Broad Bean And Vegetable Soup

Course :	Soups
From:	HungryMonster.com
Serves:	8

Ingredients:

2	cups	broad beans -- large soaked for
1	tablespoon	olive oil
2	medium	onions -- chopped
4	cloves	garlic -- crushed
1	medium	hot pepper -- finely chopped
2	medium	tomatoes -- chopped into small
1	medium	carrot -- finely chopped
1	medium	potato -- diced into 1/2-inch cubes
1/2	cup	finely chopped coriander leaves
2	teaspoons	salt
1	teaspoon	pepper
1	teaspoon	cumin
8	cups	water

Preparation:

Drain beans, remove skins, and set beans aside. Heat oil in a saucepan; then saute onions, garlic, and hot pepper for 10 minutes. Add remaining ingredients and bring to boil. Cover and cook over medium heat for 1 hour or until broad beans are well-cooked, stirring a few times and adding more water if necessary. Note: 4 cups of pre-cooked fava beans can be substituted for the 2 cups of dry beans. If the cooked fava beans are used, cook the soup for only about 40 minutes.

Nutritional Information:

54 Calories (kcal); 2g Total Fat; (30% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 549mg Sodium