Fava Bean Soup
Sopa de HabaLots 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.
Equipment
- Saucepan 2-quart
Ingrediënten
Makes 4 servings
- 2 cups dried peeled yellow fava beans
- 3 cups water
- 1 cup canned fat-free reduced-sodium chicken broth
- 1 tablespoon vegetable oil
- ½ medium white onion finely chopped
- 3 medium garlic cloves finely chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ¼ teaspoon dried thyme
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
Instructies
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve hot.
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