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