Sopa de Habas (Broad Bean Soup)

History & Origin

Sopa de habas is a dish with deep roots in the cuisine of the central Mexican highlands, particularly in the states of Puebla, Tlaxcala and the State of Mexico. Broad beans (Vicia faba) arrived in Mexico with the Spanish during the conquest and found in the highlands of central Mexico ideal terrain for their cultivation. They adapted so well that they quickly became integrated into the indigenous diet, becoming a complementary crop to maize and beans. In Puebla, broad beans hold a special place in local gastronomy. They are consumed in multiple ways: fresh in salads, dried in soups and stews, toasted as a street snack, and ground into flours for various preparations. Dried broad bean soup is perhaps the most homely and comforting of all preparations, a dish that evokes grandmother's cooking and cold winter days on the highland plateau. The preparation of this soup is an exercise in simplicity that produces extraordinary results. The dried beans are cooked until very soft, blended with aromatics, and a velvety-textured, pale green cream is obtained that comforts both body and spirit. Epazote is the key aromatic ingredient: this herb endemic to Mexico has carminative properties that help digest pulses, as well as providing a unique and unmistakable flavour. In the markets of Puebla, broad bean soup is a quintessential Lenten dish. During Lenten Fridays, when Catholic tradition dictates abstaining from meat, Pueblan fondas and homes serve this soup as a nutritious and satisfying alternative. Its high protein content and creamy texture make it a complete dish that satisfies without the need for meat.