Mexican Fava Bean Soup

Ingredients

• 2 cups (400g) dried fava beans 2 cups (400g) dried fava beans
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced 1 jalapeño pepper, seeded and diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 8g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

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 the olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño pepper. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes, carrot, and potato to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the soaked fava beans, ground cumin, and smoked paprika. Mix well to coat the ingredients with the spices.
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 fava beans are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Fava beans — Soaking the dried fava beans overnight helps to reduce the cooking time and ensures they become tender. If fresh fava beans are available, blanch them in boiling water for a few minutes before using in the recipe.

Tips & Tricks

• For a spicier kick, leave the seeds in the jalapeño pepper or add a pinch of cayenne pepper.
• Serve the soup with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a smoother consistency, blend a portion of the soup using an immersion blender before serving.
• Customize the toppings by adding diced avocado, a dollop of sour cream, or a sprinkle of crumbled queso fresco.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Mexican Fava Bean Soup as a main course accompanied by warm tortillas or crusty bread. It can also be served as a starter before a Mexican-inspired feast.

Presentation advice

Garnish the soup with a sprig of fresh cilantro and a drizzle of olive oil for an appetizing presentation. Serve it in colorful bowls to enhance the visual appeal.