Broad Bean and Vegetable Soup

90 minutes Prep: 20 minutes Cook: 70 minutes

82 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	cups	broad beans	large, soaked for 24 hours
1	tablespoon	olive oil
2	medium	onions	chopped
4	cloves	garlic	crushed
1	each	hot chili peppers	finely chopped
2	medium	tomatoes	chopped into small pieces
1	medium	carrot	finely chopped
1medium potato, dice	cubes
1/2	cup	cilantro leaves	finely chopped
2	teaspoons	salt
1	teaspoon	black pepper
1	teaspoon	cumin
8	cups	water

Directions

Drain beans, remove skins, and set beans aside.

Heat oil in a saucepan; then sauté onions, garlic, and hot pepper for 10 minutes.

Add remaining ingredients and bring to boil.

Cover and cook over medium heat for 1 hour or until broad beans are well-cooked, stirring a few times and adding more water if necessary.

Note: 4 cups of pre-cooked fava beans can be substituted for the 2 cups of dry beans.

If the cooked fava beans are used, cook the soup for only about 40 minutes.

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Nutrition Facts

Serving Size 622g

Amount per Serving

Calories 82 37% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1217mg	51%
Total Carbohydrate 13.0g	4%
Dietary Fiber 2.0g	10%
Sugars 5.0g
Protein 2.0g	4%

Vitamin A	62%		Vitamin C	26%
Calcium	6%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I made this recipe yesterday so I could get rid of a bunch of leftover strawberry yogurt. I was kind of worried about how it would taste, but I was pleasantly surprised. It was really good and my husband enjoyed it as well. I left out the fruit roll-up, because I didn't have any, but it tasted great without it. (The fruit roll-up isn't listed in the ingredients, but it's listed in the directions for some reason.)

Reviewed by blueberrysyrup