ingredients at your local grocery store or online. However, if you can’t find some of these ingredients, we’ve got you covered with recommended substitutions and variations later in the article.
To make this delicious Bean and Egg Soup, you will need the following ingredients:
- 2 tablespoons of Olive oil
- 1 cup of chopped Green Bell Pepper
- 1 Chicken Bouillon Cube
- 4 cups of Water
- 2 cups of Cooked Pinto Beans (or any canned black or red beans)
- ½ teaspoon of Salt
- A pinch of Pepper
- 2 Eggs
- 1 tablespoon of Cilantro
- Optional toppings: Tabasco sauce, cooked white Rice
Make sure to prepare and measure all your ingredients correctly before you start cooking for the perfect result!
The Recipe How-To
After gathering and preparing all the ingredients, it’s time to start cooking! Follow these simple steps to create a delicious and hearty sopa de frijoles con huevos in no time.
Step 1: Prepare the Beans
Start by draining the cooked pinto or black beans from their liquid. If using canned beans, rinse thoroughly under cold water. Set aside 1/4 cup of the bean liquid for later use.
Step 2: Sauté Vegetables
In a large pot over medium heat, add olive oil and sauté chopped onion, green bell pepper, and garlic until the onion is translucent. Add diced chile Colorado (a type of Mexican chili pepper) and cook for an additional minute.
Step 3: Add Beans and Broth
Add beans, chicken or vegetable broth, reserved bean liquid (if using), cooked white rice, cilantro, and diced potatoes. Bring to a boil then reduce heat to medium-low and simmer for 20-30 minutes or until potatoes are tender.
Step 4: Poach Eggs
Crack 2 eggs into the soup mixture and let simmer for approximately 5 minutes or until cooked to your desired consistency.
Step 5: Serve
Serve hot with Tabasco sauce, salt, pepper, and additional cilantro if desired. Great sides include warm tortillas or crusty bread.
This recipe is versatile and can be tailored to your specific tastes. For a vegetarian option, substitute chicken broth with vegetable broth or water. To make it spicier, add more chile Colorado or hot sauce. For a heartier meal, add fried beef strips (con carne) or fried eggs (huevos fritos).
Enjoy this classic Central American soup, a staple in many Honduran and Nicaraguan households.
Substitutions and Variations
When it comes to cooking, there’s always room for experimentation and customization. This recipe is no exception, and there are a few substitutions and variations that you can make to create your own spin on the classic Sopa de Frijoles Con Huevos.
Firstly, you can switch up the beans used in this soup. While Pinto beans are the traditional choice, you can also try using black beans or even fava beans for a unique twist. If you’re feeling particularly adventurous, you could even try a combination of different beans.
For those who prefer a vegetarian version of this soup, leave out the chicken bouillon and replace it with vegetable broth or chicken-flavored seitan. Alternatively, you can add more vegetables such as diced tomatoes or corn to your liking.
If you like your food spicy, consider adding some chopped jalapeño peppersor cayenne pepper to the mix. Tabasco sauce also makes a great addition for a fiery kick.
For those who want to reduce the amount of carbohydrate intake, try substituting the cooked white rice with cauliflower rice or no rice at all. This will give the soup a slightly different texture and flavor but would still be delicious.
Lastly, many toppings go well with this dish; avocado slices, shredded cheese, sour cream or chives always add an extra dimension of flavor!
Don’t be afraid to experiment with different flavors and textures. You never know what exciting results might come out of trying something new.
Serving and Pairing
Now that you’ve tasted the delicious Bean and Egg Soup, let’s talk about some serving and pairing options to take this dish to the next level.
This hearty soup can be served as a main dish, accompanied by a slice of bread, crackers or tortilla chips. For a more filling meal, serve it over cooked white rice or with a side of potatoes. The soup’s rich texture and flavors make it perfect for cold weather and cozy nights in.
If you want to add some freshness and color to your meal, sprinkle some chopped cilantro or green onions on top of the soup. A dollop of sour cream or a drizzle of olive oil can also enhance the soup’s creamy and savory taste.
For a complete Central American-inspired feast, pair your bean soup with some classic sides such as fried plantains or pico de gallo. The soup also pairs well with traditional meat dishes like carne asada or beef soup.
A nice glass of red wine or cold beer can complement this hearty meal perfectly as well.
No matter how you choose to serve or pair it, Sopa De Frijoles Con Huevos will always be a popular and satisfying choice made from simple ingredients that create big flavor!
Make-Ahead, Storing and Reheating
This Sopa De Frijoles Con Huevos recipe is an excellent candidate for meal prep and can easily handle reheating. You can make it ahead of time to save some precious minutes during a busy weeknight. After being stored in the refrigerator, this soup retains its deliciousness and will taste just as good as freshly made when reheated.
To make things easier, you can separate the bean soup from the eggs while storing. It will be more convenient to reheat them separately as each component has different optimal temperatures for reheating.
Alternatively, if you prefer to store the bean soup with the eggs, leave the eggs poached or fry them before serving to achieve that perfect crunchy texture. This will ensure your egg does not break down during storage.
When it comes to reheating, I recommend that you reheat this soup on low heat, stirring occasionally until warmed through. Slowly heating up this recipe allows all of its flavors to come together nicely.
One final tip is about storing cooked white rice. Cooked rice stores well in the fridge for up to five days and can be easily prepared and added to this soup when ready to serve. If you have a large family, increase the amount of cooked rice you store, so everyone can add extra portions to their own bowls.
Remember, investing a little bit of extra time while preparing and storing can make reheating this Sopa De Frijoles Con Huevos recipe a simple yet delicious task that you will love!
Tips for Perfect Results
To achieve the perfect sopa de frijoles con huevos, the correct technique is essential. Here are some tips to ensure that your dish turns out exceptional.
Firstly, make sure you adjust the seasoning to your liking. Taste the broth while it simmers and adjust accordingly until you achieve the desired flavor. Don’t be afraid to add some salt, pepper, or Tabasco sauce to create a more robust taste.
Additionally, it is crucial to cook your beans properly to obtain a tender texture. If you use canned beans, drain them before using them in your soup. To cook dried beans, soak them first overnight and then pressure cook them for about 20-25 minutes to let them release their full natural flavors and seasoning.
Another pro tip is to poach your eggs separately instead of directly adding them to the soup. Once they are cooked, place them on top of each bowl of soup immediately before serving. This way, you can ensure that they will not overcook or break apart while cooking with vegetables in the broth.
In addition, if you enjoy some crunch in your soup, try adding some green bell pepper or cilantro leaves as a garnish after the soup finishes cooking. You can also squeeze some lime juice into each bowl of soup before serving for added freshness and tanginess.
Lastly, one of the secrets of the traditional sopa de frijoles con huevos recipes is preparing this dish with common ingredients found in many Central American countries’ pantries. Using chicken bouillon or broth instead of water adds an extra layer of flavor and depth to this delicacy.
By following these tips, you can recreate an authentic and flavorful version of sopa de frijoles con huevos that will delight everyone at your table!
FAQ
As with any recipe, it’s natural to have questions that might not be covered in the initial instructions. In this section, I’ve compiled some common inquiries surrounding Sopa De Frijoles Con Huevos (Bean and Egg Soup) based on my experience making this dish. So, take a quick look and see if any of your doubts are addressed.
What is sopa de frijoles made of?
In Brazil, Sopa de Frijoles is a soup made using the flavorful broth that remains after cooking red beans. The soup’s texture is made thicker by incorporating a portion of the cooked beans and blending them with the broth.
Can we put egg in soup?
A little trick to add some extra oomph to your soup is using an egg to give it some depth. Once you’ve taken your broth off the heat, quickly break an egg into the piping hot liquid and stir it around gently. The egg will cook slowly and absorb all the scrumptious flavors from your soup’s ingredients, creating a pleasantly filling and luscious texture to your broth.
Bottom Line
In conclusion, Sopa De Frijoles Con Huevos, or Bean and Egg Soup, is a tasty and hearty dish that is perfect for any occasion. This recipe is simple to follow and budget-friendly, making it a great option for anyone in search of a filling meal on a tight budget. By using basic kitchen staples and ingredients that are commonly used in many Central American countries, you can transport your taste buds to a world of delicious flavors.
Whether you are a fan of bean soup, egg soup or both, this recipe has got you covered. You can even experiment with different types of beans such as pinto beans or black beans for a unique twist on the classic dish. By following the recipe’s tips and recommendations for perfect results, you are sure to impress your friends and family with your cooking skills.
So, what are you waiting for? Try out this Sopa De Frijoles Con Huevos recipe today and experience the deliciousness of this traditional dish from Honduras. With its warm and comforting flavors, it’s no wonder why this dish has become so popular across the globe. Trust us, one spoonful of this soup and you’ll be hooked!
Sopa De Frijoles Con Huevos (Bean and Egg Soup) Recipe
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
Instructions
- 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.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.