Caldo Haba with a Twist

Ingredients

• 1 cup (200g) dried fava beans 1 cup (200g) dried fava beans
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 14g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Rinse the dried fava beans and soak them in water overnight. Drain and set aside.
2. 2.
   In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the diced carrots, celery, and tomato to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the cumin and chili powder, and cook for another minute to release their flavors.
5. 5.
   Add the soaked fava beans and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 1 hour or until the beans are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Caldo Haba hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Dried fava beans — Soaking the beans overnight helps to soften them and reduce the cooking time. Make sure to rinse them thoroughly before soaking.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped jalapeño to the soup.
• Serve the Caldo Haba with warm tortillas or crusty bread for a complete meal.
• Feel free to customize the soup by adding other vegetables such as zucchini or bell peppers.
• If you prefer a smoother consistency, use an immersion blender to partially blend the soup before serving.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Caldo Haba in individual bowls, garnished with fresh cilantro and lime wedges. Accompany it with warm tortillas or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the soup and sprinkle some additional chopped cilantro. Serve it in colorful ceramic bowls for an eye-catching display.