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Salvadoran Bean Soup

Serves 6
Ready in 150 mins
Prep time 30 mins
Cooking time 120 mins
380 calories per serving


> 1 lb Chirilagua Dried Red Beans
> 8 1/2 cups water
> 2 cloves garlic, crushed
> 1/2 medium white onion
> 1 tbsp finely chopped coriander
> 1 tsp chopped onion
> 1 tsp chopped green chilies


> 1 cup MASECA corn flour
> 1 chicken stock cube
> 3/4 cup water
> 4 oz mozzarella cheese
> Oil to taste


Mix beans and water in a large saucepan. Bring to a boil.
Once the water is boiling, add onion and garlic, lower heat and simmer for 1 to 2 hours. Keep an eye on dish to make sure there is always enough water (add more if necessary or reduce heat).
Adjust the seasoning to taste once beans are fully cooked.
Separate the bean stock from the beans.
Using a hand blender, blend 2 cups of bean stock with two cups of beans, coriander, chopped onion, chilies, and oil if desired. Add the rest of the bean stock and bring to boil.


Dissolve the stock cube in water.
Mix the corn flour with the stock, until you get a thick dough.
Roll spoonfuls of the dough into flat circles, using hands or rolling pin. Place a small piece of cheese in the middle and form a small ball keeping the cheese in the middle.
Add the dumplings to the soup and simmer for 30 minutes or until the dumplings are fully cooked.


Serve the soup in a bowl, top with chopped coriander and Rio Grande Olanchito cream

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