Sopa De Habas Recipes

SOPA DE HABAS (FAVA BEAN SOUP)

Sopa De Habas (Fava Bean Soup) image

This is a Mexican soup made with Fava Beans, saffron, and cumin. The recipe calls for dry fava beans, but you can also use frozen, which will cut down on cooking time and affect the color of the soup. I do not recommend canned (broad beans) because they are cooked with the skins and texturally you'll want to remove them, but the beans are now squishy and it is not fun.

Provided by threeovens

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups fava beans, dried shells removed (can also use frozen)
1 tomatoes, chopped
1 garlic clove, minced
1/2 onion, chopped (small yellow onion)
kosher salt & freshly ground black pepper
1 tablespoon olive oil
1/4 teaspoon saffron thread, crushed
1/2 teaspoon ground cumin (or more)

Steps:

In a Dutch oven, bring 4 cups of water to a boil over high heat; add fava beans, reduce heat to medium low, cover pot, and cook beans until tender, stirring occasionally, about 40 minutes.
Meanwhile, make the recado: Combine tomato, garlic, onion, salt and pepper, in a food processor and puree; set aside.
In another saucepan, heat oil over medium high heat, add the recado and stir constantly until it thickens, about 5 minutes; add beans, with their cooking liquid, saffron, and cumin.
Cook until the beans break down, stirring occasionally, about 10 minutes.

Nutrition Facts : Calories 136.6, Fat 3.9, SaturatedFat 0.5, Sodium 7, Carbohydrate 19.6, Fiber 5.2, Sugar 3, Protein 7

SOPA DE HABAS (CREAMY FAVA BEAN SOUP)

Sopa De Habas (Creamy Fava Bean Soup) image

Sopa de habas is the ideal creamy soup to make on a cold and rainy day. It's a very filling and hearty soup that fills your kitchen with Mexican spices and aromas.

Provided by Mely Martínez

Categories Soups

Time 25m

Number Of Ingredients 10

Ingredients

½ Tbsp. Vegetable oil
1/3 cup chopped white onion (finely diced)
1 garlic clove (finely chopped)
2 cups chopped tomato
3 cups cooked fava beans
1 cup warm water
1 Tbsp. Knorr chicken bouillon
1 ½ cup cooked and diced Nopales.
Salt and pepper to season
Cilantro or parsley (to garnish)

Steps:

Heat oil in a medium-size saucepan, then add the chopped onion and garlic and sauté for about 1 minute.
Stir in the chopped tomatoes and cook for about 4-5 minutes, until they release their juices.
While the tomatoes are cooking, place fava beans in the blender with the warm water and Knorr Chicken bullion, and process until smooth.
Pour this mixture into the saucepan and stir in the nopales. Season with salt and pepper and cook for about 5 minutes, until all the flavors have blended.
Serve in bowls and garnish with chopped cilantro or parsley. We like to have some freshly oven-toasted multigrain bread on the side to dip into this creamy soup. Enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 188 kcal, Carbohydrate 32 g, Protein 11 g, Fat 2 g, SaturatedFat 1 g, Sodium 200 mg, Fiber 9 g, Sugar 6 g

SOPA DE HABAS

Sopa de Habas image

When families in Mexico give up meat-either for Lent or for other reasons-they turn to soups like this one. You might have trouble finding fresh favas, though Latin markets frequently stock them, especially in spring, and I've even seen them at supermarkets in recent years. Their wonderful flavor has no exact match, but fresh peas are a good substitute. The best chile for this dish is the mildly hot dried chile negro; it's best when toasted, which is an easy enough process: put the chiles in a dry, ungreased skillet over medium heat and cook, turning as each side browns, until browned and fragrant, 5 to 10 minutes.

Yield makes 4 servings

Number Of Ingredients 13

Ingredients

1 pound fresh fava beans or peas or 1/2 pound split dried fava beans, soaked overnight
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
6 garlic cloves, sliced
1 large onion, chopped
2 tablespoons corn, grapeseed, or other neutral oil
3 tomatoes, cored and sliced
2 tablespoons cider vinegar
1/2 teaspoon dried oregano, preferably Mexican
Salt and black pepper to taste
1/2 cup fresh cilantro leaves, chopped
2 tablespoons fresh mint leaves, chopped
3 dried chiles, preferably chile negro, toasted, stemmed, seeded, and chopped
1/2 cup crumbled queso fresco or feta cheese, optional

Steps:

Place the beans or peas, stock, and half the garlic and onion in a stockpot and bring to a boil. Turn the heat to low and simmer for 40 minutes, or until the beans are soft. If you are using dried beans, cook for at least an hour and add water if the liquid level begins to run low.
Meanwhile, in a large skillet, heat the oil over medium heat. Cook the remaining garlic and onion, stirring occasionally, until soft, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Add the vinegar and oregano and cook for 2 minutes, or until the sauce in the pan is slightly thickened.
Add the tomato mixture to the beans and stir well to combine. Simmer for another 10 minutes, stirring occasionally and mashing some of the beans to create a somewhat smooth consistency. Season with salt and pepper.
Stir in the cilantro, mint, chiles, and cheese if you like and serve immediately.

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