📝 About This Recipe
This soul-warming Sopa de Habas is a cornerstone of Mexican home cooking, particularly beloved during Lenten season and chilly high-altitude evenings. Dried yellow fava beans are simmered until they achieve a velvety, naturally creamy texture that requires no dairy, elevated by a vibrant sofrito of roasted tomatoes and aromatic herbs. It is a humble, protein-packed masterpiece that perfectly balances earthy legume flavors with a bright, smoky finish.
🥗 Ingredients
The Legumes
- 1 pound Dried yellow fava beans (habas) (peeled and split)
- 10 cups Water (plus more if needed for consistency)
- 1/2 piece White onion (kept whole for simmering)
- 2 cloves Garlic (smashed)
The Recaudo (Tomato Base)
- 3 large Roma tomatoes (ripe)
- 1/4 cup White onion (roughly chopped)
- 1 clove Garlic (peeled)
- 2 tablespoons Olive oil (or vegetable oil)
Aromatics & Seasoning
- 1 small bunch Fresh Cilantro (tied with kitchen twine)
- 1/2 teaspoon Dried Oregano (preferably Mexican)
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 1 loaf Bolillo or Crusty Bread (cubed and toasted into croutons)
- 1 piece Dried Guajillo Chili (thinly sliced and flash-fried)
- 1 piece Fresh Avocado (diced)
- 1 drizzle Olive oil (extra virgin for finishing)
👨🍳 Instructions
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1
Rinse the dried fava beans thoroughly under cold running water in a colander, removing any small stones or debris.
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2
In a large heavy-bottomed pot or Dutch oven, combine the fava beans, 10 cups of water, the half onion, and 2 smashed garlic cloves.
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3
Bring the pot to a boil over high heat. Once boiling, reduce to a low simmer and skim off any gray foam that rises to the surface with a spoon.
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4
Cover partially and simmer for 45-55 minutes. The beans are ready when they are very tender and starting to break apart, naturally thickening the liquid.
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5
While the beans simmer, prepare the 'recaudo'. Place the tomatoes, 1/4 onion, and 1 garlic clove in a blender. Process until completely smooth. Do not add water unless necessary.
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6
In a medium skillet, heat 2 tablespoons of oil over medium-high heat. Carefully pour in the blended tomato mixture—it should sizzle.
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7
Fry the tomato sauce, stirring frequently, for 8-10 minutes until it deepens in color to a dark red and thickens significantly. This step is crucial for developing deep flavor.
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8
Once the fava beans are soft, remove and discard the boiled onion piece and the garlic cloves from the pot.
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9
Stir the fried tomato sauce into the pot of fava beans. Add the salt, pepper, dried oregano, and the tied bunch of cilantro.
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10
Continue to simmer the soup for another 15 minutes to allow the flavors to meld. If the soup is too thick, add a cup of hot water to reach your desired consistency.
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11
Taste and adjust seasoning. Fava beans absorb a lot of salt, so don't be afraid to add a pinch more if it tastes flat.
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12
Remove the cilantro bunch before serving. Ladle the hot soup into deep bowls.
💡 Chef's Tips
Always use peeled yellow fava beans; if you use unpeeled beans, the skins will remain tough and ruin the texture. Do not salt the beans at the beginning of cooking, as this can prevent them from softening properly; salt only once the tomato base is added. For an even creamier soup, use an immersion blender to pulse the soup 2-3 times, but leave some beans whole for texture. If the soup sits, it will thicken into a paste; simply whisk in a little warm water or broth when reheating. To elevate the dish, fry thin rings of dried Guajillo chili in oil for 5 seconds to use as a smoky, crunchy topping.
🍽️ Serving Suggestions
Serve with warm, crusty bolillo rolls or toasted sourdough to soak up the creamy broth. Top with cubes of Panela or Queso Fresco for a salty, creamy contrast. Pair with a crisp Hibiscus (Jamaica) iced tea to cut through the richness of the legumes. A squeeze of fresh lime juice at the table adds a bright acidity that wakes up the earthy flavors. Serve alongside a simple green salad with a lime-vinaigrette for a complete meal.