Equipment
* optional
Ingredients
Soup Base
- 30 ml olive oil
- 10 bacon, roughly chopped
- 500 g red onion, roughly chopped
- 1125 g tomato, roughly chopped
Seasoning and Liquids
- 12 g smoked paprika
- 3 star anise
- 5 g salt, to taste
- 2 g black pepper, freshly ground
- 1000 ml water
Finishing
- 400 g pinto beans, drained
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 581 kcal
- Protein
- 32 g
- Carbohydrates
- 59 g
- Fat
- 25 g
- Fiber
- 15 g
- Sugar
- 10 g
- Sodium
- 1265 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 45 mg
- Potassium
- 1782 mg
- Calcium
- 135 mg
- Iron
- 5.5 mg
- Magnesium
- 166 mg
- Phosphorus
- 565 mg
- Zinc
- 3.5 mg
- Vitamin A
- 133 mcg
- Vitamin C
- 36 mg
- Vitamin E
- 2.6 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.75 mg
- Riboflavin
- 0.34 mg
- Niacin
- 6.6 mg
- Folate
- 396 mcg
- Water
- 431 g
Sources: USDA FoodData Central
Method
Heat the olive oil in a large pan over moderate heat.
Add the chopped bacon and onions to the pan. Cook until the bacon develops color and the onions become translucent.
Add the roughly chopped tomatoes to the mixture.
Stir in the smoked paprika and star anise. Season the mixture with salt and freshly ground black pepper.
Pour 1000ml of water into the pan. Bring the liquid to a simmer, then cover and cook for 30 minutes, stirring every 10 minutes.
Add the drained pinto beans to the soup and continue cooking for 5 minutes.
Allow the soup to cool completely before dividing it into six freezer bags for storage.
Chef's Notes
- Remove the star anise pods before serving to avoid biting into them.
- For a creamier texture, partially blend the soup before adding the pinto beans.
Storage
Refrigerator: 96 hours — Store in an airtight container.
Freezer: 1 month — Divide into individual freezer bags for easier thawing.
Reheating: Thaw completely. Reheat in a saucepan over medium heat until reaching a vigorous boil (100°C/212°F).
Troubleshooting
Soup is too thin or watery
Cause: High water content in fresh tomatoes or insufficient reduction
Fix: Mash a small portion of the pinto beans against the side of the pot to release starches and thicken the liquid
Prevention: Simmer the soup without a lid for the final 10 minutes of cooking
Cultural Context
This hearty tomato soup draws inspiration from classic American comfort food, often associated with simple, satisfying meals. The addition of bacon and beans gives it a rustic, down-home feel, making it a perfect dish for cooler weather or a casual gathering.
