Hispanic Three Beans Soup
Hispanic Three Beans Soup

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hispanic three beans soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Be the first to review this recipe. Quick and easy soup recipe that also freezes wonderfully. Make a double batch and freeze individual portions for quick lunches.

Hispanic Three Beans Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Hispanic Three Beans Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook hispanic three beans soup using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Hispanic Three Beans Soup:
  1. Get 1 can Black beans
  2. Prepare 1 can Red Kidney beans
  3. Prepare 1 can Roman beans
  4. Prepare 1 fresh tomato
  5. Prepare 1 Medium red onion
  6. Make ready 1 Chicken broth cube
  7. Get Ground Black peppers
  8. Prepare Salt
  9. Prepare Red peppers flacks
  10. Get Oil
  11. Take 1/2 lb. Of Cooked ham
  12. Get Garlic paste
  13. Get Homemade Sofrito
  14. Prepare 1 pack Sazon Goya
  15. Take 45 oz. Of water

Salsa, cumin and chili powder gave it plenty of flavor while several canned items make it fast to throw together on busy nights. —Joni Voit Champlin, Minnesota. Contest-Winning Three-Bean Soup Recipe photo by Taste of Home. This Mexican bean soup is packed with healthy veggies, loads of warm spices and lots of nourishing protein and fibre packed beans. BUT, it's also really quick and easy.

Steps to make Hispanic Three Beans Soup:
  1. Rinse and dry each beans and place them all on a container.
  2. Diced the ham, tomato and the onion and place them on separate containers.
  3. In the saucepan, add 2 spoonful of oil and put it on medium fire.
  4. When the oil is ready place the diced ham and the block of chicken broth on the saucepan.
  5. Mixed well until the ham is brownish colored. Then add the onion and a spoonful of garlic paste. Mixed well.
  6. Then add the fresh diced tomato into the saucepan. Then stir it again.
  7. Next, add 45 oz. of water. Then add a pinch of salt, black pepper, and red peppers flecks (to give the soup a little kick). Mixed well. Wait until boiled.
  8. This is optional but test the soup to see if you need to add more salt and/or black pepper.
  9. Next, while its boiling add a spoonful of homemade Sofrito and one package of Sazon Goya. Then stir.
  10. If you want, you can eat the soup with either a piece of bread or some tostones.

It's full of tasty Mexican flavors, in a bowl of delicious nourishment. I adore soups at this time of year. The other main ingredient in this Mexican bean soup recipe is yellow onion, which is also one of the cheaper things you can buy at the grocery store. You'll also need some chicken broth (super cheap if you make your own from chicken scraps!), garlic, salt, pepper, vegetable oil, and a little bit of cayenne pepper and cumin. Partially cover; reduce heat to medium-low.

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