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    You are in: Home / Recipes / Sopa De Habas (Fava Bean Soup) Recipe
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    Sopa De Habas (Fava Bean Soup)

    Sopa De Habas (Fava Bean Soup). Photo by threeovens

    1/1 Photo of Sopa De Habas (Fava Bean Soup)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    threeovens's Note:

    This is a Mexican soup made with Fava Beans, saffron, and cumin. The recipe calls for dry fava beans, but you can also use frozen, which will cut down on cooking time and affect the color of the soup. I do not recommend canned (broad beans) because they are cooked with the skins and texturally you'll want to remove them, but the beans are now squishy and it is not fun.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a Dutch oven, bring 4 cups of water to a boil over high heat; add fava beans, reduce heat to medium low, cover pot, and cook beans until tender, stirring occasionally, about 40 minutes.
    2. 2
      Meanwhile, make the recado: Combine tomato, garlic, onion, salt and pepper, in a food processor and puree; set aside.
    3. 3
      In another saucepan, heat oil over medium high heat, add the recado and stir constantly until it thickens, about 5 minutes; add beans, with their cooking liquid, saffron, and cumin.
    4. 4
      Cook until the beans break down, stirring occasionally, about 10 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Sopa De Habas (Fava Bean Soup)

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 136.6
     
    Calories from Fat 34
    25%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 7.0 mg
    0%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 5.2 g
    20%
    Sugars 2.9 g
    11%
    Protein 6.9 g
    13%

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