Sopa de Fideo con Caldo de Frijol—Mexican Noodle Soup with bean broth—is an easy Mexican noodle soup that uses the broth of cooked pinto beans for added flavor and nutrition.
Sopa de Fideo is a traditional recipe that is very popular in Mexico.
Traditionally, sopa de fideo is made with a mixture of blended tomatoes, onion, garlic, and broth. The tomato broth is then poured over toasted noodles.
What are fideo noodles?
If you aren't familiar with fideo noodles, they are a thin Mexican noodle similar to vermicelli, angel hair or thin spaghetti.
This recipe Sopa de Fideo con Caldo de Frijol is adapted from the traditonal Sopa de Fideo recipe.
In this version, caldo de frijol is used in place of broth. Caldo de frijol is simply the cooking water from dried beans.
When I ever I am making a batch of frijoles de olla, I like to reserve the cooking broth.
Instead wasting the broth by emptying it down the kitchen drain, I love finding unique and creative ways to use the broth. The bean broth has so much depth of flavor. Plus it's packed with nutrition.
This is also a really great budget-friendly recipe too. Most of the ingredients are inexpensive. Using the bean broth is a great way to add flavor without having to spend a lot of money.
After the soup is done cooking, the fideo noodles will plump up a little bit and absorb some of the broth. If the soup become too thick, simply add in some water or broth.
You'll find this recipe to be:
Quick and easy to make
Very budget-friendly
Kid-Friendly
Comforting, cozy
& Satisfying
This tomato noodle soup is one of my favorite lunches to make during the winter, especially on a cold day. I hope that you enjoy it as well!
Sopa de Fideo con Caldo de Frijol {Mexican Noodle Soup with bean broth}
Sopa de Fideo con Caldo de Frijol {Mexican Noodle Soup with bean broth} is an easy Mexican noodle soup with uses the broth of cooked pinto beans for added flavor and nutrition. There is no need to throw out the cooking liquid from dried beans. Repurpose the broth by using it in this soup recipe.
Ingredients
- 4 Roma Tomatoes, halved
- ¼ White Onion, chopped
- 2 Garlic Cloves
- 4 Cups Bean Broth {from cooking frijoles de olla}
- 1½-2 Tablespoons Vegetable Oil
- 1 7 ounce {220 G} Package Fideo Pasta
- 1½-2 teaspoon Sea Salt, or to taste
Instructions
- Add the tomatoes, onion, garlic, and bean broth to a blender. Blend until smooth.
- optional: if desired you can strain the liquid through a fine mesh strainer into a large mixing bowl or glass measuring cup before adding to the soup. This isn't necessary at all.
- In a large soup pot or heavy pot, heat the oil over medium heat. Add the fideo. Stir the pasta continuously until it turns a light golden brown, about 5 minutes. Be careful not to burn the pasta.
- Stir in the tomato and broth liquid. Be careful and stand back because it can splatter. Add the salt. Bring to a boil and then reduce heat to low. Cover and cook 10 minutes, or until the pasta is cooked.
Notes
Prep time doesn't included cooking the dried beans for the bean broth.
Happy Cooking!
Jeni
Heather
Just a quick question. I followed the link to the bean broth page per your suggestion to use it in this recipe. It appears the beans are served in the cooking broth,, so is your suggestion just to set some aside? Four cups seems like a lot to have leftover, especially since it says to add more water if it cooks down.
Jeni
I always set some aside and still have plenty of broth leftover. If the liquid cooks down a lot when making the beans, you might need to add more water to the beans. Sometimes the liquid might evaporate more. I have made both of these recipes many times and always seem to have enough liquid. I hope that this helps!