Sopa de Habas y Cebada (Barley and Fava Bean Soup)
Ingredients
- 10 cups beef chicken or vegetable broth
- ½ cup soaked barley
- 1 cup fresh and peeled fava beans
- ½ cup chopped onion
- 3 garlic cloves
- 2 scallions chopped
- ¼ cup red bell pepper diced
- 2 yellow medium potatoes peeled and diced
- 1 teaspoon ground cumin
- ½ cup peas
- ½ cup diced carrots
- Salt and pepper
- ½ cup chopped fresh cilantro
Instructions
- Place the onion, garlic, scallions, red bell pepper in the food processor.
- Place a pot over medium-high heat. Add the stock, barley and fava beans, bring to a boil.
- Reduce the heat to medium-low. Add the onion mixture salt and pepper and let it simmer for 50 minutes.
- Add the potatoes, peas, carrots and ground cumin, cover and cook for 25 minutes more. Add the cilantro and serve.
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