Fava Bean Soup (Locro de Habas)
Fava Bean Soup (Locro de Habas)
Locro de habas is a hearty soup of fava beans, potatoes, tomatoes, and queso fresco. There are 2 approaches you can take in processing this soup. If you want a chunky soup, use a potato masher to mash the potatoes and fava beans once cooked through. If you want more of a puréed soup, use an immersion blender and purée. After you process the soup to your desired consistency, add in the rest of the fava beans, queso fresco and whisk in the eggs. Garnish with chopped cilantro. You can also serve the soup with slices of avocado and aji hot sauce.
Equipment
- immersion blender or potato masher
Ingredients
- 4 cups canned fava beans 1/2 peeled
- 3 tbsp vegetable oil
- 3 garlic cloves minced
- 1 medium onion diced
- 2 roma tomatoes diced
- 1/2 tbsp ground cumin
- 1/2 tbsp achiote powder
- 1 tsp chili powder
- 3 cups potatoes peeled and cubed
- 6 cups chicken stock
- 3 large eggs beaten
- 1/2 cup milk
- 1 1/2 cups queso fresco crumbled
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil in a large pot over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic cloves. Sauté for 2 minutes.
- Add in the tomatoes, salt, ground cumin, achiote powder, and chili powder. Cook for 3 minutes.
- Add in the potatoes and 1/2 of the fava beans. Pour in the stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Use a potato masher if you want your soup chunky. Use an immersion blender if you want your soup puréed. Process to your liking.
- Add in the other half of the fava beans. Cook for 5 minutes.
- Whisk the eggs and milk together. Whisk into the soup.
- Stir in the crumbled queso fresco.
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