Broad bean and vegetable soup
8 To 10
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Large broad beans; soaked for about 24 hours |
| 1 | tablespoon | Olive oil |
| 2 | mediums | Onions; chopped |
| 4 | Cloves garlic; crushed | |
| 1 | Hot pepper; finely chopped | |
| 2 | mediums | Tomatoes; chopped into small pieces |
| 1 | medium | Carrot; finely chopped |
| 1 | medium | Potato; diced into 1/2-inch cubes |
| ½ | cup | Finely chopped coriander leaves |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Cumin |
| 8 | cups | Water |
Directions
From: Bulldogfla <Bulldogfla@...> Drain beans, remove skins, and set beans aside. Heat oil in a saucepan; then saut‚ 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,=0Astirring 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=0A40 minutes.
Total Calories Per Serving: 144 Fat: 2 grams=0A Posted to recipelu-digest by Bulldogfla <Bulldogfla@...> on Mar 9, 1998
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