Dried Fava Soup with Mint and Guajillo Chiles
Ingredients
The soup base
-
1
pound
hulled dry fava beans
-
8
cups
vegetable broth or water
-
6
cloves
garlic
-
1
large
white onion
-
1 ½
pounds
ripe tomatoes
-
6
medium
dried guajillo or pasilla chiles
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
cider vinegar
-
¾
teaspoon
dried Mexican oregano
-
1 ½
teaspoons
fine-grain sea salt
The toppings
-
½
cup
chopped cilantro
-
2
tablespoons
chopped fresh mint
-
½
cup
crumbled Mexican queso anejo or feta
Instructions
- Rinse the dried fava beans and place them in a large soup pot with the broth, simmering until very tender.
- Roast the garlic in a skillet until softened and blackened, then chop finely.
- Caramelize the onion under a broiler or in a skillet until browned, then chop finely.
- Roast the tomatoes until blackened, peel, and chop, saving the juices.
- Add the garlic, onion, and tomatoes to the fava beans and simmer until the mixture is a coarse puree.
- Cut the chiles into small pieces and heat with oil, then mix in vinegar, water, oregano, and salt, letting it sit.
- Adjust the soup's consistency with water if necessary, then stir in mint, cilantro, and more salt to taste.
- Serve the soup topped with the chile mixture and cheese.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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