Sopa de Habas: Creamy Fava Bean Delight
Sopa de Habas is a traditional Mexican soup that celebrates the rich and earthy flavors of fava beans, enhanced with the aromatic notes of saffron and the warmth of cumin. This delightful dish is hearty and comforting, perfect for sharing with family or enjoying during cozy gatherings. Utilizing dried fava beans yields a creamy texture and a deeper flavor, but frozen beans work wonderfully as a convenient alternative that cuts down on cooking time. This soup is not only flavorful but also packed with nutrition, making it a wholesome addition to your culinary repertoire. Serve it warm, garnished with fresh herbs or a swirl of olive oil for an extra touch of elegance.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
fava beans
2 cups (dried shells removed (can also use frozen))
tomatoes
1 (chopped)
garlic
1 clove (minced)
onion
1/2 (small yellow onion, chopped)
kosher salt
to taste
freshly ground black pepper
to taste
olive oil
1 tablespoon
saffron threads
1/4 teaspoon (crushed)
ground cumin
1/2 teaspoon (or more to taste)
Instructions
1
Rinse the dried fava beans thoroughly under cold water, then place them in a Dutch oven with 4 cups of fresh water. Bring to a boil over high heat.
2
Once boiling, reduce the heat to medium-low, cover the pot, and simmer the beans for about 40 minutes, or until they are tender. Stir occasionally to prevent sticking.
3
While the fava beans are cooking, prepare the recado: In a food processor, combine the chopped tomato, minced garlic, chopped onion, salt, and pepper. Blend until smooth and set aside.
4
In a separate saucepan, heat the olive oil over medium-high heat. Add the recado mixture and cook, stirring constantly, until it thickens and deepens in color, approximately 5 minutes.
5
Once the beans are tender, carefully add them to the saucepan with the recado, including their cooking liquid. Stir in the crushed saffron and ground cumin.
6
Allow the soup to cook for an additional 10 minutes, stirring occasionally, until the fava beans begin to break down and the soup reaches a creamy consistency. Adjust seasoning to taste.
7
Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sopa de Habas?
Sopa de Habas is a traditional Mexican soup that celebrates the rich and earthy flavors of fava beans, enhanced with saffron and cumin.
What are the main ingredients in this fava bean soup?
The main ingredients include fava beans, tomatoes, garlic, onion, olive oil, saffron threads, ground cumin, kosher salt, and black pepper.
Can I use frozen fava beans for this recipe?
Yes, frozen beans work wonderfully as a convenient alternative and can help cut down on the cooking time.
How many ingredients are needed for Sopa de Habas?
The recipe calls for a total of 9 ingredients.
How long do the dried fava beans need to simmer?
The dried fava beans should simmer for about 40 minutes, or until they are tender.
What is the recado in this recipe?
The recado is a smooth blend of chopped tomato, minced garlic, chopped onion, salt, and pepper prepared in a food processor.
Is this Sopa de Habas recipe vegetarian?
Yes, this recipe is vegetarian and is also described as vegan-friendly.
What spices give this soup its distinct flavor?
The soup is flavored with crushed saffron threads and ground cumin.
How do I prepare the recado?
Combine tomato, garlic, onion, salt, and pepper in a food processor and blend until smooth.
How long should I cook the recado mixture?
The recado should be cooked in olive oil for approximately 5 minutes until it thickens and deepens in color.
How much water is used to cook the fava beans?
You should use 4 cups of fresh water to boil the dried fava beans.
What is the recommended garnish for this soup?
The soup can be garnished with fresh herbs or a swirl of olive oil for added elegance.
How much cumin should I add?
The recipe suggests 1/2 teaspoon of ground cumin, or more to taste.
Do I need to peel the fava beans?
The recipe specifies using 2 cups of dried fava beans with the shells already removed.
What kind of onion is used in this soup?
The recipe calls for 1/2 of a small yellow onion, chopped.
How much saffron is required?
You will need 1/4 teaspoon of crushed saffron threads.
Is Sopa de Habas considered a healthy dish?
Yes, it is described as a wholesome and nutritious addition to your culinary repertoire.
What should I do to prevent the beans from sticking to the pot?
You should stir the beans occasionally while they are simmering.
What is the final cooking step to achieve a creamy consistency?
Allow the soup to cook for an additional 10 minutes after combining ingredients, stirring until the beans begin to break down.
How much olive oil is used?
The recipe uses 1 tablespoon of olive oil for sautéing the recado.
What type of salt is recommended?
The recipe recommends using kosher salt to taste.
How many cloves of garlic are in the recipe?
One minced clove of garlic is used for the recado.
Can I adjust the seasoning?
Yes, the recipe suggests adjusting the salt, pepper, and cumin to your personal taste.
What size onion should I use?
A small yellow onion is specified for this recipe.
Should the soup be served hot or cold?
This soup is best served hot.
What heat setting is used to simmer the beans?
After reaching a boil, the heat should be reduced to medium-low.
How many tomatoes are needed for the recado?
You will need one chopped tomato.
What type of pot is suggested for cooking the beans?
A Dutch oven is recommended for boiling and simmering the beans.
Is the cooking liquid from the beans discarded?
No, the beans are added to the recado along with their cooking liquid.
What is the texture of Sopa de Habas?
The soup has a creamy and hearty texture once the fava beans begin to break down.