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CATEGORY CUISINE TAG YIELD
Grains 8 To 10

INGREDIENTS

2 c Large broad beans, soaked
for about 24 hours
1 T Olive oil
2 Onions, chopped
4 Cloves garlic, crushed
1 Hot pepper, finely chopped
2 Tomatoes, chopped into small
pieces
1 Carrot, finely chopped
1 Potato, diced into 1/2-inch
cubes
1/2 c Finely chopped coriander
leaves
2 t Salt
1 t Pepper
1 t Cumin
8 c Water

INSTRUCTIONS

From: Bulldogfla <Bulldogfla@aol.com>  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
<Bulldogfla@aol.com> on Mar  9, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 197
Calories From Fat: 64
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 652.9mg
Potassium: 654.9mg
Carbohydrates: 38.3g
Fiber: 15.2g
Sugar: 8.8g
Protein: 5.3g


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