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Broad Bean & Vegetable Soup

Submitted by Chica

YIELD

4 servings

PREP

20 min

COOK

70 min

READY

90 min

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 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

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 622g (21.9 oz)

Amount per Serving

Calories 82 37% of calories from fat

% Daily Value *

Total Fat 3g 5%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1217mg 51%

Total Carbohydrate 4g 4%

Dietary Fiber 2g 10%

Sugars g

Protein 4g

Vitamin A 62% • Vitamin C 26%

Calcium 6% • Iron 6%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Dried Beans - A Low-Cost and Healthy Addition to Your Diet

Dried Beans - A Low-Cost & Healthy Addition to Your Diet

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