Broad bean soup

Broad bean soup

Sopa de habas

From
M is for Mexican
Serves
4
Prep
10 mins
Cooking time
50 mins

Ingredients

Quantity Ingredient
250g dried broad beans, soaked overnight in cold water
2 tablespoons olive oil
1 onion, roughly chopped
2 garlic cloves, finely chopped
250g vine tomatoes, roughly chopped
700ml vegetable or chicken stock
15g coriander, roughly chopped
sea salt
freshly ground black pepper

Method

  1. Bring a large saucepan of salted water to the boil and add the soaked beans. Simmer for 30 minutes, until tender.
  2. Meanwhile, heat the olive oil in a large saucepan, and add the onion, garlic and a pinch of sea salt. Soften, partially covered, for 10 minutes, stirring occasionally.
  3. Add the tomatoes and cook for a further 10 minutes, before pouring into a blender or food processor and blitzing until smooth. Return the tomato mixture to the pan. Drain the cooked beans and add to the tomatoes. Top up with the stock, and simmer for a further 20 minutes. Serve with coriander sprinkled on top.
Tags:
Mexican
Mexico
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