In most cultures and for most of us, soups and broths are the ultimate comfort food. It’s there to make a bad day better, it reminds us of simpler and happier times, and they even have proven benefits on our health when we’re sick. Peru is not an exception, it’s a country where soups are a big part of their tradition and they are even prepared as the main dish at any time of the day.
Among all the varieties of soup and broth we can find in Peruvian cuisine, Peruvian Bean Soup holds a very special place. This dish, also known as Sopa de Habas or Chupe de Habas, is made mainly with Peruvian beans. Although you can make it and enjoy it with very few ingredients, some people like to add pork or even egg to make it more filling. Either way Peruvian Bean Soup is a protein packed dish.
The nutritional value of Peruvian Bean Soup
You may have noticed people in Peru and almost any country in Latin America have a big tendency of consuming beans and other grain vegetables. It’s a habit that you should actually be copying because of the great benefits they have. Eating beans as part of your balanced daily diet will bring you very healthy amounts of protein and minerals.
Beans are considered rich in several nutrients and for that they are a generous ingredient for our organism. If you’re looking to improve your health in a natural way and also try a new tasty dish then we assure you Peruvian Bean Soup is the best alternative. Learn how to prepare it below.
Ingredients for Peruvian Bean Soup or Sopa de Habas
This is a recipe where you have to prepare many of the ingredients aside before adding them to the broth, which will need its own separate preparing.
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped finely
- 2 garlic cloves, finely chopped (you can also use garlic paste and save some time)
- 1 medium tomato, finely chopped
- ½ tablespoon dried oregano leaves
- 1 medium potato, diced
- 3 cups cooked or canned Peruvian yellow or canary beans, rinsed and drained. You can find them here.
- 1 tablespoon parsley leaves
3 medium size eggs
Remember to rinse in cold water and drain the Peruvian beans a day before you cook them. This not only makes it easier to cook the beans and saves some time, it also helps rinse ingredients off the beans that make it harder for our body to process. Do beans make you feel bloated, gassy and even sick when you eat them? It’s probably because they weren’t rinsed before being cooked!
For the broth:
- 4 cups boiling water
- 2 teaspoons chicken broth powder or paste
- 2 teaspoons vegetable or beef broth powder or paste
- 1 teaspoon salt
- 1 cup evaporated milk
- In a hot pan add a little bit of olive oil and lightly fry the chopped onion and garlic cloves.
- When you see the onion is turning transparent, add the tomato and reheat and mix until it’s integrated completely.
- In a different pot, boil the water along with the chicken broth, vegetable or beef broth and the salt.
- When the water is fully boiling add the Peruvian beans and then the potatoes.
- Let the soup cook in medium or low fire until you see the beans turning a deep brown color.
- When you see the soup is almost ready, add the evaporated milk and make sure it mixes well with the broth.
- Finally add the eggs, add them raw so that they cook with the same steam that comes from the broth.
- Turn off the heat and add parsley and oregano leaves right after you serve it on a bowl.
There it is, the perfect recipe that seems complicated but actually is super easy. Peruvian Bean Soup is a great dish to serve as starter at a dinner party, it’s also a very friendly choice because it can be eaten by young, old, vegetarians and people who are on special diets. As with any other meal, don’t be afraid to add more ingredients or why not? Simplify it to the max. The important thing is that you enjoy the taste, texture and nutritional benefits of the Peruvian Bean Soup.