Soupa de Habas | Mexican Fava Bean Soup with Saffron

Soupa de Habas | Mexican Fava Bean Soup with Saffron

Recently we made a Mexican dried fava bean soup, full of chilli, garlic and herbs, and very delicious. Today’s Fava Bean soup, also from Mexico, is full of garlic, chilli, cumin and saffron, and really is very good. I think it has become my second favourite fava bean soup. We have a larder full of all sorts of dried broad beans this year, so it definitely will be a broad bean Winter!

The secret of this soup is a recado – a flavoursome and aromatic puree of tomatoes, garlic and onions that is fried off and used as a soup base.

Fava bean soups generally fall into two categories – the style that features the texture and flavour of the beans, and the style that uses the creaminess of the beans as a base for other flavours. Both are wonderful winter soups, and the Mexican style falls into the last category.

Similar dishes include Fava Bean Soup with Roast Garlic, Mint and Coriander, Fava Bean Soup with Potatoes, Fava Bean Soup or Dip with Herbs, and Fava Bean Soup with Turmeric and Herbs.

Browse all of our Fava Bean dishes, and all of our Soups. Or explore our Late Autumn recipes.

Dried Fava (Broad) Beans

For this soup we used the Home Grown and Dried Fava Beans.

Soupa de Habas | Mexican Fava Bean Soup with Saffron

2 cups dried fava beans that have been soaked overnight in slightly salted water, drained and rinsed, then the outer peel removed from each bean

1 ripe tomato, chopped
1 clove garlic, chopped
0.5 small yellow onion, chopped
1 Tblspn olive oil

0.5 tspn crushed saffron threads
0.5 tspn ground cumin
sea salt and freshly ground black pepper, to taste

Bring the soaked fava beans and 4 cups slightly salted water to a boil in a large saucepan over high heat. Reduce heat to medium-low and cook, covered and stirring, until tender, about 30 – 40 minutes.

Meanwhile, make the recado. Combine the tomato, garlic, onion, sea salt and black pepper in a blender or food processor and puree.

Heat the oil in large saucepan over medium-high heat. Add recado and cook, stirring constantly, until it begins to thicken, about 5 minutes.

Add the cooked fava beans along with their cooking liquid, and the saffron and cumin. Cook the beans, stirring occasionally, until flavours meld and the beans are very tender and disintegrating in the soup, about 10 minutes. Add more water as needed, and adjust seasonings before serving.

Soupa de Habas | Mexican Fava Bean Soup with Saffron

Serve with a drizzle of oil, and enjoy!

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