Broad Bean And Vegetable Soup
| 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)
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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