Mexican Fava Bean Soup
Even though fall season is not as cold here as it is in more northern parts of the country, for some reason I’ve been craving lots of soups this fall. We’ve been eating soups almost every other day, and this Creamy Fava Bean Soup has been a common sight in my kitchen as of late.
Post sponsored by Mirum Shopper but all opinions are my own.
I like the fact that I can cook a big batch of fava beans, and store them in the freezer, and use as needed, it’s really convenient! An added bonus to this soup is that the creamy texture of the fava beans, when blended allows you to avoid the addition of milk or creams, which is very helpful when you are trying to eat healthy.
Mexican Fava Bean Soup
DIRECTIONS:
- Heat oil in a medium-size saucepan, then add the chopped onion and garlic and sauté for about 1 minute.
Stir in the chopped tomatoes and cook for about 4-5 minutes, until they release their juices. (Please check the ingredients list below) - While the tomatoes are cooking, place fava beans in the blender with the warm water and Knorr Chicken bullion, and process until smooth.
- Pour this mixture into the saucepan and stir in the nopales. Season with salt and pepper and cook for about 5 minutes, until all the flavors have blended.
Serve in bowls and garnish with chopped cilantro or parsley. We like to have some freshly oven-toasted multigrain bread on the side to dip into this creamy soup. Enjoy!
Even though fall season is not as cold here as it is in more northern parts of the country, for some reason I’ve been craving lots of soups this fall. We’ve been eating soups almost every other day, and this Creamy Fava Bean Soup has been a common sight in my kitchen as of late.
- ½ Tbsp. Vegetable oil
- 1/3 cup chopped white onion finely diced
- 1 garlic clove finely chopped
- 2 cups chopped tomato
- 3 cups cooked fava beans
- 1 cup warm water
- 1 Tbsp. Knorr chicken bouillon
- 1 ½ cup cooked and diced Nopales.
- Salt and pepper to season
- Cilantro or parsley to garnish
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Heat oil in a medium-size saucepan, then add the chopped onion and garlic and sauté for about 1 minute.
-
Stir in the chopped tomatoes and cook for about 4-5 minutes, until they release their juices.
-
While the tomatoes are cooking, place fava beans in the blender with the warm water and Knorr Chicken bullion, and process until smooth.
-
Pour this mixture into the saucepan and stir in the nopales. Season with salt and pepper and cook for about 5 minutes, until all the flavors have blended.
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Serve in bowls and garnish with chopped cilantro or parsley. We like to have some freshly oven-toasted multigrain bread on the side to dip into this creamy soup. Enjoy!
- You can easily make this soup fat free by using 2 tablespoons of water instead of the vegetable oil.
- You can use canned fava beans for this soup, just make sure to drain and rinse them before placing them in the blender.
- If you like spicy soups, add one chopped jalapeño in the first step.
In case you wanted to give your family a snack to enjoy while preparing this dish, you can check out this recipe for a creamy chipotle dip; it’s easy, delicious, and fun!
Also, if you live in the Dallas, Houston, Los Angeles, San Antonio, or Phoenix area, be sure to check with your local Walmart representative about a special Dia de Los Muertos event going on at select stores. You’ll definitely want to bring the family out for this!
Mely Martínez,
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More recipes:
Creamy Black Bean Soup
Moros y Cristianos – Black Beans and Rice
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