A traditional Mexican Fava Bean Soup. Easy, creamy and full with flavor.
- 2 cups shelled fava beans
- 2 cups vegetable stock
- 1 ripe tomato, chopped
- 1 clove garlic, chopped
- 1⁄2 small yellow onion, chopped
- 1/2 tablespoon lemon juice or apple cider vinegar
- a dash of Celtic sea salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- optional: 1⁄4 teaspoon crushed saffron threads
- optional: 1⁄4 teaspoon ground cumin
- Soak the fava beans over night in water. Rinse and add the fava beans in a pan. Bring fava beans and 2 cups of vegetable stock to a boil in a saucepan over high heat; reduce heat to medium and cook until tender (this will take about 40 minutes).
- Meanwhile, make the recado. Blend the tomato, garlic, onion, olive oil, salt, and pepper in a blender or food processor and puree. Set aside.
- Heat a tiny bit of olive oil in another pan over medium heat. Add the recado and cook, stirring constantly, until it begins to thicken. A few minutes is enough.
- The fava beans should be finished now. Drain them but keep the vegetables stock for later. Peel the fava beans. You don’t have to, but it is worth it. It will make the soup super smooth. Add the peeled fava beans with the vegetable broth/ cooking liquid, saffron, and cumin in the pan. Cook the beans, stirring occasionally, until the flavors meld and the fava beans are very tender and break up in the soup. This will take about 10 minutes.
- If you use fava beans out of glass jar, rinse them well and peel them. Prepare 2 cups of vegetables stock to use as a liquid and follow the recipe as above.