Lifestyle Diets Vegetarian Vegetarian Dinner Vegetarian Soups Sopa Tarasca 3.5 (2) 1 Review This famous soup from the state of Michoacán in Western Mexico is often made with a base of pureed beans along with tomatoes and dried chiles, which bring a lot of the character to the dish. Here we use ancho chiles, which are sweet, earthy and relatively mild. You could also use pasillas, which have a heat level similar to anchos—or, if you like it hot, gaujillos, which also bring some smoky notes to the pot. By Lisa Holderness Brown Updated on November 16, 2025 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD See More Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 30 mins Additional Time: 7 hrs 15 mins Total Time: 7 hrs 45 mins Servings: 8 Yield: 12 cups Nutrition Profile: Nut-Free Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Fiber Vegan Vegetarian Egg-Free Low-Calorie Jump to Nutrition Facts With a base of pureed beans, this soup offers a satisfying blend of flavors.Pinto beans are high in fiber, supporting healthy digestion.Ancho chiles contribute a sweet, earthy flavor with mild spice. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 8 servings 1 pound dried pinto beans, soaked overnight 2 tablespoons neutral oil, such as canola or avocado 1 ½ cups diced onions 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon chili powder 6 cups water 3 dried ancho chiles (see Tip), stemmed and seeded 1 (28 ounce) can whole tomatoes 1 teaspoon salt ¼ teaspoon ground pepper 1 ripe avocado, sliced Crumbled queso fresco, lime wedges & tortilla chips for garnish Directions Drain and rinse beans. Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until tender, 3 to 5 minutes. Add garlic, cumin and chili powder; cook, stirring, for 30 seconds. Add the drained beans and water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the beans are tender, 1 to 1 1/2 hours. Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop. Add the chiles, tomatoes and their juice, salt and pepper to the beans. Puree the soup in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Serve topped with avocado and garnished with queso fresco, limes and tortilla chips, if desired. Tips Tip: Ancho chiles are dried poblanos--the glossy, dark green chiles traditionally used in chiles rellenos. Anchos have a fruity, moderately spicy and slightly smoky flavor. Originally appeared: EatingWell Magazine, Soup Cookbook Save Rate Print Nutrition Facts (per serving) 319 Calories 9g Fat 48g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 1/2 cups Calories 319 % Daily Value * Total Carbohydrate 48g 17% Dietary Fiber 14g 50% Total Sugars 5g Protein 15g 29% Total Fat 9g 11% Saturated Fat 1g 5% Vitamin A 1847IU 37% Vitamin C 21mg 24% Folate 336mcg 84% Sodium 433mg 19% Calcium 124mg 10% Iron 5mg 26% Magnesium 130mg 31% Potassium 1314mg 28% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.