Mexican fava bean soup: Caldo de habas vegetariano
This soup was, and still is, prepared by the comadre and other Cholula cooks during the meatless Semana Santa, Holy Week. The use of hierbabuena (mint) to flavor soup is typical of Central Mexican cooking. Some cooks add the optional chile; if used, keep in mind that removing the seeds cuts down on heat and allows the other flavors to come through.
Ingredients:
- 1 pound dry fava beans, rinsed and picked over
- 2 ½ quarts water
- 2 tablespoons vegetable oil
- salt to taste
- 2 large cloves garlic, peeled and chopped
- ½ medium white onion, peeled and chopped
- 2 tablespoons chopped fresh mint
- 1 chipotle chile en adobo, chopped (optional)
- 2 tablespoons mild olive oil
Preparation:
Cook the fava beans in the water, with the vegetable oil, until partially softened. Add the salt, garlic, onion and mint, and continue cooking until the beans are falling apart. Add the chile, if using, and stir in the olive oil. Serve hot with bolillos or French bread.
Serves 8.
Published or Updated on:
August 1, 1997
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