Fava Bean Soup (Sopa de habas)
Overview
Sopa de habas is a thick, earthy Mexican soup made from dried, peeled fava beans. The beans are simmered with onion and garlic until they fall apart into a rough purée, and a fried sauce of tomato, onion and garlic is stirred in, sometimes with a chipotle or guajillo chilli for smokiness. Fresh coriander or mint gives it a bright finish. It is served with lime wedges, a drizzle of olive oil, chopped chilli and tortillas or crisp tortilla strips. The soup is simple, filling and full of flavour, and it is cheap to make.
History
Fava beans arrived in Mexico with the Spanish and became a staple in the cooler highlands of central Mexico. Sopa de habas is especially linked with Lent and Holy Week, when many Mexican Catholics avoid meat and eat bean, vegetable and fish dishes instead. It is a classic of home cooking and of the fondas of Mexico City, Puebla and Hidalgo.
Main ingredients
Dried peeled fava beans, tomato, onion and garlic, coriander, mint, olive oil. The soup is built on fava bean purée and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Bean soups · Tomato soups · Mint soups · More soups from Mexico
Recipe
Method
- 145 min
Simmer the beans with half the onion and garlic in 2 l water for 45 minutes.
- 2
Blend the tomatoes with the rest of the onion and garlic and fry in the oil.
- 315 min
Add the sauce and chilli to the beans and simmer for 15 minutes.
- 4
Add coriander or mint and serve with lime.
- ✓
Serve. About 1h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
