Sopa Tarasca

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.

mexican bean tomato soup in a bowl.

Sopa Tarasca

Sopa Tarasca is a Mexican version of tomato soup but with beans of course 🙂 This is the perfect recipe for those that 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”.

As a Mexican-American, I’ve had beans my entire life but had not tried this soup until recently. 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.

sopa tarasca in a mexican bowl with toppings.

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.

More Easy Plant-based Mexican Recipes:

Poblano Bean Soup

Chilaquiles Rojos

Pozole Rojo

Frijoles Charros

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sopa tarasca in a mexican bowl with toppings.

Sopa Tarasca


  • Author: Anna Rios
  • Prep Time: 15
  • Cook Time: 15
  • 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

Scale
  • 2 cups cooked beans (see above)
  • 4 Roma tomatoes
  • 1/2 onion
  • 23 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

  1. 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.
  2. 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.
  3. 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.
  4. 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!

  • Category: Soups
  • Method: Stove
  • Cuisine: Mexican

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