Fava Bean Soup

Name: Fava Bean Soup (Sopa de Habas)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: 3 tomatoes, cored and sliced; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 1 large onion, chopped; 6 garlic cloves, sliced; 6 cups beef, chicken, or vegetable stock, preferably homemade, or water; 6 cups beef, chicken, or vegetable stock, preferably homemade, or water; 6 cups beef, chicken, or vegetable stock, preferably homemade, or water; 6 cups beef, chicken, or vegetable stock, preferably homemade, or water; 1 pound fresh fava beans or peas or ½ pound split dried fava beans, soaked overnight; 1 pound fresh fava beans or peas or ½ pound split dried fava beans, soaked overnight; 1 pound fresh fava beans or peas or ½ pound split dried fava beans, soaked overnight; 3 dried chiles, preferably chile negro, toasted, stemmed, seeded, and chopped; ½ cup crumbled queso fresco or feta cheese, optional; ½ cup crumbled queso fresco or feta cheese, optional; 2 tablespoons cider vinegar; ½ teaspoon dried oregano, preferably Mexican; ½ teaspoon dried oregano, preferably Mexican; Salt and black pepper to taste; Salt and black pepper to taste; ½ cup fresh cilantro leaves, chopped; 2 tablespoons fresh mint leaves, chopped; 3 dried chiles, preferably chile negro, toasted, stemmed, seeded, and chopped

Sopa de Habas

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

When families in Mexico give up meat—either for Lent or for other reasons—they turn to soups like this one. You might have trouble finding fresh favas, though Latin markets frequently stock them, especially in spring, and I’ve even seen them at supermarkets in recent years. Their wonderful flavor has no exact match, but fresh peas are a good substitute. The best chile for this dish is the mildly hot dried chile negro; it’s best when toasted, which is an easy enough process: put the chiles i

Ingredients

Americas
Mexico
Gluten-free
Soup
Central America

Ingredients

Method