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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beans » Sopa De Habas-Fava Bean Soup

Sopa De Habas-Fava Bean Soup

March 13, 20234 Comments

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Sopa de habas, fava bean soup. Habas, also mistaken for lima beans, look like oversized beans and can vary in color. Lima beans are different. Typically canned or frozen fresh when they are green. This recipe can be enjoyed any time of the year, but I always remember to prepare it during Lent. Skies the limit on what you want to add in as far as vegetables. I would have liked adding some kale or spinach with some smaller pasta. If you don’t observe Lent, add in some longaniza sausage or even ground beef would be tasty!

close up of fava bean soup

I Truly Think That The Most Simple Foods Are The Most Delicious!

My most vivid food memories consist of recipes or ingredients that were simple. Tacos dorados de picadillo( fried ground beef tacos), queso con chile(semi soft cheese in salsa), Tostadas de frijoles (refried bean tostadas), Tortas de aguacate (avocado sandwiches), migas con huevo (tortilla and egg scramble) and a fresh made flour tortilla with butter and a pinch of salt! There are so many more too! Mom cooked a lot of pinto beans, but not habas(fava beans). It was one of those Mexican ingredients that I discovered on my own and learned to prepare.

plated fava bean soup

If I Browsed Your Pantry And Refrigerator, What Staple Ingredients Would I Find There?

Here is what you would find in mine. Dry beans, rice, pasta, some canned tomato products, dried chiles, lots of spices, dried herbs, corn husks, masa harina, all baking ingredients, bottles of hot sauce, Mexican chocolate, Mexican candy and more! In the refrigerator, there is Mexican cheese, crema, tortillas, pork manteca, lots of produce, homemade salsas, adobos, dried shrimp, carne seca, leftovers and tequila, lol! You never know when the mood strikes to prepare a cocktail for a photo shoot! That’s my story!

close up of fava bean soup with chile puya garnish

Don’t Stress When There Is Excess Ingredients In Your Pantry!

Excess beans? Cook the beans and freeze them in 1-2 cup portions for future meals like frijoles charros. You could even blend them until creamy and freeze them that way. Too much rice? You can store dried rice in the freezer. But there are so many recipes like arroz Mexicano, arroz con leche, horchata, albondigas, arroz con pollo, con camarones and simply adding 1/3 c rice to a variety of soup recipes is delicious! I used to stress about too many dried chiles, but not anymore! Many of my recipes call for a variety of dried chiles. When I’m not using in recipes, I toast and grind them to prepare chile powder. Or I prepare adobo and enchilada sauce, then freeze them. The flavors are so much better after a few months.

dried fava beans

If You Are Not Using A Pressure Cooker When It comes To Cooking Beans, Plan Ahead!

My first thought was to cook these beans in my pressure cooker. But not every one owns a pressure cooker and I really wanted to get more accurate cooking times on the stove top version. Plus I have never cooked fava beans in the pressure cooker. Pinto beans cook in about 30 minutes in my pressure cooker. Whereas black beans typically take 3-4 minutes longer. At least that has been my experience. I have had good results most times when using the pressure cooker. But, I will say, there is something so satisfying about low and slow pinto beans in the olla de barro (Mexican clayware bean pot). If you are cooking them on the stove top, make sure you soak the beans for a few hours or even better overnight. For the pressure cooker, I clean and rinse the beans and then straight to the pressure cooker. What has been your experience with cooking beans? I honestly have never used the crockpot, but I know of some people that prefer that cooking method. I will try it sometime and report back to you.

fava beans soaking in water close up
My best advice to preparing any recipe from scratch is to measure or weigh out all of your ingredients and prep a little before jumping right in! Of course we can cook like mom did and just add a little bit of this or that! That works to if you have been cooking for a while.
frying chile puya in large pot
Have you cooked with chile puya yet? Every time I post a salsa or recipe using this tasty Mexican dried chile, the reaction is the same. “I have never heard of chile puya!” I only discovered it about 6-7 years ago and I really enjoy it. It’s milder than chile de arbol, but spicier than chile cascabel. There are so many varieties of Mexican dried chiles that are not even available in the states. Check Toluca Foods online for a good selection at reasonable prices.
roasted poblano pepperd
A simple roasted poblano can be transformed into so many dishes! Chiles rellenos, rajas con queso tamal, rajas con queso y crema, enchilada sauce, salsas, addition to guisdados, soups and so much more!
diced poblano, fried chile puya
diced vegetables and aromatics on cutting board
fried chile puya chopped
Invest in a good knife and some good cutting boards! Makes your life a lot easier if you are cooking all of the time.
diced tomatoes

Let’s Get To The Recipe!!

adding vegetables and aromatics to soaked fava beans
saute of aromatics, vegetables and soaked fava beans
adding water to pot with ingredients
fava bean soup on wooden spoon
fava bean soup close up with wooden spoon
fava bean soup plated in shallow bowl

Sopa De Habas- Fava Bean Soup

A simple fava bean soup with roasted poblano and a touch of jalapeño spice! Warm and comforting!
4.50 from 2 votes
Print Pin Rate
Course: Beans, Soups and Stews
Cuisine: Mexican
Prep Time: 35 minutes minutes
Cook Time: 1 hour hour 45 minutes minutes
Soak Fava Beans: 8 hours hours
Total Time: 10 hours hours 20 minutes minutes
Servings: 6 Servings

Ingredients

  • 1/2 lb fava beans, habas
  • 2 liters Water
  • 3 tbsps avocado oil
  • 6 chile puya or arbol peppers, 12 grams stems removed
  • 1 cup Onion, 124 grams
  • 2 cloves of garlic, 12 grams
  • 1 large jalapeño, 50 grams
  • 1 large carrot, 122 grams
  • 2 Roma tomatoes, 212 grams
  • 2 roasted poblanos, 198 grams see notes
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • Salt To Taste
  • 2 tbsps cilantro

Garnish

  • Avocado slices
  • Lime wedges

Instructions

  • Rinse dried fava beans for a few minutes in cool water. Transfer to a bowl and cover with 1 liter of water. Let sit overnight, at least 8 hours,
  • When ready, drain all the water from beans. Set Aside. In a large heavy pot, add 3 tbsps. of avocado oil. Add the chile puya(or arbol) dried chile peppers. After a few minutes, they should start to sizzle and they will become aromatic. Turn as needed for the next 40-50 seconds. It's ok if they blacken slightly in some spots. Remove them from the oil and set aside.
  • To the pot, add the beans and sauté for two minutes. To the beans, add the onion, carrots, jalapeño and garlic. Sauté for three minutes. Add the tomato and saute for 2 more minutes. Pour in 9 cups of water. Bring up to a gentle boil, reduce heat slightly. Cover 3/4 of the way and continue cooking until beans are tender. This could take up to 90 minutes or more.
  • Once beans are tender, season to your liking with salt. Mix in the roasted poblano and chopped cilantro. Also mix in the oregano and cumin. Let the soup simmer for another 10 minutes.
  • While the soup simmers, chop the toasted chile puya and prep any other garnishes you may like.
  • Serve in shallow bowls. Garnish with chile puya, avocado and wedge of lime. Serve with warm corn tortillas or toasted bolillo bread. Cubed queso fresco or previously cooked nopales is delicious in this soup too!

Notes

After washing the poblano peppers, place them on a baking sheet. Place directly under a preheated broiler for about 7 minutes per side. Place poblanos in a plastic bag for 10 minutes. Remove stems, seeds and blistered skins. Dice or slice into thin strips for your recipes.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beans, Lent, Meatless, Soups~Caldos Tagged With: Beans, Fava Beans, Habas, Lima Beans, Meatless, Soups and Stews

Previous Post: « How To Prepare Chipotles In Adobo
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Reader Interactions

Comments

  1. Colin

    March 14, 2023 at 8:22 am

    Is that Mexican oregano?

    Reply
    • Sonia

      March 14, 2023 at 10:48 am

      Yes, I always use Mexican oregano in all of my recipes.

      Reply
  2. Colin

    March 15, 2023 at 4:13 am

    Thank you

    Reply
    • Sonia

      March 15, 2023 at 6:18 am

      You’re welcome!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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