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Broad Bean & Vegetable Soup

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

70 min

Ready

90 min
Low 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
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2 medium onions
chopped
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4 cloves garlic
crushed
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1 each hot chili peppers
finely chopped
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2 medium tomatoes
chopped into small pieces
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1 medium carrots
finely chopped
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1medium potato, dice cubes
*
½ cup cilantro
finely chopped
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon cumin
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8 cups water
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Ingredients

Amount Measure Ingredient Features
473 ml broad beans
large, soaked for 24 hours
*
15 ml olive oil
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2 medium onions
chopped
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4 cloves garlic
crushed
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1 each hot chili peppers
finely chopped
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2 medium tomatoes
chopped into small pieces
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1 medium carrots
finely chopped
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*
118 ml cilantro
finely chopped
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1E+1 ml salt
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5 ml black pepper
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5 ml cumin
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1.9 l water
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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 Arrow up button

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Nutrition Facts

Serving Size 622g (21.9 oz)
Amount per Serving
Calories 8237% 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?
 

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