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Dried Broad Bean Soup

Name: Dried Broad Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 2 Serrano chillies; 3 cloves Garlic; 1 Onion; 2 tbsp Vegetable oil; 4 sprigs Fresh epazote; 2 Limes; 300 g Dried broad beans

60 min (15 prep + 45 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Thick dried broad bean soup with epazote, onion and serrano chilli.

About this recipe

Thick cream of dried broad beans cooked with onion, garlic, epazote and serrano chilli. Comforting, nutritious and very popular during Lent.

History & Origin

Broad bean soup is one of the most ancient and nutritious preparations in Mexican cuisine. Broad beans arrived in Mexico with the Spanish, but Mexicans adopted them in a completely original way: drying them, peeling the outer skin and turning them into a thick soup seasoned with local herbs and chillies. This soup became especially significant during Lent, the forty days before Holy Week when Catholic tradition forbids eating meat. Rich in protein, broad beans became the essential protein food of fast days. In markets and fondas throughout central Mexico, broad bean soup appears every Friday as an obligatory dish. What distinguishes Mexican broad bean soup from similar preparations worldwide is the use of epazote, a native Mexican herb with an intense, slightly medicinal flavour that perfectly complements the buttery texture of the beans. Serrano chilli adds the characteristic heat, while golden onion and garlic provide depth.

Estimated cost

£3.00

Total cost

£0.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

260

Calories

14g

Protein

38g

Carbohydrates

Fat

10g

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rinse 300g dried peeled broad beans under cold water. Cook in 1.5 litres of salted water over medium-high heat. When boiling, skim off any foam. Cook for 35-40 minutes until very tender.
💡 In a hurry? Use a pressure cooker: 20 minutes from when pressure rises.
2
While the beans cook, finely chop 1 medium onion and 3 garlic cloves. Heat 2 tablespoons oil in a frying pan and sauté the onion for 5 minutes until translucent. Add garlic and 1-2 whole serrano chillies. Sauté 2 more minutes.
3
When the beans are cooked, blend 2/3 of them with some of the cooking liquid until smooth. Return the purée to the pot with the remaining whole beans.
💡 Leave some whole beans for texture.
4
Add the onion and garlic sofrito to the soup. Add 3-4 sprigs of fresh epazote. Cook for 10 minutes over low heat. Adjust salt and consistency, adding more water if too thick.
💡 Epazote is essential; if you cannot find fresh, use 1 teaspoon dried.
5
Serve hot in bowls. Accompany with lime, extra chopped serrano chilli and warm tortillas. A drizzle of olive oil at serving elevates the dish.