| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soups, Beans | 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 | ts | Sweet paprika |
| 1 | ts | Salt; or to taste |
| 1/2 | ts | 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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