| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
Here are the corresponding values for the Epazote Black Bean Soup recipe.
| kcal | fat | saturates | carbs |
| 274 | 7g | 1g | 45g |
| sugars | fibre | protein | salt |
| 6g | 13g | 12g | 0.8g |
If intrigue had a taste, it would be epitomized by the hearty and healthful Epazote Black Bean Soup. Imbued with a distinctive fusion twist, this vibrant recipe is a delightful interplay of Southern and West African culinary traditions that I love. The recipes of my childhood, deeply rooted in Atlanta and enriched with the West African heritage of my parents, have invariably guided my culinary journey, with a special place for dishes such as this.
A Bowl Packed with Nutrients
Epazote Black Bean Soup isn’t merely a burst of tangy, savory notes that leave one craving for more. It’s a veritable powerhouse of nutrition. Black beans, the soul of this recipe, are loaded with protein, fiber, and essential vitamins. Paired with the colorful array of bell peppers, jalapenos, tomatoes, and corn, this dish becomes a rich source of antioxidants and vitamin C. The star inclusion of epazote, a less-known herb, brings with it an array of benefits – from aiding digestion to potential anti-inflammatory properties.
A Versatile Flavor Palette
From the crunch of fresh corn kernels to the melt-in-your-mouth wonder of avocado, every element of this recipe contributes to a flavor palette that harmonizes beautifully with other dishes. I often serve this soup with a side of spicy jollof rice, creating a mouth-watering harmony of Afro-Southern flavors. It’s also a great complement to grilled chicken or vegetable skewers. Alternatively, a simple garnish of fresh cilantro and a squeeze of lime lend a wonderful freshness, perfect for a light lunch or dinner.
The Epazote Black Bean Soup offers a delicious, filling bowl, reminiscent of the traditional black bean soup found in the heart of the South, yet enhanced with a uniquely African twist. The addition of dried epazote leaves, a staple in central American recipes, and its flavorful companions such as cumin and oregano, bring a touch of the exotic to this recipe. You could also draw similarities to the Nigerian Black-Eyed Pea Soup, and the Southwestern Corn and Black Bean Soup, although the Epazote Black Bean Soup brings its own unique character to the table.
Taste aside, the ease of preparation and flexibility it offers make this recipe a favorite in my kitchen. This soup presents an exciting opportunity to play with flavors and combine some cooking traditions close to my heart. When each spoonful brings forth a warm, healthful, and flavorful experience, what’s not to love about the Epazote Black Bean Soup?
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, diced
- 2 cans (15 ounces each) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons dried epazote leaves
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup fresh corn kernels
- 2 tablespoons fresh lime juice
- 1 avocado, diced
- Fresh cilantro for garnish
Method
Step One
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and cook until the onion is soft and translucent, which will approximately take about 5 minutes.
Step Two
Once the onions and garlic are cooked, add the diced green bell pepper, red bell pepper, and jalapeno to the pot. Stir well to combine and continue to cook for another 5-10 minutes, until the peppers are tender.
Step Three
Next, add the black beans, vegetable broth, diced tomatoes, dried epazote leaves, cumin, oregano, salt, and pepper to the pot. Stir everything together and bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer for 15-20 minutes.
Step Four
Next, add the fresh corn kernels. Let them cook for about 10 minutes. Stir occasionally during this time.
Step Five
Once the soup has simmered for a while and the flavors have melded together, add the fresh lime juice and diced avocado. Stir gently to combine.
Step Six
Serve the soup hot, garnished with fresh cilantro. Enjoy your homemade Epazote Black Bean Soup!
