About this recipe
Sopa de fideo con caldo de frijol is one of those comforting dishes that feels like home in every spoonful. It’s simple, economical, and deeply satisfying—especially if you already have leftover beans and their broth on hand, like frijoles de olla. Instead of using plain tomato broth like in the traditional fideo soup or the fideo soup with beans, this version swaps in bean broth (caldo de frijol) for extra depth, flavor, and a boost of protein.
This dish is a creative way to stretch a pot of beans into a whole new meal. You get the heartiness of sopa de frijol with the silky texture of toasted noodles—it’s cozy, humble, and full of flavor.
Why you’ll love this recipe
- Quick comfort food: Ready in about 25 minutes.
- Zero-waste cooking: Uses leftover bean broth, so nothing goes to waste.
- Healthy and filling: Packed with plant-based protein and fiber.
- Budget-friendly: Pantry ingredients like pasta, beans, and tomatoes.
Ingredient Notes
- Fideo noodles: Thin vermicelli-style Mexican pasta. If you can’t find them, break spaghetti into 1-inch pieces.
- Caldo de frijol (bean broth): The liquid leftover from cooking black beans or pinto beans.
- Onion & garlic
- Guajillo chile
- Vegetable Oil
How to Make Sopa de Fideo con Caldo de Frijol
- Toast the fideo. Don’t skip this step—it makes all the difference.
- Make the base. Blend guajillo chiles, onion, garlic, and a bit of bean broth until smooth.
- Cook the soup. Pour the mixture into the pot with the toasted fideo.
- Add broth. Stir in the bean broth. Bring to a gentle boil, then reduce the heat and simmer until the noodles are tender (about 10 minutes).
- Finish and serve.
Variations
- Spicy kick: Blend a chipotle pepper or a dried chile with the tomato base.
- Protein boost: Add chickpeas or lentils if you’re low on beans.
- Extra veggies: Diced zucchini, spinach, or carrots cook beautifully in this broth.
- Creamy version: Stir in a spoonful of cashew cream or crema before serving.
Home cook to home cook tips
- Make a big pot of beans at the start of the week—you’ll get both the beans and the broth for multiple meals like this.
- If your bean broth is too thick, thin it with a little water or vegetable stock.
- The noodles cook fast, so keep an eye on them; they should be tender but not mushy.
- Like with any sopa de fideo, the noodles absorb liquid as they sit. If reheating leftovers, add more bean broth or water.
If the soup thickens too much as it cools, add a little water or extra broth when reheating.
Sopa de Fideo con Caldo de Frijol
Equipment
- 1 Dutch Oven or soup pot
Ingredients
- 2 tablespoons vegetable oil or olive oil
- 200 g about 7 oz fideo pasta (or thin vermicelli broken into small pieces)
- 2 medium tomatoes chopped (or 1 cup canned tomatoes)
- ¼ medium white onion chopped
- 2 garlic cloves
- 4 cups bean broth caldo de frijol, from black or pinto beans
- 1 cup cooked beans optional, whole or slightly mashed
- 1 sprig of cilantro optional, for flavor
- Salt and pepper to taste
Instructions
- Blend the base: In a blender, combine tomatoes, onion, garlic, and ½ cup of bean broth. Blend until smooth.
- Toast the fideo: In a medium pot, heat the oil over medium heat. Add the fideo and stir frequently until golden brown, about 3–4 minutes.
- Add the sauce: Carefully pour in the blended tomato mixture. Cook for 3–4 minutes, stirring often, until it slightly thickens and deepens in color.
- Add the broth: Stir in the remaining bean broth and cilantro sprig. Bring to a gentle boil.
- Simmer: Reduce the heat and simmer for 10–12 minutes, or until the pasta is tender. If using cooked beans, stir them in during the last 5 minutes.
- Adjust and serve: Taste and season with salt and pepper. Serve hot with lime wedges on the side.
Notes
- Spicy kick: Blend in a chipotle chile or a roasted jalapeño with the tomato base.
- Creamier: Stir in a spoonful of crema or cashew cream just before serving.
- Home Cook Tips Always toast the fideo until golden brown — this step adds a nutty flavor that makes the soup taste authentic.
- Don’t throw away bean broth! Freeze it in containers so you always have a base ready for soups like this one.
- If the soup thickens too much as it cools, just add a little water or extra broth when reheating.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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