Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

This is a South American soup made with fava beans. I found the recipe at www.laylita.com/recipes. It looks delicious. Posted for ZWT 2008.

Ingredients Nutrition

Directions

  1. Heat the oil in a large saucepan and add the chopped onion, cook for about 5 minutes.
  2. Add the crushed garlic, cook for another 2 minutes.
  3. Add the chopped tomatoes, cumin, hot pepper powder or chili powder, achiote powder and salt, mix well and cook for another 3 minutes.
  4. Add the potatoes and the water or broth, bring to a boil.
  5. Reduce heat to simmer and add 2 cups of the twice peeled fava beans, cook until the potatoes are soft, about 25 minutes.
  6. Use a potato masher to soften and crumble the potato chunks.
  7. Add the remaining 2 cups of fava beans and cook for about 5 minutes, stirring occasionally.
  8. Whisk the milk and the eggs together, stir this mixture into the soup.
  9. Stir in the crumbled queso fresco.
  10. Sprinkle with the chopped cilantro or parsley and serve warm with hot sauce and avocado.

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