Broad bean and vegetable soup

Yield: 8 To 10

Measure Ingredient
2 cups Large broad beans; soaked for about 24 hours
1 tablespoon Olive oil
2 mediums Onions; chopped
4 \N Cloves garlic; crushed
1 \N 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

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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