Sopita De Frijoles
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A Note from Feedfeed
Sopita De Frijoles, a comforting bean soup with roots in Latin American cuisine, has been a staple for generations. This hearty recipe serves 4-6 and brings together the flavors of cannellini beans, aromatic spices, and plantain for a touch of sweetness.
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Recipe Card
ingredients
- 2 tablespoons avocado oil
- 1/2 yellow onion, diced
- 1/4 teaspoon cumin seed
- 1/2 teaspoon chili flakes
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 6 large garlic cloves, minced
- 1 teaspoon white wine vinegar
- 2 jalapeños, seeded and finely chopped
- 1/2 teaspoon smoked paprika
- 3 tomatoes, chopped into small cubes
- 1 large plantain, chopped into half quarters
- 4 (15 ounce) cans cannellini beans
- 32 ounces vegetable stock
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- Avocado, lime, cilantro or parsley, cashew queso, SIETE cassava, tortillas, vegan mozzarella cheese, for serving
Method
Step 1
Heat up a large pot to medium heat, add oil, then onions. Cook and stir for 4 minutes.
Step 2
Add the cumin seed, chili flakes, dried oregano, and bay leaf. Cook and stir for another 2 minutes.
Step 3
Add garlic and vinegar, cook and stir for 2 minutes.
Step 4
Add jalapeños, cook and stir for 2 minutes.
Step 5
Add smoked paprika, tomatoes, cook and stir for 2 minutes.
Step 6
Add plantains, beans, vegetable stock. Season to taste. Simmer for 10 minutes, covered.
Step 7
Make quesadillas by heating a pan, and adding a tortilla, queso, and another tortilla on top. Heat each side for about 3 minutes or until you see some brown spots on the tortilla.
Step 8
To serve, ladle the soup into bowls and garnish with avocado, SIETE cashew queso, lime juice, parsley or cilantro.