| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 7g | 1g | 18g |
| sugars | fibre | protein | salt |
| 5g | 7g | 6g | 0.8g |
There’s something magical about taking the simplest, most unassuming ingredients and transforming them into a dish that is not only nourishing but also bursting with flavor. That’s exactly what makes Purslane and Black Bean Soup one of my all-time favorites. This recipe takes humble purslane and elevates it to new heights alongside hearty black beans and a smorgasbord of vibrant vegetables.
Rooted in Tradition, Elevated for the Future
Purslane, an oft-overlooked leafy green, carries with it a remarkable history. It’s widely known in many parts of the world for its nutritional value and versatility. In this recipe, it joins black beans, another powerhouse, to create a soup that is not just filling, but incredibly healthful. Black beans are an excellent source of protein and fiber, which are essential for a balanced, healthy diet. Learn more about the benefits of black beans.
A Health-Conscious Twist on Classic Flavors
When I first created this soup, it was important to me that it reflected the health-conscious ethos of West Coast cuisine, while still offering the comfort of a classic American stew. Each bowl of Purslane and Black Bean Soup is a comforting embrace, filled with antioxidant-rich tomatoes, vitamin-loaded bell peppers, and the subtle heat of jalapeño. These elements come together in a delicious harmony, all simmered in a savory vegetable broth infused with cumin and chili powder.
The addition of fresh lime juice and cilantro at the end introduces a burst of freshness, brightening up the deep, savory notes of the soup. It’s a melody of flavors that dances on your taste buds, leaving you craving more with each spoonful.
Looking to round out your meal? This soup pairs wonderfully with a side of avocado toast or a light summer berry salad, offering a balanced culinary experience that is as nourishing as it is invigorating.
Not only is this recipe delicious, but it is also incredibly flexible. If you’re short on purslane, you can easily substitute it with spinach or kale. Don’t enjoy the heat? Simply omit the jalapeño. It’s this kind of adaptability that makes Purslane and Black Bean Soup a staple in my household.
The process of crafting this soup is almost meditative. The gentle sautéing of onions and garlic, the rhythmic chopping of vegetables, and the simmering that fills your home with irresistible aromas—all make for a wonderfully rewarding cooking experience. And best of all, it’s a dish that my kids love too, making it perfect for family dinners.
Incorporate Purslane and Black Bean Soup into your meal rotation and discover not just a dish, but an experience. An experience that honors tradition, embraces health, and celebrates flavor.
What You’ll Need
- 2 cups chopped purslane
- 1 1/2 cups canned black beans, drained and rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 medium tomatoes, diced
- 1 jalapeño pepper, finely chopped (optional)
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro (optional)
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
Step Two
Add the minced garlic and diced bell pepper to the pot. Cook for another 3-4 minutes until the vegetables are tender.
Step Three
Stir in the diced tomatoes, cumin, and chili powder. Cook for an additional 2-3 minutes until the tomatoes begin to break down.
Step Four
Add the vegetable broth, black beans, and jalapeño pepper (if using) to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Step Five
Stir in the chopped purslane and cook for another 5 minutes until the purslane is wilted.
Step Six
Season the soup with salt and pepper to taste. Stir in the lime juice.
Step Seven
Serve the soup hot, garnished with chopped fresh cilantro if desired.
