| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
8 |
To 10 |
INGREDIENTS
| 2 |
c |
Large broad beans; soaked for about 24 hours |
| 8 |
c |
Water |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Grated ginger |
| 2 |
|
Cloves garlic; crushed |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
ts |
Cumin |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Finely chopped parsley |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com>
Drain beans and remove skins. Place beans in saucepan with water and bring
to boil. Cover and cook over medium heat for 1-1/2 hours or until
well-=0Acooked. Allow to cool. Puree in a blender; then return to saucepan
and bring to boil, adding more water if necessary. Stir in remaining
ingredients, except parsley, and bring to boil. Cook over medium heat for 5
minutes, stirring a few times.=0APlace in bowls; then garnish with parsley
before serving.
Note: Cooked fava beans - another name for broad beans - in cans can
be=0Asubstituted for the dry broad beans. The fava in cans are usually
cooked with=0Atheir skins, and hence the soup will be much darker in color.
Substitute 4=0Acups of the canned fava for the 2 cups of the dried. Combine
with remaining=0Aingredients, except parsley, and pur.e; then bring to boil
and cook for 5 minutes over medium heat.
Total Calories Per Serving: 108 Fat: 2 grams
Posted to recipelu-digest by Bulldogfla <Bulldogfla@aol.com> on Mar 9, 1998
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