I know that summer is upon us, but I couldn't help but share this *delicious* and cozy soup recipe. Taught to me by my mom, this is a traditional Honduran bean soup that will surely warm you right up on a cool or rainy day (or any day you need some extra comfort 😊).
I love this recipe for several reasons. First, it's jam-packed with flavor and consistently leaves me satisfied. Second, I grew up on it! My mom always made this soup recipe for my family, so now it tastes like nostalgia. Finally, Honduran bean soup connects me to my Honduran roots and my mother's culture. Hispanic food has always been a staple in my life, and I value this soup's additional tie to my background. This is just another example of food being more than physical fuel, right?!
It seems complicated, but this soup recipe comprises a short list of simple ingredients you likely already have. So if you're ready to get cooking, grab your soup pot and keep scrolling for the full recipe! 🥣
Want to see this dish in action? Check out this short reel on my Instagram.
P.S. Do you struggle with feeling guilt and shame after eating? 😞 You're not alone; I know how torturous it can be. Know that it doesn't have to be that way. Check out Ry's new blog post on addressing this shame and ending the food guilt once and for all!
P.P.S. It can be hard to stay strong and continue to prioritize recovery. Especially now that it's summer, the shorts, bathing suits, etc have all arrived. If you're looking for a community to motivate, support, and connect with, check out Ry's free support group and find your safe space!
Delicious Traditional Honduran Bean Soup Recipe
Taught to me by my mom, this is a traditional Honduran bean soup that will surely warm you right up on a cool or rainy day (or any day you need some extra comfort 😊). It seems complicated, but this soup recipe comprises a short list of simple ingredients you likely already have!
- dice your onion, bell peppers, and optional jalapeño
- add them all to a pot with a bit of olive oil and sauté until soft and onions are translucent (about 5 minutes)
- season with salt, pepper, and cumin, and sauté for 3-4 more minutes
- add your can of kidney beans and sauté for a few more minutes
- add in your vegetable broth and simmer for 10 min on medium heat
- stir occasionally and allow the broth to come to a boil
- once boiling, use an immersion blender to pulse soup until everything is well-blended
- simmer until the soup thickens while stirring occasionally (this takes about 15-20 min)
- serve soup over white rice and with soft-boiled eggs
- garnish with chopped parsley and enjoy!