habas

Fava bean soup is a hearty meal filled with creamy fava beans, fresh vegetables, and savory herbs and spices. This one-pot recipe makes a quick and easy lunch or dinner for the whole week ahead!

High-Protein Fava Bean Soup

dried yellow fava beans

olive oil

pasilla chiles

½ large white onion, diced

½ large leek, diced

carrot,

celery,

garlic,

serrano chile,

Roma tomatoes, diced

Mexican oregano

cumin

bay leaf

vegetable stock

cilantro

Salt & pepper

Avocado cubes

Vegan cheese

Soak the dried fava beans overnight, or for at least 8 hours so they soften. Drain and rinse them.

Seed and cut the pasilla chiles, dice all the vegetables, and grab out the spices and vegetable stock.

Heat the olive oil in a large stockpot over medium. Add in the pieces of pasilla chiles and fry for 45-60 seconds until fragrant. Remove them from the pot and set aside.

To the same pot, add the onions, leeks, carrots, celery, garlic, and serranos. Cook for about 4-5 minutes, or until quite fragrant. Add in the diced tomatoes, cumin, and oregano, and cook for another 2-3 minutes.

Add in the 12 cups of vegetable stock, fava beans, and bay leaf. Bring the soup to a boil, then turn the heat down to medium-low for 1 hour and 15 minutes, or until the beans are tender.

Optional: With a few minutes of cook time remaining, remove ~3-4 ladles full of soup and blend until smooth. Add the mixture back to the pot.

Add in &frac34; of the fried pasilla chiles and freshly chopped cilantro. Taste the soup and season it with salt and pepper to your liking.

Serve immediately with a garnish of reserved pasilla chiles, chopped cilantro, avocado cubes, vegan cheese of choice, etc. Happy eating!

Con la primavera, los ajos tiernos están en su mejor momento. Se han recolectado antes de madurar, por eso tienen un sabor más suave y delicado y se pueden incorporar

Cómo hacer esta receta de habas estofadas

½ kg de habas desgranadas y muy tiernas

200 g de butifarra negra

200 g de tocino

cebollas tiernas

manojo de ajos tiernos

tomate grande

Aceite de oliva virgen extra

Menta fresca

1. Corta el tocino y la butifarra negra en daditos.

2. Trocea los ajos tiernos y las cebollas. Pela el tomate y córtalo en daditos.

3. En una cazuela (preferiblemente de barro), fríe ligeramente el tocino y la butifarra. A continuación, añade los ajos tiernos, las cebollas y el tomate, sin dejar que se hagan demasiado.

4. Agrega las habas desgranadas y cuécelas tapadas hasta que estén listas, unos 25 minutos. Remueve de vez en cuando sacudiendo la cazuela.

5. Rectifica de sal y sirve con unas hojitas de menta fresca.

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High-Protein Fava Bean Soup

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High-Protein Fava Bean Soup

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