Recipe for Broad Bean and Vegetable Soup

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Yield:

8 To 10

Ingredients:

Amount	Ingredient
2 cup	Large broad beans, soaked for about 24 hours
1 tbl	Olive oil
2 med	Onions, chopped
4 x	Cloves garlic, crushed
1 x	Hot pepper, finely chopped
2 med	Tomatoes, chopped into small pieces
1 med	Carrot, finely chopped
1 med	Potato, diced into 1/2-inch cubes
1/2 cup	Finely chopped coriander leaves
2 tsp	Salt
1 tsp	Pepper
1 tsp	Cumin

Instructions:

Instructions: Drain beans, remove skins, and set beans aside. Heat oil in a saucepan; then saute 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.

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