| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
8 |
To 10 |
INGREDIENTS
| 2 |
c |
Large broad beans; soaked for about 24 hours |
| 1 |
tb |
Olive oil |
| 2 |
md |
Onions; chopped |
| 4 |
|
Cloves garlic; crushed |
| 1 |
|
Hot pepper; finely chopped |
| 2 |
md |
Tomatoes; chopped into small pieces |
| 1 |
md |
Carrot; finely chopped |
| 1 |
md |
Potato; diced into 1/2-inch cubes |
| 1/2 |
c |
Finely chopped coriander leaves |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
ts |
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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