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Broad Bean and Vegetable Soup

2 c Large broad beans; soaked for about 24 hours
1 tb Olive oil
2 md Onions; chopped
4 Cloves garlic; crushed
1 Hot pepper; finely chopped
2 md Tomatoes; chopped into small pieces
1 md Carrot; finely chopped
1 md Potato; diced into 1/2-inch cubes
1/2 c Finely chopped coriander leaves
2 ts Salt
1 ts Pepper
1 ts Cumin
8 c Water


Drain beans, remove skins, and set beans aside. Heat oil in a saucepan; then saut onions, garlic, and hot pepper for 10 minutes. Add remaining ingredients and bring to boil. Cover and cook over medium heat for 1 hour or until broad beans are well-cooked, stirring a few times and adding more water if necessary.

Note: 4 cups of pre-cooked fava beans can be substituted for the 2 cups of dry beans. If the cooked fava beans are used, cook the soup for only about 40 minutes.




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