Somewhat Tarascan bean soup from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo (page 72) by Steve Sando and Vanessa Barrington

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other cranberry beans for October beans.

  • clkandel on November 14, 2025

    Excellent! The toasted anchoes really add a wonderful flavor. Since it wasn't tomato season, I used canned and skipped the roasting step.

  • patioweather on April 14, 2024

    This is a fantastic soup that I could make everyday. Takes about fifteen minutes because everything is blended. I didn't make the toppings, but served with crispy tortilla strips. Unlike most soups, this recipe makes a reasonable amount, so I would double it if feeding a crowd.

  • fractal on January 05, 2021

    So good. Also skipped the roasting to make easier.

  • deboChicago on July 03, 2020

    So delicious.

  • michalow on January 01, 2013

    Wow, this is so much better than the sum of its parts. Also nice with a bit of mint. 2023 update: delicious with the whipple beans that RG now sells.

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