Sopa de Frijoles (Bean Soup)

Serves     4-6


8 oz. bacon, cooked until crisp and broken into

small pieces, divided

2T oil or bacon fat or a combination

1 large onion, diced

3 large cloves garlic, minced

1 small sweet red pepper OR jalapeno, or both, seeded and diced – your choice

2‐15 oz. cans red kidney beans, drained

2c low‐sodium beef broth

½ t ground black pepper

¾ c sour cream, preferably full‐fat

Salt to taste

Queso Fresco or feta cheese, crumbled

Cilantro or parsley, minced


Heat oil in a large heavy pot over medium heat. Add onion and cook 10 minutes, stirring occasionally. Add garlic and peppers and cook another 6 minutes, stirring. Place beans, broth, half of bacon and black pepper in blender and puree. Add puree to pot, stir well and reduce heat. Simmer over low heat for 20 minutes. Add the rest of the bacon bits and the sour cream and stir well. Heat through. Add salt to taste if needed. Serve hot in soup bowls with a sprinkling of queso fresco or feta cheese and some parsley or cilantro.

El Salvador

Notes and Instructions

Adapted from

A perfect, simple winter soup! Rich and delicious and pink ( for Valentine’s Day), even those of you out there who don’t think you like beans will love this!