Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        NONE
  2               cups  broad beans -- large soaked for
                        about 24-hours
  1         tablespoon  olive oil
  2             medium  onions -- chopped
  4             cloves  garlic -- crushed
  1                     hot pepper -- finely chopped
  2             medium  tomatoes -- chopped into small
                        pieces
  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