Soups recipes

Broad Bean And Vegetable Soup

Course : Soups
Serves: 8

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Ingredients:

2 cups broad beans -- large soaked for about 24-hours

1 tablespoon olive oil

2 medium onions -- chopped

4 cloves garlic -- crushed

1 medium 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 / Directions:

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

Broad Bean And Vegetable Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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