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Copy LinkSlow Cooker Sopa Tarasca
Servings: 6
Total Time: 8 hours 30 minutes
Ingredients
1 pound dried pinto beans, rinsed thoroughly
10 cups water
salt & pepper
3 Roma tomatoes, chopped
1 yellow onion, chopped
4 garlic cloves, chopped
1 TBSP fresh lemon juice
2 TBSP chili powder
1 TBSP ground cumin
OPTIONAL TOPPINGS:
sour cream
freshly chopped cilantro
sliced avocado
lime wedges
crumbled cheese such as queso fresco
tortilla chips
Directions
1. Place the beans, water, 1/2 tsp salt, and 1/4 tsp pepper in a 6-quart slow cooker. Stir to combine then place the lid on the slow cooker and cook on LOW for 8 hours.
2. Drain the beans in a colander over a large pot, reserving the liquid.
3. Return the beans to the slow cooker and stir in the tomatoes, onion, garlic, lemon juice, chili powder, cumin, and 1/2 tsp salt. Pour in some of the reserved liquid and use an immersion blender, or a stand blender in batches, to puree the soup. Continue to stir in the reserved liquid a little bit at a time until you reach a desired consistency, the soup shouldn't be too thick or too thin.
4. Taste the soup and season with extra salt & pepper if necessary.
5. Ladle soup into a bowl and garnish with your choice the toppings.
2. Drain the beans in a colander over a large pot, reserving the liquid.
3. Return the beans to the slow cooker and stir in the tomatoes, onion, garlic, lemon juice, chili powder, cumin, and 1/2 tsp salt. Pour in some of the reserved liquid and use an immersion blender, or a stand blender in batches, to puree the soup. Continue to stir in the reserved liquid a little bit at a time until you reach a desired consistency, the soup shouldn't be too thick or too thin.
4. Taste the soup and season with extra salt & pepper if necessary.
5. Ladle soup into a bowl and garnish with your choice the toppings.
