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Barley and Fava Bean Soup

Sopa de Habas y Cebada (Barley and Fava Bean Soup)

Erica Dinho
5 from 10 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 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


  • 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.
Keyword colombian soup
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