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