Serves: 4
Total Calories: 273
1. In a 2-quart saucepan, soak the fava beans in the 3 cups of water 1 hour. Put the pan over medium-high heat, add the chicken broth and bring to a boil. Reduce the heat to low, cover and simmer until some of the beans are tender, about 45 minutes.
2. Meanwhile, heat the oil in a skillet, and cook the onion, garlic, oregano, cumin, and thyme stirring, until the onion is softened, 3 to 4 minutes. Scrape the skillet contents into the soup pan. Cover and cook until the soup thickens, and the fava beans are soft and falling apart, about 1 hour more. If the soup is too thick, add a bit more broth to achieve the desired consistency. The soup should have some texture. Season with salt and pepper. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fava Bean Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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