2 cups large broad beans, soaked for
about 24 hours I Tablespoon olive oil 2 medium
onions, chopped 4 cloves garlic, crushed I hot pepper,
finely chopped 2 medium tomatoes, chopped into small
pieces I medium carrot, finely chopped I medium
potato, diced into 1/2-inch
cubes 1/2 c finely chopped coriander leaves 2
teaspoons salt 1 teaspoon pepper 1 teaspoon cumin 8
cups water Drain beans, remove skins, and set beans
aside.
Heat oil in a saucepan; then sout6 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, stirring 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 40 minutes.
