Soupe De Fevette (fava Bean Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beans, Soups | 6 | Servings | |
INGREDIENTS
| 2 | c | Large Dried Fava Beans |
| 1 | lb | Beef chuck, cut into 6 |
| pieces | ||
| Several Beef bones | ||
| 6 | c | Water |
| 1 | Head Garlic, about 8 | |
| cloves peeled | ||
| 2 | t | Sweet paprika |
| 1 | t | Salt, or to taste |
| 1/2 | t | Black pepper |
| 2 | oz | Fresh coriander, rinsed well |
| and sliced | ||
| 1 | lb | Zucchini, sliced |
| 1/2 | c | Ripe tomato, cubed |
| 1/4 | c | Olive oil, up to 1/2 |
| depending on taste |
INSTRUCTIONS
Recipe By : Copeland Marks Parboil the beans for 10 minutes and drain. Put all the ingredients into a pan large enough to hold them and bring to a boil. Skim off the foam that rises. Cover the pan and simmer over low heat for 3 hours, which is enough to soften the meat and favas. Remove the meat and bones and set the meat aside. In a food processor process all the vegetables and broth into a moderately thick puree. This is the soup. The meat is served separately. Posted to recipelu-digest by SatinsBack <SatinsBack@aol.com> on Mar 1, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 534
Calories From Fat: 331
Total Fat: 37.1g
Cholesterol: 77.9mg
Sodium: 497.4mg
Potassium: 670.3mg
Carbohydrates: 30.3g
Fiber: 5g
Sugar: 10.9g
Protein: 24.9g