Yield: 8 To 10
|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|
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