Broad Bean Soup
Ingredients:
- 2 cups broad beans, soaked for 24 hours
- 2 medium onions, chopped
- 4 garlic cloves, crushed
- 1 tablespoon olive oil
- 1 hot pepper, chopped
- 2 medium tomatoes, chopped
- 1 medium carrot, chopped
- 1 medium potato, diced
- 1/2 cup coriander leaves, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 8 cups water
Directions:
Drain the beans, remove the skins, and set aside. In a saucepan, heat the oil and sauté the
onions, garlic, and hot pepper for 8 to 10 minutes. Add the remaining ingredients and bring
to a boil. Cover and cook on low for about 1 hour, stirring occasionally. You may need to
add a little water so keep an eye on the water level.
Serves 8.
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