Broad bean and vegetable soup

8 To 10

Ingredients

QuantityIngredient
2cupsLarge broad beans; soaked for about 24 hours
1tablespoonOlive oil
2mediumsOnions; chopped
4Cloves garlic; crushed
1Hot pepper; finely chopped
2mediumsTomatoes; chopped into small pieces
1mediumCarrot; finely chopped
1mediumPotato; diced into 1/2-inch cubes
½cupFinely chopped coriander leaves
2teaspoonsSalt
1teaspoonPepper
1teaspoonCumin
8cupsWater

Directions

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