Romani-style Haba Soup

Ingredients

In this Romani adaptation of Caldo haba, we incorporate the unique flavors and spices of Romani cuisine. The original Mexican dish is transformed into a Romani-style soup by using traditional Romani spices and cooking techniques. The result is a dish that captures the essence of Romani culture while still maintaining the heartiness and comfort of the original dish. We alse have the original recipe for Caldo haba, so you can check it out.

• 2 cups (400g) dried haba beans 2 cups (400g) dried haba beans
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 14g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Rinse the dried haba beans and soak them overnight in water.
2. 2.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the diced carrots and celery to the pot, and cook until they start to soften.
4. 4.
   Drain the soaked haba beans and add them to the pot. Stir in the paprika, cumin, coriander, and bay leaf.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Serve the Romani-style Haba Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Haba beans — Soaking the dried haba beans overnight helps to soften them and reduce the cooking time. Make sure to drain and rinse the beans before adding them to the soup.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• Serve the Romani-style Haba Soup with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a smoother texture, use an immersion blender to partially puree the soup before serving.
• Customize the soup by adding your favorite vegetables or herbs to enhance the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Romani-style Haba Soup as a main course with crusty bread on the side. It can also be accompanied by a fresh green salad for a complete and satisfying meal.

Presentation advice

Garnish the Romani-style Haba Soup with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls, allowing the vibrant colors of the vegetables to shine through.