Sopa de Fideo con Caldo de Frijol
This is a wonderfully comforting soup that takes your basic sopa de fideo and gives it a delicious twist by simmering it in that rich, flavorful bean broth (caldo de frijol) you might have left over from cooking beans. It’s the kind of recipe that turns simple pantry staples into something really special.
4 persons
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.