Ingredients with Measurements:
- 1 lb dried fava beans, soaked overnight
- 1 lb chorizo sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Drain the soaked fava beans and rinse them under cold water.
2. In a large pot, heat the olive oil over medium heat. Add the chorizo and cook until browned, about 5 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
4. Add the cumin and smoked paprika and cook for another minute.
5. Add the fava beans and broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the beans are tender.
6. Using an immersion blender or regular blender, blend the soup until smooth.
7. Return the soup to the pot and add the cooked chorizo. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 390
Fat: 22g
Carbohydrates: 25g
Protein: 23g
Fiber: 10g
Substitutions for ingredients:
- Fava beans can be substituted with lima beans or cannellini beans.
- Chorizo can be substituted with any spicy sausage or even bacon.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
Variations:
- Add diced potatoes or carrots for extra texture.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Top with crumbled queso fresco or sour cream for extra creaminess.
Tips and tricks:
- Soaking the fava beans overnight will help them cook faster and more evenly.
- If using a regular blender, blend the soup in batches and be careful not to overfill the blender.
- Adjust the amount of spices to your liking.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of fresh cilantro.
Garnishes:
Fresh cilantro, crumbled queso fresco, sour cream
Pairings:
- Serve with warm crusty bread or tortillas.
- Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Avocado salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to soak the fava beans overnight to ensure they are fully cooked and safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Habas con Chorizo is a traditional Mexican soup that originated in the state of Puebla. It is typically served during the winter months and is a hearty and warming dish.
Flavor profiles:
This soup is spicy, smoky, and savory with a creamy texture from the blended fava beans.
Serving suggestions:
Serve hot with warm crusty bread or tortillas and a side salad for a complete meal.
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Region: Spanish