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.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250m