Go Back
–+ servings
Print

Sopa De Habas- Fava Bean Soup

A simple fava bean soup with roasted poblano and a touch of jalapeño spice! Warm and comforting!
Course Beans, Soups and Stews
Cuisine Mexican
Prep Time 35 minutes
Cook Time 1 hour 45 minutes
Soak Fava Beans 8 hours
Total Time 10 hours 20 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.