Broad Bean & Vegetable Soup
Yield
4 servingsPrep
20 minCook
70 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
carrots
finely chopped |
|
| 1medium potato, dice | cubes |
|
* |
| ½ | cup |
cilantro
finely chopped |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cumin
|
|
| 8 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
broad beans
large, soaked for 24 hours |
* |
| 15 | ml |
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 |
carrots
finely chopped |
|
|
|
* | ||
| 118 | ml |
cilantro
finely chopped |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
cumin
|
|
| 1.9 | l |
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.
