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| RECIPE FOR BROAD BEAN & VEGETABLE SOUP - SHAWRBAT FOOL |
Title: Broad Bean & Vegetable Soup - Shawrbat Fool
Category: Beans Soups
Serves: 8
Ingredients:
Instructions:
2 cups large broad beans, soaked for about 24 hours I Tablespoon olive oil 2 medium onions, chopped 4 cloves garlic, crushed I hot pepper, finely chopped 2 medium tomatoes, chopped into small pieces I medium carrot, finely chopped I medium potato, diced into 1/2-inch cubes 1/2 c 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 sout6 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.
Total Calories Per Serving.
- 144 Fat.
- 2 grams Here""s another broad bean soup.
Submitted By ARLENE SCHIFFMAN
COLOSTATE.
EDU> On
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