Soup of the Americas Recipe
Soup of the Americas
Total time: 30 to 60 minutes

Preparation time: a few minutes
Cooking time: 40 minutes

Difficulty: Easy
Chef's Note

Look at the instructions on the package of tapioca that you buy. Some tapioca requires overnight soaking in water.

For 4 servings

- 1 small red pepper
- 2 onions
- 3 cloves of garlic
- Olive oil
- 750 g (1 lb. 10 oz.) fresh tomatoes, peeled, seeded and diced
- 1.5 liters (6 cups) water
- 1 bouquet garni (thyme and bay leaf)
- 1 small can of corn
- 1 small can of kidney beans
- 2 tbsp. Mexican spice
- 6 tbsp. tapioca
- Salt and pepper
  1. Dice the red pepper; peel and finely chop the onions and garlic, then sauté everything in a little olive oil in a pot set over medium heat for 5-10 minutes or until the vegetables have colored slightly.
  2. Add the fresh peeled, seeded and diced tomatoes. Season. 
  3. Add the water and bouquet garni (thyme and bay leaf). 
  4. Bring to a boil; cook for about 20 minutes. 
  5. Remove the bouquet garni and purée the soup in a blender. 
  6. Add the corn and kidney beans along with the 2 tbsp. Mexican spice. 
  7. Return to the boil; sprinkle in the tapioca while stirring. Cook 7 minutes. Serve hot.
More recipe ideas

Photo and collaboration: Tipiak, tapioca importers since 1830

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up