Easy Mexican Fava Bean Soup
This easy Mexican fava bean soup or sopa de habas is made with dried fava beans and inexpensive basic pantry ingredients. Make it in the Instant Pot for a quick meal any day of the week. It’s easy to make, healthy and very nutritious!
Servings: 4 servings
Calories: 251kcal
Ingredients
- 2 cups fava beans rinsed thoroughly
- 1.5 Tablespoons olive oil or oil of your choice
- ½ cup onion chopped
- 2 garlic cloves minced
- 2 medium Roma tomatoes chopped
- ¾ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper or to taste
- 5 cups of vegetable broth mine was salted, if yours isn't soup will need more salt
- 1 avocado chopped into small cubes
Instructions
- Set Instant Pot to Sauté function, add the oil then add the onion and cook until soft. Mix in the garlic and cook for a couple of minutes.
- Add the chopped tomatoes and cook for a few minutes until they begin to break down.
- Mix in the fava beans then sprinkle in the salt and pepper.
- Pour in the vegetable broth and stir until well combined. Cancel Sauté function.
- Place the lid on the Instant Pot. Move valve to Sealing, select High Pressure and set time to 45 minutes.
- Once timer goes off, carefully do a quick release by moving the valve to Venting with a wooden spoon. Open the pot away from your face.
Notes
Oil Free Cooking: If you don’t cook with oil then use a 1/4 cup of water when sautéing the onion. Don’t let it dry it out and burn, add a little bit more water to the pot as needed.
How to Cook on Stovetop
Cooking fava beans on the stove top takes quite a bit longer. You can soak them overnight or for at least 6 to 8 hours before cooking, to cut down the cooking time.- Soak the fava beans overnight, rinse the next day then pour into a large pot.
- Cover the beans with plenty of vegetable broth or water, a few inches above.
- Cook covered and until soft and tender. This can take up to one hour, but check them every 10 minutes.
- Add more water as needed so the beans don’t dry out and burn.
- Once beans have cooked, stir in the salt and turn off heat.
- In a pan heat the oil then sauté the onion until soft. Then add the garlic and tomato and and pepper. Cook until the tomatoes have broken down.
- Pour the sautéed vegetables into the cooked beans and stir until well combined.
- Simmer for 15 minutes, taste and adjust the seasoning if desired — they’ll most likely need more salt if you used water instead of broth to cook the beans.
- Cook until the soup reaches your desired texture. Serve!
Nutrition
Serving: 4servings | Calories: 251kcal | Carbohydrates: 28g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1622mg | Potassium: 582mg | Fiber: 9g | Sugar: 6g | Vitamin A: 971IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg
