Broad Bean & Vegetable Soup

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Vegetarian, Low-Fat Broad Bean & Vegetable Soup

 

2 cups large broad beans, 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

 

Drain beans, remove skins, and set beans aside.

Heat oil in a saucepan; then sauté 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.

Makes 8 to 10 servings.

Calories...144...Fat..2.2 g....Fiber...4.7 g.