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Fava Bean Soup |
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Serves: 4
Print this Recipe
(Sopa de Haba)
Category: Vegetable and Bean Soups
Lots of fava beans are grown in Mexico. This slow-cooking, nourishing soup calls for dried, peeled yellow fava beans sold in packages or in bulk but not always easy to find in the United States. I buy the fava beans in Latin-American markets, imported from Mexico or Peru. If dried fava beans can't be found, small dried lima beans could be substituted. The flavor will be somewhat different though.
2 cups dried peeled yellow fava beans
3 cups water
1 cup canned fat-free reduced-sodium chicken broth
1 tablespoon vegetable oil
1/2 medium white onion, finely chopped
3 cloves garlic (medium), finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1. In a 2-quart saucepan, soak the fava beans in the 3 cups of water 1 hour. Put the pan over medium-high heat, add the chicken broth and bring to a boil. Reduce the heat to low, cover and simmer until some of the beans are tender, about 45 minutes.
2. Meanwhile, heat the oil in a skillet, and cook the onion, garlic, oregano, cumin, and thyme stirring, until the onion is softened, 3 to 4 minutes. Scrape the skillet contents into the soup pan. Cover and cook until the soup thickens, and the fava beans are soft and falling apart, about 1 hour more. If the soup is too thick, add a bit more broth to achieve the desired consistency. The soup should have some texture. Season with salt and pepper. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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