📝 About This Recipe
This soul-warming Sopa de Habas is a timeless Mexican classic, celebrated for its creamy texture and earthy, nutty depth. Traditionally served during Lent or on chilly afternoons, the dried fava beans break down into a naturally thick, golden broth infused with charred aromatics and a touch of smoky heat. It is a humble, protein-packed masterpiece that captures the rustic essence of traditional 'fonda' cooking.
🥗 Ingredients
The Legumes
- 1 pound Dried yellow fava beans (habas secas) (peeled and rinsed thoroughly)
- 10 cups Water (plus more if needed for consistency)
- 1/2 piece White onion (left whole for the boiling pot)
- 2 cloves Garlic (peeled and smashed)
The Recaudo (Flavor Base)
- 3 large Roma tomatoes (ripe and quartered)
- 1/4 piece White onion (roughly chopped)
- 2 cloves Garlic (peeled)
- 2 tablespoons Olive oil (or vegetable oil)
- 2 teaspoons Kosher salt (adjust to taste)
- 1 teaspoon Dried Mexican oregano (crushed between palms)
Herbs and Aromatics
- 1 small bunch Fresh Cilantro (tied with kitchen twine)
- 2 sprigs Fresh Spearmint (Hierbabuena) (optional but highly authentic)
Garnish and Finish
- 1 loaf Bolillo or Crusty Bread (cubed and toasted into croutons)
- 2 pieces Dried Pasilla or Guajillo chili (sliced into rings and flash-fried)
- 1 drizzle Extra Virgin Olive Oil (for serving)
👨🍳 Instructions
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1
Rinse the dried fava beans under cold running water in a colander, removing any small stones or debris. There is no need to soak them overnight, as peeled fava beans cook relatively quickly.
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2
In a large, heavy-bottomed stockpot or Dutch oven, combine the fava beans, 10 cups of water, the 1/2 onion, and 2 smashed garlic cloves. Bring to a vigorous boil over high heat.
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3
Once boiling, use a spoon to skim off any gray foam that rises to the surface. Reduce the heat to low, cover partially, and simmer for 40-50 minutes, or until the beans are very tender and starting to fall apart.
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4
While the beans simmer, prepare the 'recaudo'. Place the tomatoes, 1/4 onion, and 2 cloves of garlic in a blender. Blend until completely smooth. Do not add water unless absolutely necessary.
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5
In a medium skillet, heat 2 tablespoons of oil over medium-high heat. Carefully pour in the blended tomato mixture (it may splatter). This is 'seasoning the sauce'.
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6
Cook the tomato sauce, stirring frequently, for about 8-10 minutes until it darkens in color and thickens significantly. This step is crucial for a deep, developed flavor.
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7
Once the fava beans are soft, remove and discard the boiled onion and garlic cloves. Pour the cooked tomato 'recaudo' into the pot with the beans.
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8
Add the salt, crushed Mexican oregano, the bundle of cilantro, and the spearmint sprigs. Stir well to incorporate.
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9
Simmer everything together for another 10-15 minutes. The beans will continue to break down, naturally thickening the soup. If it becomes too thick (like a paste), add a cup of hot water to reach your desired consistency.
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10
While the soup finishes, quickly fry the chili rings in a little oil for 30 seconds until fragrant but not burnt. Drain on paper towels.
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11
Taste the soup and adjust the salt. Remove the cilantro and mint bundles before serving.
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12
Ladle the hot soup into bowls. Top with homemade croutons, fried chili rings, and a final drizzle of olive oil.
💡 Chef's Tips
If you prefer a perfectly smooth soup, you can use an immersion blender to purée half of the beans before adding the tomato sauce. Always 'fry' your tomato sauce separately before adding it to the broth; this technique, called 'sazonar', is the secret to authentic Mexican flavor. Be careful with salt at the beginning; beans cook better when salted toward the end of the process. If you can't find dried fava beans, yellow split peas make a decent substitute, though the flavor will be slightly sweeter and less nutty.
🍽️ Serving Suggestions
Serve with warm corn tortillas or crusty bolillo rolls for dipping. A side of sliced avocado adds a lovely cool creaminess to the hot soup. Pair with a glass of crisp Agua de Jamaica (Hibiscus tea) to balance the earthy flavors. For a non-vegetarian version, garnish with crispy crumbled chorizo or bacon bits.