Sopa de Habas Recipe

Name: Sopa de Habas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh fava beans or peas or 1/2 pound split dried fava beans, soaked overnight; 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water; 6 garlic cloves, sliced; 1 large onion, chopped; 2 tablespoons corn, grapeseed, or other neutral oil; 3 tomatoes, cored and sliced; 2 tablespoons cider vinegar; 1/2 teaspoon dried oregano, preferably Mexican; Salt and black pepper to taste; 1/2 cup fresh cilantro leaves, chopped; 2 tablespoons fresh mint leaves, chopped; 3 dried chiles, preferably chile negro, toasted, stemmed, seeded, and chopped; 1/2 cup crumbled queso fresco or feta cheese, optional

Servings: persons

1 pound fresh fava beans or peas or 1/2 pound split dried fava beans, soaked overnight
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
6 garlic cloves, sliced
1 large onion, chopped
2 tablespoons corn, grapeseed, or other neutral oil
3 tomatoes, cored and sliced
2 tablespoons cider vinegar
1/2 teaspoon dried oregano, preferably Mexican
Salt and black pepper to taste
1/2 cup fresh cilantro leaves, chopped
2 tablespoons fresh mint leaves, chopped
3 dried chiles, preferably chile negro, toasted, stemmed, seeded, and chopped
1/2 cup crumbled queso fresco or feta cheese, optional

1
Place the beans or peas, stock, and half the garlic and onion in a stockpot and bring to a boil.
2
Turn the heat to low and simmer for 40 minutes, or until the beans are soft.
3
If you are using dried beans, cook for at least an hour and add water if the liquid level begins to run low.
4
Meanwhile, in a large skillet, heat the oil over medium heat.
5
Cook the remaining garlic and onion, stirring occasionally, until soft, about 5 minutes.
6
Add the tomatoes and cook until softened, about 5 minutes.
7
Add the vinegar and oregano and cook for 2 minutes, or until the sauce in the pan is slightly thickened.
8
Add the tomato mixture to the beans and stir well to combine.
9
Simmer for another 10 minutes, stirring occasionally and mashing some of the beans to create a somewhat smooth consistency.
10
Season with salt and pepper.
11
Stir in the cilantro, mint, chiles, and cheese if you like and serve immediately.

1056

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound fresh fava beans or peas or 1/2 pound split dried fava beans, soaked overnight, 6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water, 6 garlic cloves, sliced, 1 large onion, chopped, and more.

Yes, Sopa de Habas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sopa de Habas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions