Mexican Fava Bean Soup (Sopa de Habas)
This recipe comes to us from Mitch and Justine Chapman of Broke Bank Vegan.
For a video showing how to make this recipe, click here.
For more recipes with fava beans, click here.
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Ingredients:
- 1 pound dried yellow fava beans
- 1 tablespoon olive oil
- 2 pasilla chiles
- ½ large white onion, diced
- ½ large leek, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 serrano chile, minced
- 4 Roma tomatoes, diced
- 1 teaspoon Mexican oregano
- 2 teaspoons cumin
- 1 bay leaf
- 12 cups vegetable stock
- 1 cup chopped cilantro
- Salt & pepper to taste
Garnishes (optional):
- Avocado cubes
Extra cilantro - Vegan cheese cubes
Directions:
1. Soak the dried fava beans overnight, or for at least 8 hours so they soften. Drain and rinse them.
2. Next, de-seed and cut the pasilla chiles, dice all the vegetables, and grab out your spices and vegetable stock.
3. Heat the olive oil in a large stockpot over medium. Add in the pieces of pasilla chiles and fry for 45-60 seconds, or until fragrant. Remove them from the pot and set aside.
4. To the same pot, add the onions, leeks, carrots, celery, garlic, and serranos. Cook for about 4-5 minutes, or until quite fragrant. Add in the diced tomatoes, cumin, and oregano, and cook for another 2-3 minutes.
5. Add in the 12 cups of vegetable stock and fava beans. Bring the soup to a boil, then turn the heat down to medium-low for 1 hour and 15 minutes, or until the beans are tender.
6. Optional: with a few minutes of cook time remaining, remove ~3-4 ladles full of soup and blend until smooth. Add the mixture back to the pot.
7. Lastly, add in ¾ of the fried pasilla chiles and freshly chopped cilantro. Season with salt and pepper to taste.
8. Serve immediately with a garnish of more pasilla chiles, chopped cilantro, avocado cubes, vegan cheese of choice, etc. Enjoy!