Sopa Tarasca is a comforting and low-effort bean soup recipe that requires a few basic ingredients and about 20 minutes of time. This soup is high in protein and the perfect way to create a whole new dish with beans.
Sopa Tarasca (Purépecha)
Sopa Tarasca is a Mexican version of tomato soup but with beans of course 🙂 This is the perfect recipe for those who want a new way to make beans. It uses some of the most common ingredients for Mexican cooking: beans, tomatoes, onion, garlic, and chili peppers. Sopa Tarasca is from Patzcuaro Michoacan Mexico and was named in honor of the indigenous people, the Purepecha also known as the “Tarascan”. However, the term “tarascan/tarasco/a” is known to be a derogatory name used by the Spanish. When referring to the people, please always use Purépecha to refer to them.
As a Mexican-American, and my parents are from Purepero Michoacan. The Purépecha are my ancestors yet I did not get to try this soup until recently I was in my 20’s. I can say with confidence that this soup takes beans to a whole new level. Even though it uses some of the same basic ingredients we use in Mexican cuisine, this soup really does taste amazing and is completely different than what I’m used to.
How to make Sopa Tarasca
Pan-fry the tomatoes, onion, garlic, and chili.
I like to use a bit of avocado oil to give it a good flavor. If you have some salsa macha lying around I highly recommend using that to pan-fry these.
Add pan-fried veggies to a blender along with beans, broth, salt, and pepper.
I like to add about 2 cups of vegetable broth to achieve a creamy textured soup. You can start by adding 2 cups and you can always add more after simmering it in the pot.
Pour the soup into a pot to simmer.
Simmer for about 10 minutes or until it becomes a nice golden color.
Serve in a bowl and add your favorite toppings
I recommend topping it off with my vegan sour cream. It adds a great balance of flavors and it looks incredibly pretty! I like to make it around el Dia de los Muertos or Halloween as a festive and cozy soup. To make the design below just add sour cream in the shape of a swirl, then use a toothpick to draw lines connecting each swirl from the inside out to make this pretty design:
I recommend topping it with crispy tortilla strips, poblano strips, and queso fresco. I also love adding salsa macha for extra spicy flavor!
Tips and Substitute ideas:
- Beans: This soup is typically made with pinto beans. However, I always choose Mayocoba beans (also known and Peruvian beans or frijoles peruanos) because I like the taste and texture much better than pinto beans. I have also heard from some of my patients that they experience less bloating and gas with Mayocoba beans. Click here for my homemade beans recipe (frijoles de la olla).
- Tomatoes: I use Roma tomatoes but feel free to use whatever tomato is most accessible for you.
- Onion: White onion or sweet yellow onion both work great.
- Garlic: Use fresh garlic cloves since you will be roasting them along with the tomatoes and onion.
- Chile guajillo: I add this for more flavor so I do recommend adding it. You can add any chili pepper of your choice. Some good ones to add are chipotle, guajillo, ancho, arbol. It all depends on your tastebuds and how spicy you like it. The Chile I added is not spicy but adds a good amount of flavor. You can also add a fresh Chile like Serrano or jalapeño.
- Broth: I like to use Better than Bouillon Vegetable paste and dilute it in water to make my own broth. Knorr also has a vegan bouillon option that is also perfect for this recipe.
Keeping my culture alive with Sopa Tarasca
Let’s keep our ancestors alive by learning about their culture, food, music, dances, and more. If you’re not sure who your ancestors start connecting with your family and ask questions or get a DNA test to learn more. Here you will find a list of most indigenous Mexican tribes based on geography!
Celebrate indigenous people with Sopa Tarasca! Save this recipe and share it with a loved one.
More Easy Plant-based Mexican Recipes:
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Sopa Tarasca
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Diet: Vegan
Description
Sopa Tarasca is a comforting and low-effort bean soup recipe that requires a few basic ingredients and about 20 minutes of time. This soup is high in protein and the perfect way to create a whole new dish with beans.
Ingredients
- 2 cups cooked beans (see above)
- 4 Roma tomatoes
- ½ onion
- 2–3 garlic cloves
- 1 chile guajillo, dried
- 2 cups vegetable broth (see above)
- 1 tbsp oil
- Salt and pepper to taste
Toppings:
- Poblano pepper, roasted, peeled and cut into strips
- Tortilla strips or tortilla chips
- Cilantro
- Vegan sour cream
- Queso fresco
Instructions
- Turn a griddle on medium-high heat and roast tomatoes, onion, and garlic until all sides are charred. Alternatively, roast in the oven or air fryer at 400F for 12-15 minutes or until they have a charred color to them.
- Roast guajillo pepper for 30 seconds on each side, de-stem, and deseed, and add to a blender along with the roasted tomatoes, onion, garlic, beans, and broth.
- Turn a large pot on medium heat and add oil. Slowly pour in your bean-tomato puree, season with salt, and pepper, and simmer for 5-10 minutes.
- Taste and adjust seasonings as needed. Serve immediately and top off with vegan sour cream, poblano pepper strips, tortilla strips, and whatever else you desire 🙂 ENJOY!
- Prep Time: 15
- Cook Time: 15
- Category: Soups
- Method: Stove
- Cuisine: Mexican
This recipe is full of Mexican culture, one of my favorites!
One of the most comforting soups! so good 10/10 recommend!
I was very impressed with the recipe. Will definitely make again!