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Title: Broad Bean and Vegetable Soup Categories: None Yield: 8 To 10 2 c Large broad beans; soaked -for about 24 hours 1 tb Olive oil 2 md Onions; chopped 4 Cloves garlic; crushed 1 Hot pepper; finely chopped 2 md Tomatoes; chopped into small -pieces 1 md Carrot; finely chopped 1 md Potato; diced into 1/2-inch -cubes 1/2 c Finely chopped coriander -leaves 2 ts Salt 1 ts Pepper 1 ts Cumin 8 c Water From: Bulldogfla Drain beans, remove skins, and set beans aside. Heat oil in a saucepan; then saut‚ 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,=0Astirring 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=0A40 minutes. Total Calories Per Serving: 144 Fat: 2 grams=0A Posted to recipelu-digest by Bulldogfla |